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“I used this traditionally whisked, though with sugar. It was my summer matcha. I have also used it ceremonially. It’s a good product. Green colour. Some aroma when I open the tin. Tana method...” Read full tasting note
“I bought this when I bought Hibiki-An’s house matcha to use for cold shaken in the mornings. I wanted to try a few grades to see what would work best. The house matcha ended up being perfect. The...” Read full tasting note
The highest quality Matcha is exclusively grown and produced in the rolling hills of Uji, in the ancient city of Kyoto, where Hibiki-an is located. Japanese tea culture, such as the tea ceremony, was developed in Kyoto. It is one of the reasons the techniques of growing highest grade Matcha intensively accumulated in the Uji region.
Matcha Superior is among the highest quality Matcha produced in Japan.
It is carefully grown in the shade for 20 to 30 days before harvest by the way of “Tana” which requires skillful technique and great care. It has a smooth and mellow flavor.
Our Matcha Superior has a more smooth and mellow taste than most Matcha teas you will find on the market, and it is also much less bitter. It is perfect for those new to the art of Matcha drinking or those who drink it quite often and prefer a high quality Matcha that is not too expensive.
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I used this traditionally whisked, though with sugar. It was my summer matcha. I have also used it ceremonially.
It’s a good product. Green colour. Some aroma when I open the tin. Tana method is used for shading.
I really can’t describe it in depth, despite having it several times in a row during my daily ceremony. Maybe that’s a good thing.
I’ve also had it as a latte, and iced latte. In comparison to the shincha matcha, I thought the flavour was more developed, at first. Still, I think because things get more mellow as you move up the quality scale, and I prefer matcha with more taste, that it is hard for me to say sometimes.
This was a better green than an organic premium (supposedly) matcha that I tested at the same time.
I bought this when I bought Hibiki-An’s house matcha to use for cold shaken in the mornings. I wanted to try a few grades to see what would work best. The house matcha ended up being perfect.
The superior matcha is ground so fine it is way beyond dust consistency. There is strong green tea vegetal aroma, but still sweet. It smells delicious. It barely needed to be sifted and does not clump too much. The colour of the matcha is dark, rich, uniform green.
I have tried this one two ways so far.
Cold shaken
My usual recipe of 1 heaping tsp (prolly 1.5tsp) in 8 oz water, with a pinch of white sugar. It is actually quite good. However, I think the house matcha is better than the superior grade for cold shaken. The superior grade is much more vegetal but is still smooth and quite creamy. It dissolves very well and doesn’t clump at the bottom of my shaking glass.
Matcha latte
1.5 tsp, matcha, 1/2 tsp white sugar, approx. 6 oz frothed warm milk. Dissolves excellent. There is not a lot of sediment. The taste is creamy, light matcha, slightly vegetal. It is perfect for a latte.
I think this superior grade is much better as a hot matcha. The house blend is much better cold (which I find funny because you would think the higher the grade the better it would be for everything). That makes me happy. The house blend is cheaper and I don’t drink a whole lot of hot/traditional prepared matcha. This superior matcha is probably the best tasting matcha [made at home] that I have had.
I still have another box of the houseblend to get through but I am getting excited to make another order with Hibiki.
For a matcha latte, you add no water then, just milk? I am curious on it. I drink a coffee latte every morning, the only way I like coffee and get all into it.
It really depends on the matcha I am using. If I am concerned about the matcha dissolving then I will dissolve it in a bit of water before I add the milk. Other times I just dissolve it in warm milk before I add the frothed milk.
