Uji-Shimizu

I find that adding water was not delicious as adding milk. With milk I feel it brings out the matcha flavor more. This is contrary to what Ippodo has mentioned on their website. There is not too strong of a matcha flavor, it is pretty mild. I recommend for those who love a sweet matcha au lait. Needs to stir vigorously to dissolve, it is not easy to dissolve with cold liquid.

I adjust the amount of spoons to my drinks, depending on how sweet you like your drinks. 2 or 3 tablespoons is a bit much for me.

Overall, I am impressed with Uji-Shimizu and my matcha au lait was enjoyable, it is not too strong or too sweet so I could say it is very easy to drink and simple to prepare.

Please see my full review and photos:
http://matchagirlparis.blogspot.fr/2013/10/matcha-drink-review-uji-shimizu-ippodo.html

I recently, got my Ippodo order.

I have tried their matchas Spring, Summer, and Autum. Now finally I was able to try their cooking grade matcha.

This is a sweet matcha, when you open it, you can clearly see is not a powerful green as a ceremonial matcha is.

Ippodo recommends to place a certain amount of this matcha in a bottle, place some cold water and drink, unless you like sweet matcha with water then go ahead but I will recommend this to be drinked as a Matcha latte.

My personal recommendation is to use soy milk instead of cow milk, the soy enhances the matcha flavor, cow milk will only make the matcha flavour disappear.

If you have a pot then after heating the milk you can use a milk fluffler, always use a sieve to make the matcha finer if not you will get this clumps. If you are using a machine that warms the milk and at the same time makes this fluffy milk, make sure to not boil the milk but to heat the milk to 60 degrees Celsius, you can sieve the matcha and the machine will do everything for you.

This matcha is very creamy and the sweetness is not overpowering.