I started drinking matcha from bulk powdered green tea brought back by relatives in Japan. This was a pretty big stash, which took me several months to work my way through out of the refrigerator. Toward the end of my last bag, it was starting to get a slight fishy, grassy taste.
I finally picked up my first batch of organic powdered high-quality matcha shipped fresh from japan this month (per /r/tea recommendations) and the taste has been phenomenal -- so smooth, juicy, and loaded with umami. This time, I've kept it in a small glass UV-protected jar in a cool / dry / dark cabinet. It's only been a couple weeks, but it seems like the flavor might be drifting in the same direction as my last batch. It's still delicious, but not quite as amazing as when I first cracked into it (maybe I'm just used to it now.)
Is matcha known for losing it's subtle umami smoothness quickly (weeks?) Is it possible to grind my own leaves for a fresher experience? -- What kind of green tea leaves would I use to make the highest quality, fresh-ground matcha?
Submitted October 23, 2015 at 09:16AM by matchamon http://ift.tt/1hZ5Vlv tea
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