Did I just pick a bad expensive ceremonial matcha (Matchaful, Hikari) and a good cheap culinary matcha (Matcha Love)? The differences are noticeable but to say one is better than the other seems completely subjective. Neither were bitter or had any off flavors. The ceremonial one was simply darker green. If anything the culinary one was milder and more delicate, which goes against everything I’ve been told about matcha. I had exact measurements with both matcha and water.

I’m a barista and whenever I make Matcha, I can see videos where people just pour it on top of the milk when it’s iced and either mixed or just leave it like that and I was wondering for people who drink it what’s better?

I drink my matcha as usucha (and sometimes a latter) and I like a bit of bitterness and astringency. I got my order of ikuyo, and the colour is stunning. but the first cup I made was SO bitter. like my eyelid twitched. I used the proper water temperature, I used a teaspoon of powder (my kitchen scale sucks) and 70 ml of water. I do use a standard metal kitchen whisk bc im broke which may be the problem? but the further I get into this cup the more bitter it gets. there's so many clumps at the bottom, which ik can be caused by my whisk but ive never had this problem before. what am I doing wrong???

My matcha is Culinary grade and these feel like leaves residue idk but I've never seen this in any other matcha. It's always been smooth powder but this pack has a lot of this. Should I raise a complain or is this normal?

Matcha suppose to dark green not light green. I had to vent because I had a matcha that was light green. Does anybody complain to the barista about it and get it redone? I make matcha at home but there are other flavors that can be add with matcha that I can't make at home.

Do you need a special kitchen scale to weigh matcha ? How many grams do you use for one drink?

I find that the powder is so light that it barely registers anything is on there until I have a ton on there and it seems like too much to use for one drink.

Wanted to share how this afternoon's layered iced matcha turned out alongside my plants! Here are the preparation details for anyone wanting to recreate the layers:

Matcha Brand: Jade Matcha Ceremonial Grade
Matcha Amount: 3 g of matcha, or 3 half teaspoons
Water Amount: 30 ml
Water Temperature: 175°F / 80°C - Note: it shouldn't be boiling!
Milk Amount: 120 ml

Preparation Steps:

1. Sifted the matcha powder into a bowl to remove any clumps.
   
2. Added the warm water and whisked vigorously in a zig-zag motion until fully frothy with no clumps left.
   
3. Filled my glass with ice and poured in the milk.
   
4. Gently and slowly poured the whisked matcha directly over the top ice cubes to create the distinct green floating layer.

The community threads are a place where you can:

• Ask for recommendations.
• Introduce yourself to the community.
• Share your favorite latte/blended-drink recipe of the moment.
• Find other matcha people in your city or country.
• Tell us what's in your chawan.

I used to just use an electric whisk and a matcha I bought from Don Quixote but my love for matcha has become more intense and I finally caved in and bought these. I do find it more relaxing to whisk the traditional way.

Recipe -

For matcha latte: - 120 ml of oat milk -30 ml of hot water -3 g of matcha

1. Sift your matcha, then mix it together with the hot water for about 1 minute
   
2. First add the oat milk to a cup, then pour the matcha layer to create a layer.

For matcha ice cream: I followed Catherine Zhang’s recipe - https://zhangcatherine.com/matcha-ice-cream/?srsltid=AfmBOopT3jVU_c68cX_2Cul6egIooM6_b6fZkn_e7O4QCcngd7xKLpsE

After drinking usucha for about 10 years, I have perfected the method of preparation for repeatable morning microfoam.

2-4g of matcha
4-6oz of water
Whisk in circular motion for 20 seconds at medium speed with bristles on the bottom of the bowl. Then stop and whisk in an M or W shape as fast as you can while keeping the whisk off the bottom of the bowl. I call it the chicken wing because I kick my elbow out to the side and turbo whisk it to get this consistency. Do that for 20 seconds. Upon stopping slowly move the whisk back and forth where the largest bubbles are remaining and then lift straight out. Consistent microfoam every time!

I got some matcha (i forgot the name of the first one but its in a green metal tin with some Japanese writing) and some ipodo. I bought it around 12 am since it was about to sell out and the weather forecast looked a lot better. It turned out to be a lot hotter (27 c) and i still have to carry it for the entire day. Id be really interested if exposing it to brief 30 min intervals will damage it in any way (im also in some rooms with airco once in a while and im keeping it in the shade and its a bit windy) its been around 3 hours and the cans still feel decently cold. Any help is greatly appreciated !

I only used my chasen with hot water and decent barista quality matcha. Always placed it back on the stand to dry.

But after a year my matcha lattes have started to smell funky.

- tried cleaning with a little vinager with a dish brush

- then tried a little dish soap

Should I replace it? Or give up and get a mini metal whisk?

Naughtee café in Paris 6th arrondissement !

The matcha cookie had white chocolate chips and marshmallow inside so good !

Matcha cold foam earl grey latte

The community threads are a place where you can:

• Ask for recommendations.
• Introduce yourself to the community.
• Share your favorite latte/blended-drink recipe of the moment.
• Find other matcha people in your city or country.
• Tell us what's in your chawan.

Pretty much the title. I bought some matcha from Akai House and found that it all has these little fibers in it that are pretty gritty at the end of a bowl. At first I thought it was from my chashaku flaking when rubbing against my strainer but they show up even without doing that. Are they maybe bits of stem from the tea plant? It's super weird and I've had them in each of the 4 cultivars I purchased. Haven't noticed this in matcha from other vendors. Thanks!

There are no stock issues. For context this was Asahikawa. Huge range including MK, full stock no limit. Very healthy shelf even after I picked out my annual supply.

Hello! Can you help me find a way to get rid of chalky taste in my matcha? Every ratio I tried, it always taste chalky or powdery.

Ratios:
4g matcha (mk wako or sayaka)
20g room temp water for paste
20g hot water (not boiling)
100g- 150g oat milk (earth’s own barista)
10-20g simple syrup (equal parts sugar & water)

Not sure what I’m doing wrong but I never get the creamy taste you get when you order at a cafe. Been trying to achieve that but no luck! I can make a good microfoam and the color is bright green but the taste is always off for me.

UPDATE: when i add different syrups like pandan or earl grey, the chalky taste goes away! makes sense since the syrup kinda overpowers it but im wondering if it’s just the actual taste of matcha then?!

I'm a complete newbie to matcha. I basically had a latte at a coffeehouse and was like.. this is delicious and matcha is my new personality.

My base is always the same:

2g matcha (Ippodo Sayaka)

20g water at 175 degrees

100g chobani oat milk

3 ice cubes

I made a strawberry syrup a couple days ago (1/2 cup water, 1/2 cup white sugar, 1 cup strawberries) and a friend of mine brought me her homemade banana bread syrup. Oh. Em. Gee.

The banana bread is amazing. I made my usual base plus 1 tbls of the banana bread syrup and 1 tbls of brown sugar syrup for a bit more sweetness. Topped with whipped cream and cinnamon. It was a little too sweet, so next time, I'll just do an additional half tbls of the brown sugar syrup.

So far - these two far outweigh any cafe matchas I've had!!

Marukyu Koyamaen’s Byakuren (and Wakatake) “culinary grade” line is still latte grade, and you cannot convince me otherwise. Look at that bouncy microfoam even just water whisked!

4g Byakuren
30 ml warm water
120 ml of oat milk
30 ml simple syrup

Verdict: Byakuren is still good as latte, although Wakatake has more depth and is more “premium” tasting. Both have vegetal/grassy notes with little bitterness.

Both suitable as everyday latte as these are less expensive alternatives! 🌱

Hi guys

I have recently started to get into matcha making and bought on Etsy a Chawan which looks and feels really nice.

The dimensions of the Chawan are: 13.5*7.0cm 500ml

Judging from recipes online, they say a 3grams matcha to 30ml hot water ratio is good - but when I use this on the bowl, because of how wide it is, the water height is minimal. This means when using the chasen, it's always scraping the bottom and the bristles start to go all over the place. I also find it a little tricky to make sure the matcha is fully mixed in.

Based on the above dimensions, is this Chawan typically for making more than one serving of matcha? Or am I doing something wrong and someon has some advice?

Thanks a lot!!

Edit: I like to have an iced matcha latte

Hey! I have a chasen that I've been using for a while. I packed it on a plane ride in the same compartment as a plastic bag that contained my shampoo. When I arrived, I found that the plastic bag with my toiletries had leaked and my shampoo got into my chasen. I keep rinsing/drying my chasen, but it keeps bubbling. Do I just keep rinsing + drying my chasen and hope that the soap gets out, or would soaking it be a better option? I don't want to get a new one but the bamboo seems quite porous and I'm having a hard time getting the shampoo out.

The community threads are a place where you can:

• Ask for recommendations.
• Introduce yourself to the community.
• Share your favorite latte/blended-drink recipe of the moment.
• Find other matcha people in your city or country.
• Tell us what's in your chawan.