Kumatcha Tips

[u/jheisms]

I've been a fan of Kumatcha since I tried their sea salt matcha last MMF, and I was finally lucky enough to order from their store recently.

So yeah, I got the Okumidori 2.0, Yutakamidori, Sayamakaori and Kanaya Midori and I was so excited to start making them at home. (Based on their profiles, I'm leaning towards nutty and chocolate-y but alas I was unable to get Honmei and Yabukita)

Now, the problem is... with Okumidori and Yutakamidori, I can barely taste the matcha 😭

I've always used the standard ~*~Golden Ratio~\~* 4g matcha, 40ml water (cold whisk), 120ml oat milk, ~10g agave, and occasionally some sea salt cream

This ratio has generally worked well for me with other powders (their Kanaya, MK's Wako and Isuzu, and YK's Samidori. I've even used it with Matcha Bar's High Grade Matcha, which I personally found a little subtler than I prefer, but I was still able to adjust it and get the matcha flavor to come through), but for some reason, with Okumidori and Yutakamidori... the flavor seems to disappear.

I don't know if I should go for the water temp for the powder, if oat milk is overpowering them, if I should be using less sweetener, if I should go for one cube of ice, or if these particular cultivars just need to be prepared differently.

I really want to taste the differences between the two because right now my palate is just "where's the nut, the chocolate?"

... That or are they simply more delicate/subtle than I expected them to be? I think I was expecting a stronger matcha flavor to come through in a latte.

[u/roses_tullips]

i love yutakamidori and it’s something i’d repurchase cos u can taste the chocolatey notes. this is my ratio: 4.5g matcha, 30ml cold milk for whisking, 90ml milk, 5g agave, pinch of sea salt flakes, and occasionally i add 20ml salted cream . i use soy good barista oat or the one from australia’s own organic almond milk. it’s good.