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“This tea was ok, but as far as matcha from DT I prefer the Matsu. This one is too grassy for my taste, which I guess is the mark of a good matcha, but I have my own preferences and this is...” Read full tasting note
“For whatever reason, I woke up around like 2 am craving matcha. So I decided to make a cup this morning at a more reasonable time. I just did a lazy prep method and used a milk frother to get it...” Read full tasting note
“The temperature of the water really matters. Personally I believe it’s best prepared at 70C and properly whisked— it brings out the most flavor and minimizes the bitterness and “seaweed” taste....” Read full tasting note
“Am I breaking some sort of code of ethics by using this grade in a protein smoothie? Overall, I prefer consuming matcha cold, so I haven’t tried this hot yet. I got this for free a few months ago,...” Read full tasting note
Traditional luxury
This exceptional matcha comes from the Aichi Prefecture in Japan, the source of the very highest grade matcha since 1200 AD. And it lives up to its reputation. The aroma is rich, and fresh, like being in a tea field. The taste is sweet and creamy with a hint of saltiness, full of delicious green “tea leaf” flavour. The experience is unlike any other. Meet your new morning ritual.
DavidsTea is a Canadian specialty tea and tea accessory retailer based in Montreal, Quebec. It is the largest Canadian-based specialty tea boutique in the country, with its first store having opened in 2008.
This tea was ok, but as far as matcha from DT I prefer the Matsu. This one is too grassy for my taste, which I guess is the mark of a good matcha, but I have my own preferences and this is definately not one of the. If it was lower in price I may be inclined to take some home.
For whatever reason, I woke up around like 2 am craving matcha. So I decided to make a cup this morning at a more reasonable time. I just did a lazy prep method and used a milk frother to get it nice and foamy. This matcha is quite old but still tastes perfectly fine possibly due to storing it in the freezer.
The temperature of the water really matters. Personally I believe it’s best prepared at 70C and properly whisked— it brings out the most flavor and minimizes the bitterness and “seaweed” taste. When prepared this way, the after taste would linger on your taste buds for a while. This tea is very creamy and enjoyable!
Flavors: Grass, Malt
Am I breaking some sort of code of ethics by using this grade in a protein smoothie? Overall, I prefer consuming matcha cold, so I haven’t tried this hot yet. I got this for free a few months ago, hence the splurgy behaviour.
Today’s breakfast:
200ml Silk original soy milk
50g Syntha-6 banana flavoured protein powder
2g Ceremonial Matcha
95g frozen banana
60g frozen blueberries
In comparison to Grand Cru, I can tell, even in a smoothie, that this is more vegetal, while Grand Cru is brighter. Both are grassy but this has more of a wheatgrass-like bite. I think I actually prefer the Grand Cru, whose batches are consistently brighter (emerald) green in colour. It’s crisper in flavour and not as vegetal.
Decided to cook myself something really fancy on my day off! So, made a pasta dish with garlic with a more unique sauce! Sauce ingredients that made it more unique:
- Minced Garlic
- 1/3 cup of maple goat cheese
- 1 cup of cashew milk
- 2 tsp. of matcha!
The matcha gave it a lovely light green colour as well, which is aesthetically pleasing. In general, this is just a really, really rich sauce that’s just so sweet and decadent. It’s also very thick and creamy. I just love it. And to finish the dish, a drizzle of strawberry fig balsamic to just push it over the edge. Mmmm! Heavenly.
