Preparation suggestion You need foaminess in matcha only for a latte or otherwise altered taste drinks. For a truly tasteful matcha, the idea is to blend the powdered tea well into water to form a smooth, relatively denser liquid for sipping. Some foam will be formed in the process, and the colour that they make have indeed been an indication of quality. The focus, however, is in the consistency and texture of the liquor itself. The intricately superior taste of a fine matcha such as this Tea Hong’s Ise Matcha Mugetsu will then not be distracted by those mouthful of tiny air bubbles. Keep the foam optimally minimum. It will take some practice, so let’s get started: Choose a tea bowl which base can fit well into your palm, and one that is thick enough to hold the heat for the during of the whisk. Preheat the bowl with near boiling water Add 2g of matcha into the bowl through a sieve and about 1.5 tablespoons of room temperature water Blend the tea powder well with the water to make a consistent paste Add 80ml of water at 85°C Whisk using a zigzag movement (rather than circular) to blend the tea well into the water Enjoy Tasting notes Nose: Malty, warm and yet refreshing impression on a savoury, creamy undertone. Palate: Velvety, full body that is intensely umami, with accents of freshly baked cookies, milk powder, roasted nori and complex touches of minerals. Finish: Upfront huigan (a sweetness) with strong hints of 98% dark chocolate and matured Wuyi oolong.
