Wed Nov 01, 2023 8:18 pm
it took me quite a while to figure out Matcha. I bought some that was intended for drinking from a fancy grocery store, a couple of different brands, instructions I found in a couple of places on the Internet and I did not like any of them. They were definitely better than Culinary grade, but they were not fine quality.
when I got to Japan, I twice had the opportunity to prepare Matcha myself, once when we were instructed in every step on a Tea Farm tour (Obubu in Wazuka), and another time at a temple where there was an illustrated laminated guide provided with the Tea set up. I liked it both times. After that I felt confident enough to pay the price for some fine Matcha, and I've been happily enjoying occasional Matcha since.
But until that first time when I prepared it with guidance, I was very wary of paying the bucks for fine Matcha without knowing whether or not I would like it. if you like sencha and/or gyokuro, I would add a midprice Matcha to your next order from your favorite supplier, study a few videos, and try it. I'd save the stuff as culinary grade something like ice cream where the cold numbing your tongue and the vast proportion of sugar will help to balance out the unpleasant flavors.... or just feed it to the compost bin.
