That sweet, milky (and slightly gritty) matcha latte you only drink for health reasons. Because honestly why else would anyone bother drinking it, drinks should not be crunchy!
So many large businesses buy huge amounts of culinary/cooking grade matcha, then sell them on in their gritty drinks as ‘high’ grade. Higher than what? Sand!
Despair not, your matcha experience does not have to be this.
Japanese ceremonial grade matcha whisks up with a lovely froth and leaves no gritty residue. Yep you guessed it, the stuff that big Tea sells would be only fit for cooking with in Japan.
What is matcha?
Let’s take a look at what makes great matcha.
Matcha is traditionally stone ground, shade grown tea leaves, normally from Japan.
The pre ground leaves destined for matcha are called tencha, and these are stored for up to 6 months before grinding.
As soon as the leaves are ground the clock starts ticking. This grinding process increases the surface area of the tea which speeds up oxidisation. After grinding matcha is only good quality for 6 months to a year due to this. Even during this time the colour dulls gradually from a brilliant vibrant fresh green shade.
Matcha can even offer different all natural flavour notes depending on the source leaves. Which means you can get intense umami flavours, sweet notes, grassy notes, but always bright notes.
Trust your taste buds but do be aware matcha isn’t for everyone. Think of it as the tea sibling of espresso!
Always look out for the picking date or at least the date the tea leaves were ground, this will ensure you are not being duped by your vendor.
Always keep your matcha airtight and refrigerated to hold onto the freshness.
Don’t be sweet talked by the easy matcha that Big Tea offers.
Our Ceremonial Matcha is only good for the next few months (fresh before the end of April this year), be quick if you wish to try it!