I'm quite new into making matcha at home (not new into consuming it though via quality vendors). And as I’m chasing that perfect foam and learning about whisking techniques, I just had a random realization: chawan shape and material matters for the foam creation.

I was preparing my second bowl for the day, got lazy and instead of doing the full ceremony with my regular chawan I whisked powder in my drinking cup which is wider, more round and has smooth glazing comparing to my chawan.

The foam shaped incredibly easy and ended up being puffy and thick, however, it has way more bubbles than with my regular chawan.

Would like to as knowledgable folks if chawan shape and glazing matters in their experience?

Just thinking along the lines of olive oil where generally the more bitter/peppery is correlating to the potency/number of polyphenols. I realize some or probably most here aren’t drinking matcha specifically for this reason but again, curious if this is a known fact with matcha, where a similar correlation applies?

I got matcha as a gift, and it appeared to be a lower grade (kind of a yellowish green) and I expected it to taste awful but it still tasted good, just like a green tea almost. Are people being dramatic or is mine not actually low grade matcha.

Hi!

I have a can of aoarashi that has been in a fridge overseas (family) for almost two years. I could not bring it home last time due to space in luggage. It still smells pretty decent and the colour is still bright. It has been open for the entire time since i drank it last time i was here. What do you guys think? Is it still safe to drink? (Or use for baking)

Kind regards, L

The community threads are a place where you can:

• Ask for recommendations.
• Introduce yourself to the community.
• Share your favorite latte/blended-drink recipe of the moment.
• Find other matcha people in your city or country.
• Tell us what's in your chawan.

Vegan Matcha Coconut Pie: Oat, cashew, date crust and coconut matcha filling (coconut milk and yoghurt with sweetener and maple syrup and of course matcha)

The community threads are a place where you can:

• Ask for recommendations.
• Introduce yourself to the community.
• Share your favorite latte/blended-drink recipe of the moment.
• Find other matcha people in your city or country.
• Tell us what's in your chawan.

I've been doing some reading on this subreddit and I noticed some advice saying matcha pricr doesn't necessarily correspond to quality. Do just because you see a $20 30g tin that doesn't necessarily mean it's better than a $10 30g one.

How does that work? And what is driving the dofference in price then?

I recently bought the toga no shiro matcha from sazen tea, and opened the can to find the foil bag with matcha already open. Included in the can (but separate from the tea) was a small package of keep fresh pellets. This implies that the bag was left open on purpose, but I’ve bought matcha from other places and this has never been the case. The actual can itself was sealed properly. Is it safe to drink?

I checked my other order from sazen and this was not the case, the foil bag was sealed which is what I’m used to. Has anyone else had matcha packaged this way?

Often times, when people compare between matcha and coffee, matcha is often favored while coffee is downplayed. Whether or not their points are truly practical and applicable to everyone, I'm yet to see a comparison that's actually balanced or favors coffee. Is there a particular reason why that's the consensus?

Don't get me wrong, I drink and enjoy both for no particular purpose without issues or silly whateverness. In my eyes, they are both very good and enjoyable drinks with some variations and have different characteristics and nature. I just don't see an actual reason or room for bias. So why?

I’ve heard a lot of people talk about color and bitterness as the only indicators of quality, but tea is supposed to have some bitterness, so wondering what other things people look for in their matcha.

It’s more so I am obsessed with making it. I get some zen-ness from it. I look forward to waking up, getting my mug, my whisker, my oat milk out. And I only drink it in the morning, its like its not special anymore if I make it at night. It’s just for the morning to start my day on a calm and positive note. Does anyone else feel this? Is there maybe some research behind this? I wonder do Japanese people also like matcha or is it more of a western craze?

The community threads are a place where you can:

• Ask for recommendations.
• Introduce yourself to the community.
• Share your favorite latte/blended-drink recipe of the moment.
• Find other matcha people in your city or country.
• Tell us what's in your chawan.

Hi! I'm a beginner to matcha and just started making matcha lattes. I've been using a standard 1 1/2 to 2 teaspoons matcha powder to about a fourth cup water. Then I add about 1/2 cup of oat milk. Except, it makes very little matcha but I'm confused because if I add more oat milk it just tastes like lightly flavored milk. How can I fix this?

New to drinking matcha. One of our local coffee shops has started carrying this as their summer season tea drink. Fell in love and had to recreate at home.

Recipe 1-2 tsp of matcha 4ozs cream of coconut/oat milk mix. (I use cocoloco and just mix in oat milk til the thicknes is tonmy desired. Thick but still pourable. .5oz lime juice 1.5 oz pineapple juice. Hot water as needed (bout a 1/4 cup or so) to whisk matcha

Whisk matcha. In cocktail shaker (or protein shaker) add coconut/oat mix, lime juice, pineapple juice, and whiskey matcha. Shake till mixed well. Serve over ice.

Hi everyone! I’m a total matcha beginner. I’ve noticed that after I whisk my matcha, there’s still these kind of clumps of semi-saturated powder stuck to the bottom of my bowl. It seems to form right when I pour my water in. If I want to incorporate it in, I kind of have to scrape it with the whisk, which I’m pretty sure I’m not supposed to do haha Thanks!

I asked AI and it answered me that Georgia, Portugal, Scotland have climate that allows for growing tea leaves for matcha. Curious how european matcha would taste like in comparison with Japanese.

Are there any companies you know that grow Matcha in Europe and sell it?

If you ever tried european matcha how would you describe its taste compared to matcha from Japan?

Hello,

I wanted to ask how much of an impact the actual quality of the Whisk has in comparison to the Matcha itself & frothing technique.

Will it damage the chasen? Thought of it because I tried the cold whisk method. First time owner. Any tips would help. Thanks!