At least until I got to the lumps in the bottom because I forgot to sift the tea and my milk frother didn’t manage to break up all the clumps. My skepticism didn’t stop me from rescuing several tins of Aiya ceremonial grade when a local store discontinued it, though.Īfter going through a pouch of the Jade Lead culinary grade that I probably should have used for baking or something instead of lattes, the Aiya was super smooth. And I’m generally skeptical of “ceremonial grade” grocery store matcha since it seems like almost every ground tea, no matter how low the quality or if it’s even actual matcha, is labeled ceremonial grade matcha in the US. I probably should have tasted this matcha on its own first but it was an older tin so I wasn’t sure if the flavor had degraded at all and I was in the mood for a latte. If I could afford it, an everyday drink for sure, and my current matcha winner! I love this matcha, it’s tasty, more vegetal than buttery but not unpleasantly strong. It stays together and does not require re-whisking or have any chalky texture. I find it to taste a lot like domatcha, and similar in color. It tastes wonderfully of vegetal, grassy, underlying buttery and most importantly fresh. I do keep it in the fridge and I understand this lessens frothy-ness. Sifted and whisked at 175, it doesn’t froth for me much differently than the rest, good amount of small bubbles to cover the surface of the bowl. I have had Domatcha and Pure comparative grade matchas in addition to this. I have a bowl or two a day, so this task has taken a bit of time, as I finish a tin before I order another. Shortly after I found matcha, I began a search for the best ~$30 tin I could find. I should probably start of by saying Matcha is my favorite tea, followed by oolongs and various blacks.
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