Foam and Style: How Tea Schools Shape the Matcha Experience
Is a lot of foam a sign of good matcha? Not necessarily.
Is a lot of foam a sign of good matcha? Not necessarily.
In *The Art of Baking*, Hidde de Brabander opts for macarons featuring a sophisticated combination of matcha, yuzu, and white chocolate
From light, airy foam to a thick, glossy texture: usucha vs. koicha.
Before matcha is ground, the leaves undergo a meticulous processing procedure to become tencha. Discover why steaming, drying, de-stemming, and sorting are key to determining color, umami, and mouthfeel.
In this article, you’ll discover how cultivars—the genetic varieties of the tea plant—determine how a plant responds to shade, how much umami it develops, and how creamy or bitter the final matcha will be.
Kiona Malinka of Crusio Tea tells how specialty tea came of age in the Netherlands. About matcha, tea trends, Japanese tea masters, Chinese plantations and why tea is finally being taken seriously in hospitality and coffee bars.
Matcha is the result of centuries of development in which agriculture, religion, aesthetics and discipline have been slowly intertwined.
Grinding often seems like a detail with matcha. Something technical, something that happens somewhere at the end of the process. In reality, matcha grinding is one of the most decisive steps for what you ultimately experience in the bowl. Color, aroma, foam, mouthfeel and even bitterness are helped shape here.
Matcha is one of the most widely used but also most misunderstood tea terms at the moment. Anything green and powdery is quickly referred to as matcha. On packaging, in cafes, on social media and even in trainings. This creates confusion, disappointment and unrealistic expectations.
From shade-grown tea to the cup, this feature explains what matcha is and how its quality is achieved.
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