Over break, I entered a matcha fixation and did my fair share of research on the topic (through Instagram and articles). Little did I know that this nutty, umami-flavored drink would spiral into an obsession or even become a daily ritual. I used to believe I would never like matcha; it looked too healthy to taste good. But Bluestone Lane’s Strawberry Cloud Matcha entirely changed my perception. In the past, I was stuck with poor-quality matcha that was dull in color and lacked flavor. I learned that low-quality matcha powder tends to have a yellowish hue, a crumbly texture, and a stale taste, which likely contributes to the belief that matcha tastes terrible. Currently, I’m using Yamashiro Uji matcha tea powder. It’s a ceremonial-grade matcha with a fine texture, a vibrant green color, and the perfect taste I was looking for. I even invested in proper matcha equipment, which, in the long run, is cheaper than buying low-quality matcha elsewhere. Making good matcha at home is more affordable and is far tastier because you have complete control over every step of the process.
First, soak your whisk and the bowl you’ll be using to make matcha in hot water for a while; this prevents the prongs of the delicate bamboo whisk from breaking. After you’ve finished making the matcha and cleaned the whisk, place it on a matcha whisk holder to ensure its longevity. It’s essential to sift your matcha powder to eliminate clumps, which results in a smoother texture rather than a grainy cup of matcha. Then, add a small amount of water (ideally at a temperature of 70 – 75 degrees Celsius) to the sifted matcha powder to create a paste. The correct way to whisk matcha is by gently flicking your wrist back and forth in an “M” or “W” motion. Once the paste is smooth, add more water and whisk vigorously in the same back-and-forth motion, not circular, until a good layer of foam forms on top. For the best flavor, use almond milk instead of whole milk, as whole milk tends to overpower the delicate taste of matcha.
Not everyone has time to make matcha at home, so for those who prefer to buy it, there are a few options depending on your taste. My go-to for days when I’m too lazy to make matcha is Bwè Kafe. They serve decent matcha that’s vibrant green, slightly earthy, and reasonably priced at $4.50 for 8 oz. Next is Jefferson’s, conveniently located near the Stevens campus. They serve a 16 oz matcha for $4.50, but unfortunately, it’s grainy and of cheap quality. The matcha tasted overly milky and creamy, resembling heavy cream more than matcha. I also tried the cookie-butter Dunkin’ Donuts matcha, but it wasn’t worth the hype. The matcha tasted more like water mixed with simple syrup than proper matcha.
Perhaps my bias played a role in the Dunkin matcha, as I had been craving matcha for weeks, but it was a letdown with clumpy bits settling at the bottom. I’m still new to the world of matcha, so I apologize for any shortcomings in my article compared to a true matcha expert. When I visited a friend this weekend, she showed me her new Cuzen matcha machine. While it was incredibly cool and aesthetically pleasing, I believe nothing beats the classic method of making matcha. A bamboo whisk is essential for creating the perfect froth, which adds to the drink’s aesthetics and aerates the tea, resulting in a smoother texture and creamier taste. For storage tips, keep your matcha powder in a cool, dark place. I store mine in a Ziploc bag in the refrigerator to preserve its freshness. Avoid using a metal whisk; it can oxidize the matcha and diminish its flavor profile. Alright, foodies, it’s time to make my daily matcha; today’s flavor is blueberry!
