Aprika Life Japanese Ceremonial Matcha Green Tea Powder USDA & JAS Organic Premium, First Harvest from Japan 30g / 1.05 oz

Where matcha tea is concerned, I am most definitely a newbie. I've been interested in it for quite some time, because I have read about its many health benefits, but I will leave that discussion to the experts. So I am approaching this from the perspective of someone making matcha tea for the first time. First, for those who enjoy the cuteness factor, the packaging earns high marks. It comes in a small metal tin, which can be reused and repurposed. Inside the tin is a plastic lid and a package of the precious matcha sealed in foil. Once I had opened and used my first portion of matcha, I poured the rest into the tin and used the plastic inner lid to seal it inside the metal cover. I followed the directions carefully. It suggested sifting 1/2 tsp. of the powder and using water at a temperature of 175° F. I used a small fine mesh strainer to sift the tea into a 2-cup Pyrex measuring cup while I heated some water to boiling. I poured the boiling water into a glass jar and checked it several times with my digital kitchen thermometer until it had cooled to approximately 175° F. Then I added 3 ounces of the hot water to my measuring cup that contained the sifted matcha. Next in the process was creating the foam, and from my reading I had learned that the preferred instrument was a bamboo whisk. I didn't have that kitchen tool, but I read online that one acceptable substitute would be a blender, so I decided to use my immersion blender, which worked perfectly, in less than 10 seconds, to create a thick foam. From watching several videos, creating the foam with the recommended bamboo whisk is a rather intense process that requires a technique where the whisk moves back and forth in the shape of an M or a W, so I was quite pleased with the results from my immersion blender. I first tried using a spring coil whisk that I've had for many years, but I was unsuccessful in creating any foam. So I may have compromised the art of making a perfect cup of matcha tea with my substitution of an immersion blender, but I was pleased with the results. The first taste was very bitter, so I sweetened it with a stevia-based powdered sweetener and then added a bit of unsweetened almond milk to create a latte of sorts. I think matcha is a bit of an acquired taste, but with those tweaks, I found the taste very fresh and quite refreshing. I will probably double the recipe on my next attempt. No doubt this is a bit of an indulgence over ordinary kettle tea, but one that I think might just be worth it as a special treat, and possibly even a daily habit.

This tea is so good. I'm a matcha tea fan, so being ceremonial grade, I was looking forward to trying this tea. It's only about an ounce, but that ounce goes a long way. Matcha tends to clump a little so it's important to whisk it well. You only need about 1/2 teaspoon of tea. Pour hot water over it, and whisk. It says to use a bowl, and for better whisking you should. It sounds like a process, but it's not a big deal really. This tea is well worth any effort. It's very good. Being organic is an absolute for me. I recommend this tea for any true matcha fans.