In my Matcha 101 blog I wrote about the four main Matcha producing regions in Japan. Matcha has a very distinctive vegetal and savoury (umami) taste. And each region further adds its own unique flavour which is influenced by the growing environment – its climate, landscape and soil. In this post I compare Matcha from three of the regions – Uji, Fukuoka, and Nishio.
Matcha Tea Tasting: Uji, Fukuoka, Nishio Read More »
Matcha is prepared differently from other teas. As it’s in powdered form you consume the whole leaf. This is one of the reasons why Matcha is renowned for its health giving properties. It’s also high in caffeine.
Basically, Matcha is whisked up with hot water into a frothy green brew. Check out the video or read below for how to make Matcha the traditional way. If you don’t have the traditional tools, check below for some easy swaps for modern alternatives.
How to make Matcha [video] Read More »
What exactly is Matcha? Where is it from? What does it taste like? In this quick guide you can find all you need to know about Matcha!
I have found a beautiful, tranquil little teahouse in the heart of Helsinki specialising in Chinese teas! TeeMaa teahouse is run by a lovely woman from Hunan. They are doing a series of tea workshops, and the first one I attend is actually about a Japanese tea! Matcha is a Japanese green tea in fine powder form. It’s used in the traditional Japanese tea ceremony where the whole tea leaf is consumed.
Matcha workshop at TeeMaa teahouse Read More »
