This is the time of year when plants start to show their first buds although it will be a while before they begin to wear that beautiful fluorescent green of early spring foliage. During the days when the temperature is still cold, we enjoy a bowl of Black Matcha in the morning and Artemisia Matcha Latte in the evening.
These two "Matcha" types are some of our most distinguished because they always bring up the conversation of "what is Matcha?" Both Black Matcha and Artemisia Matcha are powdered teas that are similar to the Song Dynasty style of tea making and the precursor to Japanese Matcha. Some of the main differences are prolonged storage and not having to sift before whisking due to the processing of these teas which fully dries them. Japanese Matcha has about 3-4% moisture and makes the tea extremely sensitive to storage while forcing the sifting procedure before making. Lastly, both Black and Artemisia Matcha foam up much easier with minimal effort!
Black Matcha is a black tea stone-ground into a wonderful coco like powder and can be enjoyed traditionally with only hot water or your favorite milk. Depending on your preferred thickness you can use half water and milk or your own ratio.
Black Matcha Recipe
3g of Black Matcha
8oz of hot water 195F (substitute your favorite milk)
Add Black Matcha to a bowl and add water. Using a Bamboo Chasen whisk for about 1-2 minutes until it is frothy and enjoy! Alternatively, you can use a thermos instead and shake it like a cocktail shaker. We recommend drinking matcha after it was freshly made as it will separate and continue to oxidize over time.