cobcobb 113g (4oz) Uji Matcha Green Tea Powder - USDA Organic – Authentic Japanese Origin Basic Culinary Grade

Like many, I was searching for a green tea to make lattes like the high priced SB chain. I read a zillion reviews and websites that made it clear: you get what you pay for. Bottom line is this green tea, while not the most expensive or exotic matcha available, gives excellent value for price. The flavor is very nice with no bitterness. I've been off caffeine for 15 years and get a heck of a buzz when I have the rare coke. In contrast, the caffeine effect from this tea is very subtle and mild. The color of my sample was a bright green that compared well with other matcha teas of higher price. The consistency of the power was very fine and dissolved well in my lattes. Now to the good part. After several experiments I found a recipe that to me is nearly identical to the $5 a cup variety. My green tea latte recipe: Heat three ounces of water in a large coffee cup (one that will hold at least 12 - 14 ounces). You want the water too hot to put your finger in but not boiling (150 - 180 degrees F). Dissolve 1.5 teaspoons of green tea powder into the hot water. I used a small whisk to blend it in (I did NOT sift through a wire mesh strainer but you could to eliminate 100% of any lumps; I had a few tiny lumps the size of coffee grinds without having to sift). Add 8 ounces of milk (cow, almond, soy, etc; I used 2% milk) to a two-cup Pyrex measuring cup. Add sugar to taste (I used 2 teaspoons; the SB chain green tea mix for their lattes contains sugar, so its plenty sweet BEFORE they add any pumps of syrup). Microwave the milk for about a minute and 45 seconds (you want the milk just shy of boiling). Stir the milk to dissolve and sugar you added and pour into the large coffee cup with the dissolved matcha tea. And voila! If you MUST have frothy milk then invest in a milk steamer/frother. For me the microwave creates enough froth with cow's milk, but do what spins your propeller.

I'm not a matcha connoisseur, but I'm working on it. That being said, this matcha is super. Is it as good as more expensive ceremonial grade? I couldn't tell you, having not had that much ceremonial grade matcha. Should it be even cheaper? That's possible; but unlike the studies that have been done on wine showing that our brains can't perceive the difference between say, a high rated $15 bottle and a $200 bottle, I don't think anyone's done this for matcha (yet!).I have had several other culinary-grade matchas that are about $10 cheaper than TerraVerve's, though, for around the same volume. Those weren't nearly as good as TerraVerve's, in either the flavor or freshness categories.Good work, T-Verve!

I did my research and this is by far best quality for the price out there, from Japan, fda certified, great flavor and very high quality for 100g pouch at this price. I use it for drinks and tea. You can pay 60-90 bucks for 30g tins of ceremonial grade if you want but I have and we're talking very minimal difference in taste, color and smell. I know there are 300g bags out there for 15bucks but if you want a good quality "real" matcha at a reasonable price this is the brand. Hope this helps, I spent way too many hours researching for it to not help somebody lol.

This is the best culinary grade matcha I've had (tried at least 20 matcha powders culinary and ceremonial) it's as good as many ceremonial grades I tried on Amazon. It is smooth and seems to be pretty fresh. There were some reviews online that spoke highly of this one and I can concur.I use this with a small 6 oz glass tumbler and mix a teaspoon with about 3 oz of water with the bamboo whisk until blends. A small glass seems to help with the clumps as the powder isnt able to escape the wrath of the whisk. Then I add two drops of stevia and maybe 2 oz of soymilk and whisk again. Many people use warm water but with this method I've been able to use cold water which is more refreshing to meI have this matcha 3 times a day and im amazed by the calm alertness I now have. I've quit coffee successfully with this and don't imagine going back. I don't need to say much more about matcha.

Excellent quality and taste. Very smooth, not bitter, and even vaguely sweet. Just be sure to mix in a little liquid with the powder, whisk thoroughly, then whisk some more, and then some more, before you slowly add in the rest of your liquid. It only takes a minute, but laziness in the early whisking leaves you with clumps that are impossible to whisk out once too much liquid has been added. I have seen the wooden matcha whisks, which look lovely, however I just use a regular kitchen whisk and that has worked well. I read that it is best to keep chilled, so I kept mine in the refrigerator.

This stuff is expensive, but it is potent and doesn't give you the jitters, at least not to the degree coffee does. It has a good color and taste.I don't use a bamboo whisk, but I use a metal spoon instead. Here's what I do:Put about 1/2 tsp of matcha in a cup, boil water and pour a tiny bit in, just enough to make the matcha "pasty" (a little more watery than the consistency of toothpaste), and use your spoon to mash it up against the side of the cup. Once it's all mashed up to a consistency similar to watery toothpaste or mashed potatoes, add a bit more water (maybe 3 tsp) and mix it against the side of the cup, making sure to break up any clumps. Turn your cup frequently so you can get all the clumps that stick to the side of the bottom of the cup.Lastly, pour the rest of your water. When you mix now, the particles should be very fine and not too clumpy. I find that this method works well enough for me, although I am no connoisseur of matcha.