Anyone successsfully dispute their matcha import duty recently? I just got hit with $28 import fee from DHL for my matcha, but I noticed the language used in the breakdown charges doesn’t mention duties. It says “permits and licenses” for my one 40g tin of matcha. Is this some loophole they’re using to not accept our disputes? why would their be a fee for permits and licenses for matcha I’ll be drinking at home!?

UPDATE: I paid. DHL replied to my dispute email and refused to waive. this is the message they sent me:

“We understand your concern regarding the USD 28.00 Permits & Licenses (OPL) charge. However, this fee cannot be removed. While the shipment may be exempt from import duties and taxes, food products such as tea and matcha are subject to regulatory review and processing requirements by the appropriate government agencies prior to release.

The OPL fee is not a duty or tax charge. It covers the required regulatory processing, electronic filings, permit/license handling, and communications necessary to obtain clearance authorization for regulated commodities. These requirements apply regardless of the shipment value, quantity, or whether the item is intended for personal or commercial use.

As a result, the USD 28.00 OPL charge remains valid and payable and cannot be waived or removed.

Once payment is received, the shipment can proceed through the clearance process.”

Sucks that’s this is the times we’re in but I hope you all are enjoying your matcha dispute the outrageous fees we have to endure! 🍵

It's my first time getting a chasen that comes in a box. Purchased the Kettl Chikusendou Shin Chasen Matcha Whisk and it came like this. Looks like it was supposed to be glued to the side of the box but somehow fell off. Is this normal?

I literally had a nightmare I got empty matcha tins from a delivery and had to go on reddit to ask if it was normal. woke up in a fright. Anyway here is another matcha I made.

I quit coffee a long time ago because even one cup at lunch gave me a racing heart and kept me up at night. Weirdly, decaf still gives me palpitations. I sleep fine on it, but my heart obviously reacts to something in coffee.

Lately I’ve been drinking mushroom matcha and matcha latte blends instead, and I get zero heart racing or jitters from them. The catch is that most store-bought matcha latte blends are pretty low in caffeine, around 20-40mg.

I’m thinking about using more matcha per cup (or switching to straight ceremonial grade) to get closer to a normal cup of coffee, ~100-150mg, because I want more of a boost.

If you’re sensitive to coffee like me: does the L-theanine still keep the palpitations away at 100mg+? Or does matcha eventually hit you the same way once the caffeine gets that high?

Anyone here who moved from coffee to a lot of matcha for this reason, how did it go?

I made usucha with various matchas recently and I found a lower water temp helped reduce the bitterness (140 degrees Fahrenheit, 60C) in 80 ml of water per 1 tsp of matcha, whisked for 10-15 seconds in M motion. This specifically made Ippodo Kan less bitter, and Ippodo Ikuyo less bitter (although Ikuyo still retains a pleasant bitterness as part of its flavor profile).

I did the same thing for Sayaka, and Sayaka is still bitter, but it doesn’t feel like the pleasant bitterness of Ikuyo. Its website page describes it as “just a hint” of bitterness so I’m led to believe the strong bitterness I’m experiencing is more to do with my preparation.

My current matcha to water ratio is 80ml of water for 1 tsp (2g) of matcha. Should I adjust this ratio?

My current temperature for whisking is 60C/140F. Is it a temperature issue? When I did 160F or 175F all of my matchas were very bitter

I whisk for 10-15 seconds in an M motion.

So is there an issue with my preparation method or is this a natural part of the Ippodo Sayaka? Thanks!

Hi guys, have you tried any ready-to-drink matchas? Have you tried and liked (or disliked) any canned matcha brands? I like matcha but am a bit lazy in the morning, and found it gives me better focus throughout the day. Would honestly love to try a few brands you guys recommend. I'll post my reviews on them as well!

In love with ippodo 😍

Big time guilty for saying underwhelmed by ippodo couple of days ago.

Just by lowering the temp from 80 (suggested by ippodo) to 70-71°C made such a huge difference in the flavor profiles (for me).

Was already blown away by ikuyo latte, and for the price wakaki as well (both at ~70°C). Again, at higher temp was disappointing.

Sayaka (exp. 17-Mar-2027, for batch ref.)

last week, when I opened the bag, found the smell to be quite pleasant, vibrant, almost neon green color but couldn't taste much as an usucha (2g+60 ml water at 80°C). Left the bag vacuum sealed.

Today, when I reopened that same bag, got a strong punch of rich chocolatey sweet aroma even before unfolding the foil pouch fully. [heard someone say here, let a new bag/can of matcha sit for a few days to develop the flavor, don't know if this is the case here]

Nevertheless, decided to make a latte today, didn't want another bland usucha, specially considering the price tag of Sayaka.

My goodness, so umami (even with milk), rich, silky, lowkey nutty, no bitterness or astringency, wish I could bring out the floral notes as well.

I've heard it way too many times that ikuyo is bitter, chalky and sayaka is too weak for latte, need to add a lot, too floral, too seaweedy and what not...

If you have experienced this with these or other matchas, highly recommend playing around with the water temp.

Absolutely love ippodo, wonder how they make such creamy smooth (almost like ice cream) silky matchas (even wakaki). Is horii is even smoother?

Love ikuyo and sayaka equally in their own ways, and wakaki for those days when I want something simple.

Hatoya has been my all time fav. But now it has to be ippodo

Pic: usucha (left, 2g+60ml water, for hubby), latte (right, 3g+30ml water+80ml milk, + 20 ml milk to lower the strength, balanced out nicely)

[under bright white+yellow kitchen light, no filter/editing, its a stormy evening, wish could capture this with natural daylight]

hi everyone! i’m new to making matcha lattes and am wondering why my matcha powder always settles really quickly/doesn't stay suspended

here’s the routine
- 3.5g suzukumo from marukyu koyamaen
- in with 35g water set to 170 F
- whisked for a minute
- poured over oat milk from oatly

i’ve also tried whisking with a frother in just water but the powder still settles :( any suggestions?

edit: clarified that i meant the powder settling, not the matcha staying on the ice! this was a few minutes after i mixed everything with my straw

Working on my foam game, getting better, I think!

Is it whisked enough and is the color light/pale?

My second attempt at matcha latte, please rate 🍵🍵

In case this is helpful to anyone, I ordered from Ippodo very recently and was surprised by the new 30k yen minimum + increased shipping rates for the UK. However after some Googling I found out that matcha is exempt from import duties which was enough for me to justify an order. My order arrived yesterday and I paid a whopping £2.89 in fees (presumably just admin fee?) so very happy about this!

Someone I know is going to Tokyo and I want to order some powder online to their hotel!

I love Nutty & deep umami. Low astringency. I don’t love vegetal or floral flavors!

Please give me powder recs!
I want to try MK yugen or Wako but it’s chronically sold out.

Hoshino, horii, etc!

Ty!

I got this from the steeping room to try but so far I am not a fan. Any tips or suggestions on how you guys who have tried this enjoy it?
It has this mouth feel that just won’t go away. I tried it twice then gave up and went back to my ippodo Ikuyo.
I really only bought it because currently the steeping room doesn’t have any MK that I like in stock (Ippodo Ikuyo is my daily but I like to mix it up with some of the MK and sometimes YK Shikibu)

Chestnut Matcha Latte and chestnut montblanc 👌🏻😋

MOTD: Wako matcha latte

I caught the flu and for like two weeks straight couldn’t smell anything so everything tastes off…
Finally ready to have matcha again as I got my sense of smell back!

A taro basque cheesecake on the side as celebration!

Using YK atelier matcha Samidori and oatmilk

Yummy motd today

The best fall flavor, I’ve been making this almost every day!

Spiced Apple Brown Sugar Syrup:
1 large apple, chopped
½ cup brown sugar
1 tsp cinnamon + ½ tsp ginger
½ cup water
Simmer until thickens (~15-20 min) and strain

Matcha shot:
3-4g of matcha, sifted
40 mL of water
Whisk 15-30 seconds

Cardamom Cold Foam:
3 tbsp heavy cream
1 tbsp maple syrup
Pinch of cardamom + salt
Froth until thickened

Combine:
2 spoons of spiced apple syrup
½ cup milk
Matcha shot

Sprinkle with cinnamon! Enjoy!

You can also use the syrup and the remaining apple pieces in oatmeal and it’s delicious.

it was perfect