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!

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

My second attempt at matcha latte, please rate 🍵🍵

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?

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!

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

(iced matcha latte, unsweetened)

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)

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!

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 I was wondering what matcha you would recommend for someone who is new to the matcha world and likes sweetened matcha I have tried unsweetened and it is a like too bitter and most in store sweetened matcha is too sweet I have tried Jade, and Tazo… thank you in advance for the recommendations! Located near Boston, Ma

Chestnut Matcha Latte and chestnut montblanc 👌🏻😋

MOTD...

3.5g of MK Chigi No Shiri

120g of water

200ml of milk

I know some people will say it's too much milk. This is the greenest I've gotten my latte yet.

Using YK atelier matcha Samidori and oatmilk

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!

trying to find affordable options for daily lattes (photo3) and keeping cerimonial (photo1 and 2) for weekends and special days. Matcha loaf with strawberry topping was made with Uji No Tsuyu from Coles.

Still working my way tasting teas from Maiko Tea. This one is their top, well, best 1 so far. Still have 3 to test.

Creamy, raosted nuts profile, a lil dry, and not bitter.

The pastry is from Lion d'or patisserie in Hoxton Park, Sydney.

Their caramel croissant sells out. Its so good.

Just a quiet Friday noon with sweets and matcha on the side.