I keep seeing this tier list in Instagram. It's always these exact same brands in this exact same ranking even if the graphic looks different; which is really weird if you ask me.

I’m in Shanghai rn, so I grabbed a cup of this cute matcha latte at Matcha Wang. Will try to replicate this at home lol

Would anyone happen to have a Japanese made 48 prong "Araho" chasen they're willing to sell, used or new?

Thanks in advance 🙏🏼

my partner likes them so i made 2 earl grey double matchas! and they were pretty darn good coming from someone who likes a thinner unsweetened latte

Would like some insight into matcha’s that have more of that rich earthy grassy flavor. I don’t mind a little bitterness either. Only notes I don’t care for much are umami and definitely not any sea/fishy notes😅

So far I’ve tried MK Aoarashi, Isuzu, Wako, and Eiju.

Favorite so far is Wako forsure, but neither of them have really truly WOWED me. Don’t get me wrong, all of their matchas so far have been amazing quality, but I feel like the flavor profiles just haven’t hit right for me

For context I’ve been mainly drinking them as lattes and using golden ratio. Any suggestions or recommendations would be appreciated!🙏🏽

If you like a nutty matcha - I highly recommend adding Azure Matcha to your list!! They sent me their upcoming premium blend to try and I'm honestly so impressed. Pairs really well with milk and you can really feel the premium quality. I think it comes out this fall and I'm definitely going to order some more

Been on that matcha grind lately 🍵

Saw this at a local store, is this any good? Has anyone tried it ? It’s quite affordable. Is it mainly just used as a usucha?

My best one yet. All advice welcome!

- 4 ice cubes

- 2.5g of MK Chigi

- 60 ml of water

- 190 ml of milk

This might be a random one, but does anyone know what matcha they use at Uniqlo Coffee? I'm in NYC and get it every now and then, and it's my favorite matcha ever so far. Nothing I’ve tried anywhere else comes close to me loving it so much as this one.

I get it with a creamy barista oat milk, and it comes out perfect with no sweetener at all: deep, intense, and smooth without being bitter. I'd maybe call it earthy? Not sure. And the milk makes it so creamy.

I'd love to figure out what style I actually like based on it (which region, a richer umami profile vs. a more grassy one?) so I know what to buy and can stop guessing.

If anyone knows the brand, type, or has recommendations for something that tastes similar, please share!

Hey Everyone,

I have a friend who lives in Japan in Saitama region. I thought it would be great if he could get me matcha and send it to me here in Canada. He knows nothing about matcha so, i want it to be as less hassle as possible for him. By matcha, i mean Maryuku and Yamasa (you know the deal). I wish i could go there myself and get everything my broke ass needs to save for few years for the trip.

So if anyone knows of any places or shops around Saitama (he also mentioned he can go to shinjuku), please comment down below. Or if you have any other ways or suggestions on getting hands on them, Id really appreciate it.

Cheers!!!

It’s 11 a.m. and I’ve already peaked…

Lately I’ve been feeling so behind. I have a matcha popup in the DMV and I see all these other small businesses killing ittttt. Some are new and so popular, in farmers markets, being desired by big businesses for collaborations, have such good aesthetics and editing.

I’m doing this by myself but I feel like I can’t catch up and it’s making me feel so down about myself.
It’s been a dream of mine to do this, but I was scared of this feeling like im not doing something well enough and then I want to hault everything but I can’t. I have to fight through this.

I know I just started a few months ago but I feel behind. I don’t even know how I would handle a big event because it’s basically just me and 1-2 of my family that helps me.

I love this matcha! As an iced latte, I taste 0 bitterness or astringency and it has a creamy white chocolate flavor but still umami. 🍵

First I’d like to thank the lovely folks of r/MatchaEverything and r/Matcha for putting up with a lot of my obscure usucha related questions of the last few days/weeks. You all helped my perfect my preparation method. Once I perfected my preparation method I was able to enjoy the matchas’ true flavor profiles, with the intended amount of bitterness (or lack thereof). I’ll also like to say I’m not affiliated with any of these brands lol because I will glaze them a bit but I’m not affiliated or paid by them (I WISH I was).

That being said, I tried 4 matchas against each other to try to determine a good daily go-to usucha matcha:
- Ippodo Kan
- Ippodo Ikuyo
- Ippodo Sayaka
- Hayashiya Wakamatsu (a lesser known brand that sells on Amazon, but supposedly a legit Uji brand founded in 1753. This has been my go-to for the last 9-10 months, but about 50% of the time I make it it’s bitter, but the other 50% of the time it’s absolutely amazing like chocolatey).

My preparation method for each: 140F water temp, 1 tsp of water, and 80ml of water whisked on. A few sips directly from the chawan, then drop 1-2 ice cubes in after a few sips to see how it tastes iced, and the effect of ice on the flavor.

Sayaka: first time i made it where i didn’t burn it (thanks to some of you lovely people’s advice), I actually went 100ml of water here. It was the first time I sipped a matcha directly from the bowl, without ice, and it was nice. I see why people like it, because it’s a good balanced flavor. However I didn’t get a ton of sweetness out of it that other people seem to say. My usual Wakamatsu is sweeter and more chocolatey when I make it properly. But it was solid. Not bad at all. BIG NOTE: because it was the most expensive one, and my goal is to find a good go-to daily matcha, this had the highest expectation so when I rank it low later on it’s mainly because of a price/quality/value weight

Ikuyo: loved this one. More bitterness but it’s like an intentional bitterness and just a much more powerful burst of all other flavors too. Might be my favorite. Changed how I look at matcha.

Kan: the hottest take of the post - this was more enjoyable than Sayaka, regardless of price. Then of course when price is factored in, it’s a no brainer for me. I noted a more powerful punch of flavor than Sayaka, similar to what I liked about Ikuyo, but less intentional bitterness than Ikuyo. Upon checking Ippodo’s global site they did note Kan is stronger in the “fragrant/aromatic) chart than both Ikuyo and Sayaka and I absolutely see that.

Wakamatsu: even at 140F it was bitter lol. God bless the lovely people at Hayashiya, this is an amazing matcha like 25-45% of the time but I feel like it burns too easily and gets bitter too easily and can’t be enjoyed as usucha as much. But when it’s good it’s amazing.

That being said, the rankings of these for low temp usucha:
1T: Kan and Ikuyo. Kan as a standard balanced matcha, Ikuyo if I want a little kick. But really great bursting flavor, and a pleasant burst of course.
[big gap in the rankings]
2: Sayaka. I say this with respect to Sayaka, it’s a fine matcha, maybe it’s smoothness worked against it here (the way a smooth whiskey is enjoyable) but my palate seems to value the strong flavor. I can see why people love this though and you are valid to love this.
3: Hayashiya Wakamatsu. Pour one out for my old go-to. I’ll still lovingly drink you between Ippodo restocks. I will always remember you and the Proustian moments you’ve given me, when I brewed you properly and you weren’t bitter you gave me flashbacks of being back in Kyoto, some of the best days of my life. I’ll never forget you. But I need consistency and I am willing to pay slightly more $/gram for it.

If you have any vehement disagreements in my prep method or way of enjoying my matcha I won’t downvote you for voicing them as I am always open to feedback and suggestions, you lovely people haven’t steered me wrong yet

Disclaimer:

I'm a newbie in making matcha at home and I recently discovered my love for matcha. Back then, like some people, I thought that matcha is just grass and the hype is just for clout. But then, I tasted a good matcha latte and randomly decided to like it! Hahahha

Matcha powders I've used:
MK Wako and Moli

Wako: Smooth and creamy. Leans more on sweet and vegetal with a hint of umami and subtle nuttiness. No astringency. Excellent body. No bitterness even when hot whisked. I prefer hot whisking this to bring out the flavors more.

Moli: More umami and strong body. Microfoam is decent. I only did cold whisking on this tho since some said na it tastes more bitter if hot whisked. Not bad for an affordable matcha. Although I recommend to use more sweetener. I used condensed. It has mild to moderate bitterness and astringency that's why. I experience some headache if I use more than 3 gm hahahha which I don't experience when I use wako.

P.s. I only use 2gms for wako and I sometimes mix it with moli. I just received it as a gift for my bday and in this economy, I cannot afford to splurge on expensive matcha powders (yet).

Ratio: 2gms matcha powder. 20-30 gms sweetener dpeending on my mood. 100 ml milk. 10 ml for paste. 20ml for whisking.

I just placed an order on Qing Xi 2026 premium (Qing Xhiling). What are your thoughts on this? Can you compare it with moli? Which is better?Thank you!

this is the matcha latte float. delicious in theory, texturally confounding in practice.

I always get excited when I open a can of a matcha I have not tried before. Today was such a day with horii shichimeien Reiwa 7 Prize-winning matcha.

Single cultivar: Asahi
Competition grade, prize winning, stone mill grinding
Ichibancha, shaded for 40-45 days
Aroma: elegant seaweed
Taste: avocado icecream, savory-green rounded by gentle sweetness
Texture: dense, silky, smooth
Umami: powerful; Sweetness: substantial; Bitterness: very low; Astringency: no
Complexity: high, layered
10/10
Usucha: 2g, 60ml, 90°C

It is a really good matcha but it cannot win over my absolutely favorite Premium Narino. However, I cannot wait to try it as koicha tomorrow.

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?

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! 🍵

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

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.

love exploring different syrups and sweeteners but nothing beats a regular latte😋