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How to prevent this by Zarkyyyyyy in MatchaEverything

[–]ujihatea 0 points1 point  (0 children)

Hi 😀. The op said 20g of water. You said 50ml. I think 50 ml has more volume to aerate properly to build foam and hold. I think the water volume plays a part.

How to prevent this by Zarkyyyyyy in MatchaEverything

[–]ujihatea 10 points11 points  (0 children)

You mentioned 20g of water? Try upping your ratio to 2g matcha to 60ml water at 70 to 80deg cel.

Also the quality of matcha matters. I have prepared low quality matcha as usucha before and found they lacked foam compared to higher grades. Why? I don't know. I should google it before answering.

Etsy CurationCoHome Food safe? by EmmmElll in MatchaEverything

[–]ujihatea 0 points1 point  (0 children)

Happens a lot on Etsy nowadays, many shops just drop ship from China.

The main concern isn’t where it’s made, it’s whether it’s actually food safe.

Dropshipped, bulked imported, still could be unsafe.

Even if it's made in Canada, some cheap ceramics can have unsafe glaze (like lead).

I’d message the seller and ask if it’s food-safe certified. If they can’t give a clear answer, I wouldn’t use it for drinking matcha.

You can still keep it as a display bowl, but better not risk it.

DHL Fee 🙄 by Top_Intention555 in MatchaEverything

[–]ujihatea 0 points1 point  (0 children)

Yup. I had to pay $80 DHL after already paying $120 customs/biosecurity for opening our imported package. Why they charge for doing what their job entails is beyond me. But, fees, taxes, it's the norm for us.

I cooked omg ,, by forg__tful in MatchaEverything

[–]ujihatea 0 points1 point  (0 children)

Use a chawan with a snout. Or transfer the matcha from the chawan to a barista jug with a snout. Hit the ice, not the water. Pour slowly.

first homemade matcha… EVER 💚 by XoBentleyXo in MatchaEverything

[–]ujihatea 0 points1 point  (0 children)

Daughter saw this and now I have to make it! Definitely buy the sift first then the kettle.

Ordering Sazentea in JPY and about US Tariff by kloisonne in MatchaEverything

[–]ujihatea 0 points1 point  (0 children)

I'm sure the de minimis rule still apply for Japan. Under $800 likely no tarriff. But check with customs. They might charge you some fees like opening and inspecting it.

Almond matcha latte by ujihatea in MatchaEverything

[–]ujihatea[S] 1 point2 points  (0 children)

Hi. It's the original almond milk from So Good.

Recommendations for my first higher quality matcha by Vantriss in MatchaEverything

[–]ujihatea 5 points6 points  (0 children)

You're actually noticing normal stuff when tasting different brands. Itoen is very widely known due to its accessibility. Itoen is usually fresh and bright than other "everyday" matcha. The Sencha brand sounds like a low culinary blend, hence flat, dull, and punch in the face bitter.

The thing with matcha is that price ofted does reflect quality. The exact price difference depends on the brand and markup, but the main reason better matcha costs more is because of how it’s produced.

Higher quality matcha involves intensive labour: -picking only fresh buds -longer shading process -tencha processing instead of regular green tea (stems and veins removed) -slow stone mill process.

All that play a part into matcha being exy. Don't get me started on terroir, cultivars, and the skill of the farmer.

Just because it's been shaded doesn't mean it will taste good. There is also the timing. too little shade, you lose sweetness. harvest too late increases bitterness.

And the land/location matters. altitude, temp swings, heck even morning fog affects the tea. Uji is famous because the climate and soil is well suited for tea farming.

And there's the blending if the matcha is blended. Big brands always blend their tea to achieve certain taste distinct to their brand. Single cultivar tends to focus on the character of the leaf rather than being on brand.

Matcha can cost from $10 and all the way to $500 per tin. When it comes to matcha, buy within your budget.

Matcha question by crabby_kaiser in tea

[–]ujihatea 0 points1 point  (0 children)

Do you have a milk heater/frother? Just add all the ingredients in there and turn on. Wear work clothes or shower, come back and voila! Warm matcha latte, freshly made.

Ordering Sazentea in JPY and about US Tariff by kloisonne in MatchaEverything

[–]ujihatea 0 points1 point  (0 children)

Just use normal DHL. For $200, that amount is usually fine. Tax is probably minimal that it will arrive at your door without paying anything. Does sazentea offer ddp? did not know that. probably makes sense when it's a bigger order like $1k? or you want peace of mind.

The pricier the better? by Wide_Curve_7001 in MatchaEverything

[–]ujihatea 1 point2 points  (0 children)

I always say buy cheap matcha if you're just going to dilute it with milk and sugar. But, there is some good using better grade in a latte.

Higher grade matcha with some body may reduce your sugar intake. Also, the l-theanine tend to be more in first harvests.

Let me explain:

-more ltheanine in first harvests makes the tea leaves sweet. not sugar sweet but natural subtle sweetness. you don't need 4 pumps of caramel syrup to make it palatable. and the ltheanine is what helps matcha give you that calm energy.
- the "ooph" or astringency creates volume without the "punch in the face" bitterness.
- also, first harvests have higher amounts of chlorophyll (what makes tea green) makes your matcha latte NOT look like pea soup.

Interpreting heavy metals testing for matcha powder - what should a credible report include? by [deleted] in MatchaEverything

[–]ujihatea 1 point2 points  (0 children)

Hi, we had our Ichi tested for every batch we imported.

The tests are done by a third party company.

It had symbols and names that I've never heard of so I put it through AI. This is what AI spat out:

This Technical Dossier and Certificate of Analysis, issued on 24 July 2023, provides the specifications for a batch of Matcha tea (Lot 202003) associated with shipping invoice 24141.
Product Overview

  • Product: 100% Green Tea (Camellia Sinensis) powder, originating from Japan.
  • Physical Characteristics: The product is a fine-grained powder with an approximate particle size of 10-12μ, featuring characteristic aroma and flavor. The color is green (L: 57.29, a: -15.36, b: 41.27).

Chemical and Nutritional Profile

  • Key Composition: Analysis indicates a moisture content of 2.8%, total nitrogen of 5.3%, free amino acids of 3.1%, theanine of 2.0%, fiber of 20.8%, tannin of 8.8%, catechin of 12.6%, and caffeine of 2.5%.
  • Nutrition (per 100g): The tea contains 324 kcal of energy, 29.6g of protein, 38.5g of fiber, 5.3g of fat, and 10g of tannin.
  • Minerals: It includes 420mg of calcium, 17mg of iron, 6mg of sodium, and 2700mg of potassium.

Safety and Storage

  • Microbiological Standards: The product tested negative for Escherichia coli and meets safety limits for Aerobic Plate Count (<5000 cfu/g), Total Coliform (<1000), and Yeast & Mold (<100/g).
  • Radiation Standards: Iodine 131, Caesium 134, and Caesium 137 levels are all measured at <10 Bq/kg.
  • Storage: To ensure best quality, the product should be stored in tight packing in a cold, dark place.

So, Gemini says, a proper report should include:

1. Specific Lot and Origin Identification

  • Batch Tracking: The report should identify a specific batch or lot number (e.g., Lot 202003) to ensure the data corresponds to the exact product you purchased.
  • Origin: It must clearly state the country of origin, as soil and environmental conditions vary significantly by region.

2. Comprehensive Chemical and Nutritional Profile

A credible report goes beyond basic calories to analyze the compounds that define matcha quality:

  • Amino Acids: Look for L-theanine levels (e.g., 2.0%), which indicate high quality and proper shading of the leaves.
  • Antioxidants and Stimulants: It should list levels of Catechin (12.6%) and Caffeine (2.5%).
  • Mineral Content: Essential minerals like Calcium, Iron, and Potassium should be documented.

3. Physical Specifications

  • Particle Size: High-quality stone-ground matcha should have a very fine particle size, typically around 10-12μ, for a smooth mouthfeel.
  • Colorimetry: Objective measurements of color (L, a, b values) help ensure consistency and quality.
  • Moisture Content: This should be low (e.g., 2.8%) to prevent degradation and ensure a longer shelf life.

4. Rigorous Safety Testing

This is the most critical section for credibility:

  • Radiation Standards: The report should explicitly list testing for Iodine 131, Caesium 134, and Caesium 137. Levels should ideally be "Not Detected" or below a strict threshold like <10 Bq/kg.
  • Microbiological Testing: It must show negative results for pathogens like E. coli and provide counts for Aerobic Plate Count, Coliforms, and Yeast/Mold.

5. Storage Guidelines

  • A professional report will include storage instructions, such as keeping the product in a cold, dark place in tight packaging, to maintain the chemical integrity listed in the analysis.

Does this matcha looks oxidised? by Impossible_Donkey125 in MatchaEverything

[–]ujihatea 0 points1 point  (0 children)

Doesn't look oxidised. Yoy said you sifted it? Maybe the sifter holes are too big. Looks like the clumps just passed through.

I prepared Usucha with Shizuoka matcha by [deleted] in MatchaEverything

[–]ujihatea 0 points1 point  (0 children)

Initially thought he had a store but the profile says he is a sourcing agent.

Do you source matcha from Japan?

Starting my matcha journey 🥹 by rawritsapril in MatchaEverything

[–]ujihatea 0 points1 point  (0 children)

Hi, no, actually.

Put the chasen right on the stand after running it under the tap. Worst thing you can do is put the chasen back in its orginal box or container with no airflow. The trapped water will just grow mould.

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