The Art of Matcha Tasting
Matcha has probably the most positive effects on the body and mind. Matcha is stimulating and invigorating, but also at the same time calms nerves and lowers stress. The taste of Matcha is pleasant, mild, and yet at the same time intensive and highly aromatic.
Matcha is the espresso among teas. The tea bowl is not fully filled up to the top with water, only up to 2 fingers wide in the traditional way. As you whisk up a frothy bowl of Matcha, you may feel the fascination of the Japanese tea ceremony. The pleasant sound of the bamboo which finely whisks the tea and the slowly arising aroma awakens the senses. How fine is the froth, the crème that is pleasing to the eyes as it expresses the delicacy of your service.
Matcha is reminiscent of many things - freshness, purity and clarity. To taste Matcha with full awareness means to enter a new level of taste, allowing new aromas, impressions and effects. It is said that in order to fully understand the taste of Matcha, you need three cups. The first cup opens the world to the origin of the tea. The second cup inspires to reflect and ponder. And with the third cup a connoisseur learns to classify, to retrieve, and re-evaluate the taste.
Real Matcha is vibrantly green and juicy, mildly sweet, and has a pleasant aftertaste. If you have ever tasted Matcha that is bitter or is a dingy yellow or brownish in color, it is most likely not fresh Matcha or real Matcha. It is the understanding of real Matcha that guides us to the appreciation of the art of Matcha tasting.