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September 09, 2022 3 min read
3 Types of Traditional Brewing Methods for Matcha
The world of Japanese Green Tea is so wonderful, but it sometimes gets confusing with all the terms being thrown around. By now, we believe Matcha is no longer a foreign term to you as it is widely available in cafes and sometimes flavoured as your favourite desserts.
But did you know, Matcha, before exploding into popularity as a latte, is consumed directly with just its powder and water? Here’s where matcha grades come into play because the higher the grade of the matcha, the better it will taste in its purest form, hence some matcha powders are graded ceremonial and are priced higher. Without confusing you too much, let’s look at the 3 traditional brewing methods for your Japanese tea.
Koicha (Thick-tea)
*image via reddit.com
NOTE: Beginner tea drinkers might be taken aback by how strong the koicha could taste, so do prepare some sweet and savoury snacks to pair with the tea for an enriched experience. It might not be for everyone, but it’s definitely worth a try to see how versatile a ceremonial matcha powder can be.
Usucha (Thin-tea)
*image via burpple.com
Sencha (Green tea)
*image via wikipedia.com
NOTE: Don’t be confused by matcha and sencha. Although both are Japanese green teas, these two have different types of growing methods, processing methods, brewing style, colour, and even taste. Despite its disparities, sencha has its own set of qualities as well.
After reading this article, we hope you would have a better idea on how to utilise your matcha powders at home or even be adventurous to try out other grades of matcha on your next restock.
Check out our Japanese Tea collection here. We’re ready whenever you are.
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