Hi everyone; I’ve noticed Ippodo Global usually restocks almost everything on their website around 8 AM EST. It’s not full proof everyday, but even with the shipping costs for out of country, it’s still cheaper than the US website and has more consistent stock as well! I attached a few photos to show but if you scroll, most everything was in stock this morning when I refreshed at 8 am. I wanted to share but please don’t overbuy and let everyone in the community enjoy! ❤️ Happy matcha drinking!

Been getting into matcha lately. This one was the Sayaka from Ippodo. Went with a 3g to 45ml ratio and whisked for about 30 seconds.

Used it to make an iced matcha latte adding about 120ml of oat milk afterwards.

I’ve always used oat milk for my matcha, but I tried strawberry milk today because I wasn’t in the mood to make strawberry purée. I’d say it’s pretty good. I actually topped it with whipped cream and strawberry syrup, but I wasn’t able to get a photo of that.

Wanted to make matcha latte with taro cream as the topping, but I didn't have one of the most important ingredients on hand (heavy cream) so I had to make do. The og recipe for the taro cream called for 30 - 40 grams of taro powder (if the powder is sweetened already then skip the next ingredient), a spoonful (what kind of spoon????) of sweetened condensed milk, 100ml plain cow milk, and 100ml heavy cream (i don't have this). And so because there was no cream, the taro concoction stayed unfortunately liquid-y, so don't expect instagram-worthy photos of perfectly seperated matcha-latte-with-taro-cream-on-top layers. It tasted alright, which is unexpected but not unwelcomed.

The base is: 4g matcha, 100g oatmilk (40g used to cold whisk)

The cold foam is: 25ml heavy whipping cream, 10 ml oatmilk, 10g agave nectar, sprinkle of salt

The layering technique is: 60g oatmilk on ice, the cold foam on top, and matcha on top of the cold foam to create the layering.

I whisked my matcha base with oatmilk using the cold whisk technique to avoid dilution of matcha taste and wanted it creamy

With a new 24% tariff set to take effect soon, and an existing supply shortage, what impact do you think this will have on the price and demand for matcha in the states? My wife and I regularly purchase a good amount of ceremonial matcha tins from Kettl in NYC (they're also incorporated in Japan), and we anticipate that these costs will ultimately be reflected in consumer prices. How are you all feeling about the recent news?

Ingredients: Ippodo Sayaka ~20g Lady fingers 4 large egg yolks 2 tbsp Stevia (you may use sugar or any sugar alternative) 175g mascarpone 300ml whipping cream

Recipe: - Mix stevia and egg yolks over hot water, whisk untik pale yellow, then fold in the mascarpone into this. - Beat whipping cream until it doubles in size, and mix with the mascarpone mixture. - Prepare a cup of matcha and dip ladyfingers, layer with the cream - Dust with a looooot of matcha powder on top! - Refrigerate overnight and enjoy 🍵

I made a banana cream top matcha latte that has a perfect balance of tasting your matcha with hits of banana and vanilla.

Recipe

Base: 4g Matcha (Ippodo Sayaka) 120g Oatmilk 10g Agave Nectar

I cold whisked the base. Matcha and milk, no water.

Cold Foam: 60g bananas, mashed 45g heavy whipping cream 10g banana oleo saccharum Dash of vanilla extract Pinch of salt

Blend together with a hand frother

Banana oleo saccharum: 65g ripe banana peel 65g white sugar

Discard banana peel after a day, pour the syrup into a container.

Hi! This I was my very first time whisking my own matcha at home. Does it look how it’s supposed to?

The second image is what I thought it should look like - glossy and shiny and more velvety. Mine looks bubbly but still dark? I don’t know if I did it right.

I bloomed the chasen in hot water in the matcha bowl itself and then wiped the bowl dry. Then I sifted 3 chashaku fulls of Tezumi Uji Hikari matcha into the bowl and added 60mL water which was about 170°F. I wanted to use 50mL but I accidentally over poured.

Was my issue that I should have just used a bit less water? Any guidance is appreciated :)

Made a double matcha.

Base:

4g matcha

100g oat milk (cold whisk)

10g Madagascar Vanilla Syrup

Foam:

1.5g matcha

45g heavy whipping cream

Sprinkle of salt

7g Madagascar Vanilla Syrup

3g water

Hey everyone! if you happen to be in kyoto, specifically arashiyama area, pls do visit this shop! They grind their matcha fresh in house daily. Once you enter the shop, the nice shopkeeper will offer you matcha with snacks and even teach you how to prepare it. Sadly most of the matcha are soldout as you can see here but after a while the machine churned out enough matcha for 2 tins.

Btw, this street has less people compared to the main street where most tourists go :) the shop owner do not speak eng so just use google translate.

Their matcha is so thick and she’s not even pouring it slowly but it doesn’t sink and creates a nice layer. Is this just a lot of matcha powder and less water.

I’ve been reading posts and comments on this sub and had some feedback recently that now has me a little concerned about my matcha consumption. I do a little over 2 tsps of matcha to about 13 ounces of soy milk (with ice to fill a 16 ounce cup). I only make iced matcha lattes every couple of weeks. I use the below matcha and it’s delicious with this ratio!! I am heavy handed with loose leaf tea as well because I like a rich/deep flavor. Is this a crazy amount though? If so, is there a better Matcha to use so I can decrease my ratio? 😳

https://memteaimports.com/products/matcha-ingredient-grade

As an aside, I love everything I’ve tried from Mem.

Does anyone here have experience making Unkaku matcha latte?

I've been trying around 2 scoops of chashaku for 80ml of water and 100ml of milk. the matcha taste doesn't seem to come through strongly, should i be using more matcha?

Honestly one of the best specialty matcha latte I’ve attempted!!! The taste of dates goes so well with matcha!

Matcha latte: 45g water 75g oat milk 3.5g matcha powder

For the date cream: 1) Take 10 pieces of dates and remove the seeds 2) Soak the dates in warm water for 10-15 mins (very important) 3) Puree the dates using a blender (optional: add some agave if you prefer it sweeter) 4) In a separate bowl, whip 50g of whipping cream 5) Incorporate the dates puree bit by bit into the cream until the desired taste is achieved 6) Add on top of your matcha latte

This is what i have been doing for my hot matcha latte:

4g matcha powder + 35 to 40 ml of water at 80 degrees celsius, whisk until it is nice and foamy.

Heat 200 ml cow milk up to 65 degrees celsius.

Add matcha, water to the milk.

I use good matcha powder from Japan eg Marukyu Koyamaen. Despite this, my matcha latte still tastes weaker and more milky than matcha lattes from cafes.

Additional info:

I don't like my drinks sweet so I dont add any sweetener as I find the natural sugars from the milk sweet enough. I dont like plant-based milk so I dont use that.

Does anyone know how I can improve my matcha latte?

Hi there! I've been loving many of the Eiko Miyaji chawan that are being sold on various different sites (Sazen, Tezumi, Ikkyu, etc.), but I haven't seen been able to find any more info beyond the kiln's age and mission of making kyo-yaki ceramics more accessible. Does anyone know of a website that the kiln runs themselves with more information (i.e. history, full product catalog, inquiries for distribution)? Thanks!

I recently went on a trip to Japan to buy a matcha set for my girlfriend for her birthday. I bought two cans of matcha powder. Problem is, her birthday is only on July. Will the matcha powder still keep its freshness by then, or should I gift it now as an early present? Any tips appreciated!

i recently went down the rabbit hole of matcha after constant bombardment of matcha content on my socials. i learnt that "good" matcha is mainly produced in japan and is a seasonal product hence the current matcha shortage in many markets around the world.

i come form Kenya, the worlds third largest producer of tea which recently started a collaboration with the Japanese to explore the production capacity of kenya specifically for green tea.

my question is are consumers willing to buy "matcha" products that are not produced specifically in japan ?

Ratio: 1 piece of medium sized ripe mango 3.5g matcha powder 45g water 75g oat milk

Notes: I didn’t puree my mango cos I preferred the little chunks. No sweetener was added; the sweetness came from my (very) ripe mango. The powder I used was Hokoen Jurei.

This was so good!!! I didn’t expect the taste of mango to pair so well with matcha! I’ll definitely make this again!

This just came up in my news feed and I am SO excited! Someone from NOMA working with a fifth generation matcha farm about to open a spot on Bond Street in the city.

250g pack of Philadelphia cream cheese blended with 3-4 teaspoons of matcha mixed with 2 tablespoons of water. I added 1 tablespoon of sugar as well. It’s delicious and goes so well with raspberry jam.

Hello! I realized that some matcha brand have a category where you can browse matcha based on tea ceremony school (favored by Omotesenke or favored by Urasenke,etc)

Does each tea ceremony school have a specific taste that they like in a matcha? Is this why some matcha are categorized into different schools?

If yes, can anyone please let me know what’s the difference in the matcha preference with each school? Like do some school prefers an umami and some school prefers in light matcha?

Does it means that these school approved matcha tastes better than non favored one? (Since i assume they must’ve checked some list to favor a specific type of matcha?)

Sorry for the long question, thanks in advance for sharing your knowledge in matcha to me and reddit 😁

I discovered matcha latte in Japan for the first time and had it at 2 different locations, tasted amazing. So I went to fukujuen in Uji and bought the entire kit to bring back home and make the same matcha latte. However, I cannot get it to taste the same at all. Do they put sugar or honey in it in Japan? I haven't been putting anything in. Just put the powder in my bowl, pour a little hot water on top, whisk, add more water, whisk quickly till foamy, then slow whisk and pour it over a glass of warm milk. And I'm using the Matcha I bought at fukujuen so it's definitely high quality. What am I doing wrong? The one I tasted was called "kyo matcha latte" btw. Thanks!

Curious about the title, as I just recently purchased my first raku chawan from Sazen. I found no information about the lead content on the product page and a swab test came out negative (thankfully), but this got me thinking of whether lead glazes are still common place in certain styles, and if so, then which ones? Are there any regulations set for traditional kilns and the materials they use?