Description
How do you set up a comparative matcha tasting, and can you really taste the difference between single cultivars and terroirs?
In this session, I walk you through how to conduct a matcha flight at home, comparing four single-cultivar matchas side by side: evaluating the dry powder, the heated chawan aroma, the paste aroma, and finally the whisked bowl.
🍵 The 4 Matchas in this Flight:
Tenryu Tsuyu Hikari (Shizuoka) - https://meileaf.com/p/tea-hmmc
Perfectly balanced classic ceremonial matcha. Notes of vanilla fudge, milk pudding, steamed zucchini, sweet root vegetables, white mulberries, and a fresh melon-candy/ozone finish.
Kagoshima Saemidori (Kagoshima) - https://meileaf.com/p/tea-kasc
Soft, sweet, and dessert-like. Notes of white chocolate, marzipan, spirulina, and sea-salty air with a delicate creamy jasmine finish.
Uji Hikari (Kyoto) - https://meileaf.com/p/tea-ujic
Deep, rich, and roasty indulgence. Notes of dark chocolate, roasted almond butter, savory umami (oaty flapjacks), very low bitterness, and a honeyed sweet grape finish.
Kawane Yabukita (Shizuoka) - https://meileaf.com/p/tea-szyc
Ultra-creamy single cultivar from misty high-altitude river valleys. Notes of whipped cream, raw cashew butter, savory white bean purée, cacao nibs, and bright grape candy.
TEAWARE: https://meileaf.com/teawares/matcha-tools/
⏱️ Timestamps:
00:00 – Introduction: How to do a Matcha Flight
01:00 – The 4 Selected Single-Cultivar Matchas
06:43 – The Paper Swipe Test (Color & Granularity)
10:05 – Dry Leaf Aroma in Warmed Chawans
17:15 – Wet Paste Aroma Evaluation
27:00 – Whisking & Tasting: Tenryu Tsuyu Hikari
32:51 – Whisking & Tasting: Kagoshima Saemidori
36:47 – Whisking & Tasting: Uji Hikari
39:54 – Whisking & Tasting: Kawane Yabukita
43:34 – Flavor Profile Summaries & Final Thoughts
VIDEOS:
Sampling 37 matchas: https://youtu.be/377B-B7dQ2k
How shading works: https://youtu.be/yJd3nL3LhKs
Watch how matcha is made: https://youtu.be/Cv4PTx1KPok
Tips to make the best matcha: https://youtu.be/8GyfQAwU9FM
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