Matcha has taken over the cafe scene but there is so much more to it than a basic cup of matcha latte.
The founders of Naoki Matcha, a source of authentic Japanese matcha, explains the different grades of matcha and the best ways to enjoy them.
Ceremonial grade versus culinary grade
Matcha is loosely categorised under ceremonial and culinary grades. However, there are no particular standards to determine which grade they fall under. Matcha is not strictly regulated, and the fact that all matcha comes from the same species of tea plant makes it harder to grade them.
The main factor that affects its quality is the amount of shade that is provided in the plantation. The more shade provided, the higher the quality.
One way consumers can determine its quality is by its colour. A bright, emerald green indicates higher quality, whereas a dull yellow hue indicates lower quality.
However, even the highest grade matcha can be tarnished if it is not prepared appropriately. Ceremonial grade matcha powder tastes the most refined when prepared without sugar.
Sam, co-founder of Naoki Matcha, explained why he separated the syrup from our matcha lattes. He wanted us to experience the pure flavours of their Superior Ceremonial Blend, which is best used for matcha lattes.
It was grassy and accompanied by savoury notes. There was also velvety consistency to the drink.
Tips for making matcha at home
It takes practice to obtain that consistency. Firstly, mix 2g of matcha powder with about 80ml of hot water. Next, with a bamboo whisk, flick your wrist in a zig-zag manner to create big bubbles. Lastly, slowly hover the whisk to the surface to break up the big bubbles to form micro-foam.
This is how it is traditionally done in Japan.
With just water and matcha powder, this drink is known as usucha, which translates to ‘thin tea’ in Japanese. In Japan, it is a common choice of drink for tea ceremonies. In fact, matcha is typically consumed during tea ceremonies that are hosted for a significant event, such as a graduation or a promotion at work. It is unusual for Japanese to order a glass of matcha drink in a cafe.
Meanwhile, matcha is frequently consumed in Singapore for its delightful flavours.
SC, co-founder of Naoki Matcha, has a habit of drinking one cup of usucha every afternoon. However, despite their love for matcha, none of the three co-founders consume more than two cups of matcha a day.
“You just wanna chill, enjoy. You don’t have to drink five cups,” SC said.
Matcha is all about balance. Unlike coffee, which embodies diverse flavour profiles, matcha cultivators do not attempt to accentuate the different tasting notes.
Sam prepared our usucha with Naoki Matcha’s Chiran Harvest Matcha, which had a creamy texture and nutty-umami flavours.
This would cost more than $20 if they were to serve it in a cafe.
Naoki Matcha Cafe
While Naoki Matcha has no plans to open their own cafe, they have started their latest initiative- ‘Naoki Matcha Cafe’. The goal is to supply cafes with good matcha powder and teach the staff the right way to prepare matcha drinks.
They are currently working with The Garden Slug, a pet-friendly restaurant, where you can savour on a glass of high-quality matcha latte from $6.5.
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