The Good, Bad, and Ugly About Alternative Matcha to Jade Leaf Tea

Is it really possible to get good quality matcha green tea that has not been processed with water or artificial flavors? This is a question I have been pondering about for quite some time. So far, I have found some wonderful tea products that meet this criteria, however, the best match I have found has a very strong flavor and I often find myself replacing it with other types of green tea. How can I get the best match without sacrificing the great flavor of the tea that I am drinking?

When I was looking for a good quality matcha I decided to look for the best grade of matcha available in the United States. According to Wikipedia, "the grade of tea used in the U.S. market has traditionally been determined by the standardization of loose leaves, which can then be pressed for uniformity of leaves." Therefore, if we are talking about a specific grade of leaf from an international source then we must assume that there are many different grades of this special grade of tea available in the United States today. Trying additional visit Alternative matcha to Jade Leaf

I recently purchased a set of eight Japanese loose leaf matcha that are a high grade, called jade leaf matcha. This is the same type of matcha that is made at the famous Kagoshima shop in Japan, known for the high quality matcha green tea that it produces.

The quality of these particular tea leaves was certified and it was really obvious to me that they had not been processed with water or artificial flavors. One of the really nice things about these matches is that they come in loose form. This means that the leaves are in their natural state and you can touch and feel them. You can really get a sense of how much better quality the leaves are than those in the bagged variety.

If you were to purchase a high-grade variety of green tea that came in bags, the leaves would be in their dried form and the taste would not be as strong as if you were to drink the same loose tea that you first purchased. In fact, the natural flavor of the leaves would only be present if the leaves were immediately ground up and brewed immediately. I had always assumed that a high grade variety of tea should be ground and brewed immediately after purchase and this is the first time that I am finding this is not true.

In general, the type of tea you are drinking when you make a cup of green tea should be ground or brewed immediately after purchase. Once you brew your tea leaves and store them in the refrigerator for a period of time, the flavor of the tea becomes weaker. You do not want to let the leaves sit and the flavor will diminish significantly.

For my second cup of matcha green tea I decided to add some soy milk and the tea actually turned out quite delicious and rich tasting. However, because the soy milk added some sweetness to the tea, it took away a bit of the delicate flavor of the tea and I was unable to enjoy it as much as I thought I would.

This was a big surprise to me, especially because I have found that high grade matcha does not have an overly sweet flavor. I guess the best way to describe my experience is that the tea tastes a bit like a traditional green tea, but with more of a bold flavor. In conclusion, I do not know if it was the high grade matcha or just plain old good tea that caused the difference in taste, but either way, if you want to try this alternative matcha flavor, check out this tea from Japan.