13 June 2005

Perfect Match-a

The highly expensive Matcha tea I purchased over a week ago is also highly difficult to make. I followed the directions in my green tea book, but found I had to improvise as time went on. First of all, the water has to be a specific temperature, so I had to watch the pot for the right size bubbles. Next, I realized I did not measure properly - Matcha is so concentrated that the average spoonful creates a sludge that screams radioactivity. Or at least food coloring. Plus, I used the whisking implement that is supposed to make the tea come out frothy on top. It was a sad display at best.

After numerous tasting and tweaking, it finally came close to what I'd hoped for. At that point, though, I was past my caffeine limit of the day. In the evening I was under the constant impression that New York was experiencing an earthquake. The things we do for perfection...

I think next time I will buy the next highest priced Matcha, and probably it will go to making the shakes and drink blends that looked so pretty in my book. I'm not hosting a Japanese tea ceremony anytime soon, so there is plenty of time to practice for authenticity.

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