Every day, I have the pleasure of tasting very different teas. But the technique is always the same, and in each tasting session my senses are alive to the experience. I pay as much attention to the tea’s colour, smell and texture as to its flavours.
Here, I’m tasting three different cooking matchas in order to choose the best one. This powdered green tea from Japan can be used to flavour your cakes, sorbets and other dishes. Even a Christmas log, why not?
Tasting cooking matchas
14 December 2012
I think it would be interesting to do a tasting of food grade, usucha and koicha grades side-by-side.