So, It All Begins with Matcha...

About a decade ago, I bid farewell to coffee. My gastrointestinal doctor advised me to avoid it due to my acid reflux and other stomach issues. In search of a gentler caffeine source, I discovered matcha. Unlike coffee, matcha releases caffeine slowly, making it easier on the body and providing sustained energy. It also offers benefits like debloating, a wealth of antioxidants, and boosts in serotonin and dopamine. Over time, I’ve become the go-to matcha enthusiast among my friends, often asked for my favorites. So, I thought, why not share them here?

Before launching “All Live” as a private chef business, I dreamt of starting my own matcha brand. I did extensive research, ordered samples from Japan, and gathered market data. However, I realized I didn’t have a large enough audience in that niche, so I pivoted to “All Live” to connect with people who appreciate diverse ingredients and to build my name in the food industry. I still hope to launch my own food and beverage line someday, with matcha as a star product.

Whenever I drank coffee, it felt like a necessity to get through the day. But with matcha, there’s a ritual that brings intention and peace to my mornings. The Japanese tea ceremony, known as chanoyu or sado, is more than just a daily habit—it’s a performance. Essential tools include ceremonial matcha powder, a sifter, a chashaku (matcha spoon), a chasen (matcha whisk), and a chawan (tea bowl).

Now, let me share how I prepare matcha! Thick matcha, or koicha, uses a higher concentration of matcha powder, while thin matcha, or usucha, uses less powder and more water. Koicha requires slower whisking, creating a paste-like consistency, whereas usucha involves faster whisking to achieve a frothy texture. Some people use milk frothers, shakers, or blenders, but I prefer the traditional bamboo whisk. Always whisk in W, M, or Z motions to eliminate clumps!

Anyway, let’s dive into matcha’s I typically recommend to people!

Rocky’s Matcha: A fresh face in the market, Rocky’s launched in 2022 and sources its matcha from Yame, Japan, an area known for producing matcha with a distinct flavor profile compared to the more traditional Uji matcha. What sets Rocky’s apart is its light, nutty sweetness, combined with a rich umami flavor. It’s fresh, pure, and earthy without being overpowering. I usually suggest their 4-cultivar ceremonial blend, which challenges the common perception that matcha is too earthy or "dirty." It's available exclusively on their website.

Naoki Matcha: I usually go for their superior blend. The vibrant green color alone signals its quality, and the taste doesn’t disappoint—smooth and well-balanced. Sourced from Uji, Kyoto, this matcha benefits from the region’s ideal climate and soil, which has made it the birthplace of the Japanese tea ceremony. This blend is consistently excellent, fairly priced, and easily accessible—perfect for beginners. Naoki offers a range of blends to suit different palates, and you can find it on Amazon or on their site.

Ippodo Matcha: A highly respected name in the matcha community, Ippodo sources its tea from the mountains of Kyoto. I typically enjoy their Kanza blend, Ippodo’s highest-ranked matcha. It’s rich and silky, with a long-lasting flavor that leaves you craving another sip. The quality is undeniable—clean and refined. I’ve also tried their Kuon and Ummon blends, both excellent. You can find Ippodo on their website or Amazon.

Cha Cha Matcha: I first discovered Cha Cha Matcha in New York, and what I love is that it’s a matcha shop, not just another coffee spot. In a world where “let’s grab a coffee” is a default phrase, why not “let’s grab a matcha”? While they do offer coffee, their focus is on matcha, with creative flavor twists that get people excited about it. They source their matcha from Uji, Kyoto, and the simplicity of their single offering makes it great for beginners. You can order online or visit in person.

MatchaBar Matcha: Similar to Cha Cha, MatchaBar keeps it simple with one matcha option, sourced from family farms in Nishio, Japan. The single-origin aspect adds to its appeal. This brand is perfect for beginners, with consistent, high-quality flavor. Every time I use it, the bright green hue reassures me of its quality. It’s available on Amazon and their website.

Some of my favorite ways to enhance matcha or matcha lattes include adding infused or creamed honeys, regular honey, or a dash of cinnamon. I also prefer oat or almond milk, or a mix of both.

When it comes to food, matcha is a fantastic addition to smoothies, especially when paired with mango. It also complements chocolate and sesame beautifully, making it a versatile ingredient for desserts.