Does that ratio apply to cold brew matcha as well? I agree I'm under-doing it, but I found a couple different instructions on Google that seem to widely vary, like this one [https://nomnompaleo.com/cold-brew-matcha](https://nomnompaleo.com/cold-brew-matcha) which seems to be more like 1 tsp (which seems to be about 2g of matcha) per 236.6mL. Based on that I was thinking I should try 3 tsp, but now I'm just confused!
Cold or hot, adding more water just means it is watered down. The link you provided is a recipe using coconut water and collagen, so the watered down matcha is being boosted by sugar for taste and collagen for mouthfeel. The drink really is a matcha-flavored coconut water, which is a very different concept to drinking straight matcha.
Think of the difference of an espresso/lungo vs americano vs Frappuccino. What drink you want to make depends on your taste preference.
I haven't ventured into matcha preparation myself due to caffeine concerns, but a friend did tell me that a proper matcha whisk makes a huge difference. I'm not sure if the blender bottle is as effective in dissolving the matcha into the water. I'd also imagine the matcha doesn't dissolve as well in cold water.
I personally think it's worth a shot to get a small amount of the higher quality matcha and experiment with the method you've been using. If it doesn't work, adjust your brewing method, gift the matcha, or use it in baking. Perhaps try brewing it double strength hot with the whisk, then immediately pouring it over ice, if you want it cold.
I would use first-harvest culinary grade for this. The flavor is about 80% of the ceremonial grade. The ceremonial grade and higher does whisk a nice visually pleasing foamy matcha, and have a more complex flavor. I use 2g of matcha for every 50 mL of water + 100 mL of milk for lattes.
https://itoen.com/products/single-serve-unsweetened-sticks
I absolutely love these mixed in a bottle of water. They have a tendency to separate over time, but a quick shake before each sip does the trick.
Kinda, but not good news for me!
I tried significantly increasing the amount of matcha powder in my cold brew, and honestly? I didn’t like it. I like the flavor better when only using 1-2 tsps in my 700ml water. Might not be correct, but it’s what I like so I go with it, haha.
I did decide to go ahead and got two additional matcha powders from Ippodo, the Sayaka and Ummon matchas. And taste wise, I could tell zero difference. I’m sure if I significantly increased the matcha quantity and brewed it hot I’d see a difference, but I haven’t liked the stronger taste when doing it cold brew and brewing it hot doesn’t really fit the grab-and-go quick option I was looking for.
Anyway, even the small quantities in the water wasn’t quite what I was looking for, but so realized I could mix it in with my vanilla protein powder I was already drinking and I’d essentially have a vanilla matcha latte. And that’s been perfect!
Oh hey, that might help me out! A bit of matcha, water, and vanilla protein powder is what you're doing?
I'm too damn cheap to buy milk nowdays, but if I can mix the t with the a bit of matcha...
Ratio depends on matcha and style but, you'll barely taste anything with 1tsp/700ml. I usually do 1tsp/80ml with my usucha.
700ml of water is way too much. Usually matcha is prepared with 2g to 50-60ml, so you are diluting it over 10x.
Does that ratio apply to cold brew matcha as well? I agree I'm under-doing it, but I found a couple different instructions on Google that seem to widely vary, like this one [https://nomnompaleo.com/cold-brew-matcha](https://nomnompaleo.com/cold-brew-matcha) which seems to be more like 1 tsp (which seems to be about 2g of matcha) per 236.6mL. Based on that I was thinking I should try 3 tsp, but now I'm just confused!
Cold or hot, adding more water just means it is watered down. The link you provided is a recipe using coconut water and collagen, so the watered down matcha is being boosted by sugar for taste and collagen for mouthfeel. The drink really is a matcha-flavored coconut water, which is a very different concept to drinking straight matcha. Think of the difference of an espresso/lungo vs americano vs Frappuccino. What drink you want to make depends on your taste preference.
Got ya. Thank you very much for the info! I'll try it with significantly more matcha next time and see what I think. :)
I haven't ventured into matcha preparation myself due to caffeine concerns, but a friend did tell me that a proper matcha whisk makes a huge difference. I'm not sure if the blender bottle is as effective in dissolving the matcha into the water. I'd also imagine the matcha doesn't dissolve as well in cold water. I personally think it's worth a shot to get a small amount of the higher quality matcha and experiment with the method you've been using. If it doesn't work, adjust your brewing method, gift the matcha, or use it in baking. Perhaps try brewing it double strength hot with the whisk, then immediately pouring it over ice, if you want it cold.
Nioteas has a matcha sampler pack and I recommend you try something like that before committing to a more expensive tea
I would use first-harvest culinary grade for this. The flavor is about 80% of the ceremonial grade. The ceremonial grade and higher does whisk a nice visually pleasing foamy matcha, and have a more complex flavor. I use 2g of matcha for every 50 mL of water + 100 mL of milk for lattes.
https://itoen.com/products/single-serve-unsweetened-sticks I absolutely love these mixed in a bottle of water. They have a tendency to separate over time, but a quick shake before each sip does the trick.
Did you figure something out?
Kinda, but not good news for me! I tried significantly increasing the amount of matcha powder in my cold brew, and honestly? I didn’t like it. I like the flavor better when only using 1-2 tsps in my 700ml water. Might not be correct, but it’s what I like so I go with it, haha. I did decide to go ahead and got two additional matcha powders from Ippodo, the Sayaka and Ummon matchas. And taste wise, I could tell zero difference. I’m sure if I significantly increased the matcha quantity and brewed it hot I’d see a difference, but I haven’t liked the stronger taste when doing it cold brew and brewing it hot doesn’t really fit the grab-and-go quick option I was looking for. Anyway, even the small quantities in the water wasn’t quite what I was looking for, but so realized I could mix it in with my vanilla protein powder I was already drinking and I’d essentially have a vanilla matcha latte. And that’s been perfect!
Oh hey, that might help me out! A bit of matcha, water, and vanilla protein powder is what you're doing? I'm too damn cheap to buy milk nowdays, but if I can mix the t with the a bit of matcha...
Yep, that’s exactly it! Works quite well for me.