Today I leaned that I have been taking matcha for granted.
We were at the Nikkei National Museum and Cultural Centre, for an authentic matcha tasting and making workshop. This was hosted by new and local matcha brand Mori Matcha.
During our time we learned how to properly prepare matcha, by using our own Mori Matcha set. This was a giftable box with all the matcha making paraphernalia, including a bowl, whisk, whisk holder, and the tea itself. The idea was that we learned the skills as a group, to be then able to recreate the practice and enjoy a proper cup at home.
In total we prepared 3 different kinds of matcha, each paired with a Japanese dessert. All fittingly in the Nikkei National Museum’s 2nd Floor Tatami Room. Which is where traditional Japanese tea ceremonies would be held, which ironically we did not utilize for this purpose.
Before our hands-on tutorial we learned more about the origins of Mori Matcha starting. from 2013, and why they are considered a premium product. We watched a video of how the the leaves are collected by hand and the machines are then used to ground the powder for use.
The team behind Mori Matcha also has a line of sauces, sake, and even a Japanese curry restaurant. Their goal is to connect Japan and Canada through food and entertainment. They also have their sights set on opening the first Japanese-style onsen in Vancouver; where all the above will be offered within for full experience of food, drink, and souvenir.
But I digress, we were here for the matcha. Mori sources their tea leaves from four local Japanese farms. The goal was to find family owned and operated farms with a history and connection to the land. This has given them access to different types and blends of matcha that are not yet available in Canada. This includes matcha meant to calm, organic matcha, and powders that are flavoured naturally. Our tasting today will bring us from bitter to mild, and refreshing to full body.
Our preparation and tasting portion started with Kohata, their premium matcha powder, which is best to have as is. For lattes they advise using the more bitter varieties. As they prove to be stronger, and are able to stand up to all the added syrups and flavours, without diminishing too much of the matcha’s natural flavour.
The practice is to use the wooden spoon to dole out two scoops of matcha powder into the bowl. Not part of the kit, but it is advised to have it go through a strainer, to allow of more air and thus better blending. The group agreed that the bold neon forest green hue of the powder was striking and a sign of the quality represented.
You then add in a bit of hot water to make a paste, mixing with your designated matcha whisk. Typically you want to soak your bamboo whisk in hot water, to allow it to bloom, thus softening it and making it more malleable for the task. However we didn’t have the luxury of time during this workshop and did with what we have.
When whisking, you want to mix to ensure a smooth consistency, getting all the clumps blended and the sediment fully dissolved. Once that is done, you then want to add 40ml of hot water and further whisk in circular to a back and forth motion to create a bubbly froth.
My take away from going through the process is that I enjoyed the outcome so much more because I put so much more work into it. I would describe our first cup a lovely vegetal green with a neutral bitterness.
As for flavoured matcha they have Chocolate and Vanilla, and we tried the Strawberry today. The latter is their most popular flavour, with no sugar added. You could smell its candy strawberry flavour immediately. As for flavour, it was more the berry than matcha, with the natural sweetness of the fruit helping to cut into the bitterness of the tea. It reminded me of pink Pocky and tasted faintly of strawberry milk, like in a latte.
As for our dessert sides we had a two bite red bean mochi for our first cup. A matcha tiramisu that was topped with their premium matcha, and tasted more like cheesecake for our strawberry matcha pairing. And for our cup of iced hojicha to go, we got a couple of pieces of chocolate. Hojicha has less caffeine than matcha, and many have it at night as a result.
Currently their products are only available in smaller markets, like the Japanese specialty shop located within Nikkei; or at events and markets where the owners themselves speak to their brand and sell behind a booth.
In closing, this was an amazing experience and a great way to get better acquainted with matcha, and the quality now available to us in Vancouver through Mori.
