Started bringing my teaware/tea to my cube at work, doing gong fu brewing at work in the morning. The reactions from coworkers are fun, and the tea is just lovely.

I love the unorthodox matcha brewing, so much fun! I spent a lot of time trying to develop a pure approach to tea, but now I have a little confidence that it’s all about taste, experience and often a social experience. This method seems like a great way to have a fun new experience with friends.

At first I thought 'What?'-but matcha is something that has always been used as an ingredient in cooking, smoothies, etc. The Japanese actually do this - matcha & genmaicha.

I personally LOVE the taste of combining Sencha and matcha. Perfect combination of sun and shade. I didn't do it with this technique though, I just made a bit of Sencha and a bit of matcha (each the normal way) and then combined them.

The description of the taste of this Matcha sounds in the direction of vegetable beans stew. One of the daily vegetable portions is covered ;-).

Genius idea, I'll have to give that a try! ...Er, um, I meant to say, how dare you spoil matcha like that!?

I always breathe deeeeply while smelling my smoothed out matcha (just before whisking) and I smile :) It's a sort of happiness exercise I do in the morning :)

it’s really not true that foam is critical to good usucha (thin) matcha. i have found your videos to usually honor the distinction between your preference and critical technique, so i share in that spirit: there are schools that are hundreds of years old (two of the three “major” - descended from Sen no Rikyu - schools, Omotosenke and Mushanokojisenke, produce little to no foam, respectively ) that do not emphasize foam at all and Mushanokojisenke even designate a style of chasen (whisk) that is designed to not produce foam. it’s certainly lovely for those that prefer, but unfair to say it is essential. your whisking is also rather rough. traditionally the whisk should not touch the bottom of the chawan (bowl) for usucha. the rough-touching-bowl whisking doesn’t allow for enough air and creates much bigger bubbles which is NOT recommended for the schools that DO emphasize foam, including the largest, Urasenke. that you are not using the same ratio for each and a common minimum ratio for Usucha also skews the results. that amount of water added is more in between Usucha and Koicha (thick tea). a small note, it is MA-cha (mop) rather than MAA-cha (cat). i appreciate accents, and it’s also nice to honor the language of the origins of the tea especially if you’re teaching. that said, using innovative approaches is a good thing. i’m looking forward to giving it a try. certainly oolongs have more saponins would add some foam. and, if people are really into foam, a simple hand frother will produce the most foam the quickest and most consistently. i recommend it for people that are having trouble getting foam and would like to at least experience foam without altering the taste of the matcha. rather less complicated and fussy. i do this with my daily matcha - quicker cleanup -- and hand whisk finer/premium matcha. if you want to get foam more consistent with a whisk and chasen, SIFT the matcha. that is the biggest conventional technique you can do including making sure matcha is not cooler than 70C/158F degrees.

How cool! Ill definately experiment with that, nice of you to show something a little unconventional like this -apreciated!

I can't wait to try it!

Excited to try this method!

I enjoy matcha in my coffee. Very nice synergistic flavor combo IMO.

Genious! I'll try it fo sure!!

Love that cup, my favorite cup in the house

Now I want to brew my gyokuro with chicken stock :D

i've done this before actually! not with tea leaves, though, but i'd brew a lavender bud tisane and use that as the matcha "water." i've also brewed genmaicha with matcha dusted on the leaves. i might try this for when i need a little boost to the matcha caffeine!

you wild for this one. respect

Perhaps another reason to integrate matcha into another tea session is because of the high L-theanine content in Matcha that might balance out the rushing feeling you get with some other types of tea.

Interesting method, I'll try for sure, haha

good thing I just stocked up on baked goods tea :)

Wow XD the video that made me sub. Will try this once i get a chance to move to tea leafs. Thanks

I’m not a matcha purist, I usually drink it as an unsweetened latte. A local shop near me does a matcha-chai latte and it’s delicious! The spices really emphasize the warmth of matcha

Once I brewed matcha with the Hwa Shang Bai Mu Dan tea... the result was really disapointing. This video inspires me to experiment with matcha and some oolong teas, or red teas. I was experimenting four days with different teas: oolongs, pu erhs, sencha and red teas... Some of this combinations are interesting, but for my personal taste the best combination is matcha with water. The flavour of pure matcha makes me happy, any additions does not work well for me. On my oppinion, matcha losts something unic being mixed with other teas( even gyokuro). But you can really engoy matcha with "Spider Paws"(chineese version of sencha) or nicely aged Gu Shu Sheng pu erh, Keemun pairs matcha really good too.

Your matcha selection is consistently the best I ever tried, glad to see a new batch! Curious about the changes in the overall experience for this year's batch. hiding spoilers: That idea of combining matcha with other teas sounds interesting. I've seen sencha + matcha pre-packaged combos before, of course, but somehow never thought of combining it with other teas... Will have to try. Have you tried grinding the other teas you have and brewing them matcha style? That idea of combining matcha with other teas sounds interesting. I've seen sencha + matcha pre-packaged combos before, of course, but somehow never thought of combining it with other teas... Will have to try.

I'd like to have my first brew pure and one of the further ones mixed with another tea.

How do you store it? I have heard by some to put it in the freezer and others just in a cool dark place.

Talking about starting a long session with this ... are there any plans for a new Meileaf Live Session? Maybe for Christmas? - Also, I'm jealously eyeing the cloth you're brewing on. Love that design. 😀 Will that come to the store?

Oh wow, just the mentioning of Souchong Liquor with matcha I was like, damn, that makes perfect sense, I absolutely must try that immediately. And so I did (though with 2020 matcha). Delicious! I'll eventually try that with Baked Goods as well. Thanks for another great tip!

I love matcha. I love your video. You are the best. Mei Leaf, thanke you from Milan. If you can make more videos, teaching matcha. A matcha tasting with your wonderful wife

This reminds me of my guarana mixed into black tea. =D

Hello what Kettle are you using? Im in the UK. Thanks, Great channel.

I like to grind into powder before brewing (made by hand) puer. Deep fermentation allows powdered tea to be consumed even if it has been grown without shading.

Wow, what a great idea. I will definitely start trying this with different teas instead of water. I can imagine that a few petals of white chrysanthemum might be interesting to add.

Wow! So interesting. - I've found that I love matcha best pure, no milk etc. But two pure teas - why not? I'll try that next with your last year's Ceremonial Matcha. Would the same combos work?

I like the idea. You can be a purist and try new things sometimes too. 🍵I bet Souchong Liquor, Lapsang, Kimun, and Kukicha are worth playing with.

Nice idea, I can make matcha with high grade gyokuro.... To get tea high faster!!!!

I recently found my old Nespresso milk frother that I totally forgot about. Don’t even own the coffee machine anymore. But I brewed matcha in it a couple of times, produces a nice foam. Is this an illegal technique?

I always liked dusting my sencha with matcha!

What kind of water are you using?

I have found bug bitten oolong and matcha to be an interesting mix

Whew- I thought that you were gonna use a Blender!

I fear for your life Don. The matcha purists are gonna start sending in death threats :D

Me, who can't afford a matcha: interesting

Speaking of baked goods, does hojicha marry well with matcha too?

My technique is using Blend Jet 2, absolute quickest and easiest method with the frothy goodness for those of us always on the go. Fill with 8ml almond milk (or water), two scoops, press button, 20 seconds later.... Enjoy 🍵

Would Earl Grey work with Matcha?

Maybe I'm just not familiar with the terminology but what is a session and a starter for what? Thanks.

Most mornings, I use oatmilk and a stick blender to make matcha.

whats your highest quality matcha?

I find using a blender the is easiest and fastest way to get nice frothy matcha.

Man what the heck are you sniffing? I usually just smell green tea!

Must of us know you have one of the best tea shop in all Britain, and we absolutely love all of your products. But the instance you have trying to sell your stuff is making me click away from your videos... you can stop reminding us. Anyway, being from Montréal, I look forward to come in Camden Town on my next visit