There’s nothing like a good ol’ fashioned bowl of legit matcha, whisked with a chasen with hot water, until it’s so rich and creamy that it makes you see stars on the first sip.
Matcha like that is my jam.
Sometimes I get bored enough to ruin a good thing though, since I just whisked up the rest of this tin of Uji matcha with oolong tea as a base instead of water.
Back in March, I first tried whisking matcha with jasmine green tea pearls, really just as a joke.
I brewed the tea in a gaiwan, then used that to prepare the matcha in lieu of hot water.
It turned out so shockingly delicious that it’s since spun off many more trials of gutsy matcha-and-tea combinations, in pursuit of something just as good, using lots of perfectly good (and expensive!) matcha.
To much less success.
So far, I’ve tried this matcha + tea base experiment with:
- Jasmine green tea.
- Silver Needle white tea.
- Milk oolong.
- Baozhong oolong.
- Muzha Iron Goddess oolong.
- Rou Gui Wuyi yancha.
Really, the only truly good result was the jasmine green tea, and in retrospect, it’s probably because it was at least the same type of tea as the matcha.
Green tea + green tea = more harmony, giving space for the jasmine note to do its magic.
The rest of the combinations were… interesting.
In the case of the Muzha Iron Goddess, the results were downright Frankenstein-like.
What was usually a beautifully complex oolong came out all confused and angry with the matcha; roasty savory notes trying to overtake the matcha umami and never truly settling down. In the end, the matcha finished with a sour, classic oolong aftertaste that hit like a bad twist in an M. Night Shyamalan movie. Weird sh*t.
Given that, my success rate for the matcha + tea base experiments is 1/6, or 16.67%.
Not great. Sometimes scary.
But worth it? I’d say so.
Bad tea can sometimes be even more valuable and entertaining, and it makes those successes even more delicious and hard-earned in the end.
1/6th success. 5/6th entertainment.
Those are good enough odds for me.