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Those of you who follow me on Instagram have probably noticed that I’ve become very enamoured of the matcha latte as of late. When I decided to try to cut down on my sugar intake in June, that meant finding a recipe for an unsweetened matcha latte that still gave me the satisfaction of the sweet version. Of course, it also meant that I couldn’t get by with low-quality matcha powder and rely on the sugar to cover off flavors. So I went back to Matchaeologist to try more of their matchas. I’d previously reviewed the Matsu matcha, which is like their some what “standard” ceremonial grade matcha. But at $24 for 20g, it would be an expensive latte matcha. So I went back and purchased their Meiko ceremonial-grade matcha and Midori culinary-grade matcha.
I found the Meiko matcha delightful in an unsweetened matcha latte made with local goat’s milk, but found that when I tried to make a non-dairy matcha latte, I still needed the sweetener to cover the odd flavor of the non-dairy milk, so I opted for the less expensive Midori. But, still having some of the Meiko around, and not wanting to waste, I decided to try it straight for a bowl of thin matcha. It is, after all, still a ceremonial-grade matcha.
The matcha is the same intense green color and smooth texture of other Matchaeologist matchas. I do sift it, though I doubt I need to. It whisks up into a beautiful, stable foam in my ceramic matcha bowl. I used two chashaku scoops to about 2 fl. oz. of hot water to make my morning bowl.
The flavor and aroma are markedly different from the Matsu. While Matsu smells of vegetables and the sea, Meiko is subtler, more delicate, and lighter. Meiko still has the smoothness of Matsu, but without the thick mouthfeel. And the flavors are more floral than vegetal. I actually find it an absolutely lovely morning bowl of matcha, and for $14 for 20g, I will absolutely be buying this again.
Stay tuned because I will soon be reviewing the Midori culinary grade matcha, and sharing my recipes for perfect matcha lattes.