Thanks in spring with this frothy icy matcha

I spent a lot of time to improve my iced coffee game, including a blind tasting session led the upper methods against each other– (our conclusion: Brew directly through the ice If you drink black or go cold beerOr basically any other style when I add milk.) But slowly – and reluctantly – I came, which seems to be an inevitable conclusion: black ice coffee as I drink, simply not as good as a hot cup.

I know a lot of people read this who wants to say why I'm wrong and how delicious iced coffee. All I can say to them is: I'm glad you still enjoy it and always. I was between you once, but not, and where am I a sad place now, especially in the middle of a terribly hot and humid NYC.

So, where do you leave me? Well, I only drink hot coffee for many days and enjoy it, even when I break a little sweating. I am a cave on some very hot days and get iced coffee and I enjoy it less, but at least it's cold. But during the recent Japanese trip (my trip and accommodation was paid by the Tokyo Convention and Visitors Bureau), I found a third opportunity in the icy matchaJapanese green tea that becomes a talcum -like port.

The icy matcha that won me was in one place of Tokyo Tsuruya yoshinobuA famous candy where the sweetened bean paste is transformed into incredibly beautiful edible flowers. The tea came in a bowl, with big ice cubes, in the middle, and rich and frothy, even if it was made only with matcha and water. Matcha had an unmistakable scent in the fresh green grass and melon, which is not like coffee, but behind it all gave the backbone of bitterness that made me think: Yes, every day I could definitely drink this instead of iced coffee, and I would like to.

Returning at home, the only question was how to mix it up to re-create it from the foamy tsuruya. Well, in fact, the first question was which matcha was bought, but I avoid this because it is a disturbing maze of classes and quality levels that obviously do not always meet. At the climax, the matcha can be quite expensive for such occasional alcohol consumption, so I suggest you examine which affordable opportunity to find in the area and choose such a favorite.

To test the mixing methods, I placed two teaspoons of matcha rates per water per water and then tried to hesitate with three methods: a conventional bamboo -matcha whisk, a submerged blender and a powerful tremor in a sealed container.

The whisk

Whisk was by far the hardest to produce good foam. Obviously, I'm not an expert in one of the use, so my technique can be largely wrong. But I suspect that the ratio of matcha and water, which is relatively light for tea and therefore thin (a more refreshing, less intense beer), meant that manual symptom was not strong enough to incorporate a sufficient number of small air bubbles.

The submerged blender

The immersed blender did a better job, but meant that it had gone out (and had to be cleaned) the blender and tended to splash due to low fluid levels. He created a foam that initially seemed impressive, but then collapsed quickly and revealed the green sea below.

Shaking

The final method of manual trembling, far from the simplest and best. After about 15 seconds of trembling, the tea was incredibly frothy and the foam lasted for the longest time. In fact, you can see how much aeration you take in the picture above.

Which method produces the finest MATCHA?

The final question was one of the taste: is the better-flavored icy matcha of these methods than the others? As I made three side samples for tasting, behold, here's The previous serious Eats editor and mega tea expert Max Falkowitz He went through the door to say hello. “Max!” I screamed at the office. “I need you!”

So we stood and sipped the teas together, knowing which one it was and max not. Neither of us could detect the taste differences from one pattern to the other, and since it was the most beautiful foam, Max chose the shook iced tea as his favorite. When I told him the method I used, he told me he was doing a icy matcha at home. (Mental Note: Just ask Max next time.)

So, for the best icy matcha, just shake it. And leave the coffee for another, preferably colder day.

August 2016

Cooking method
(Keep on the screen awake)

• 2 teaspoon (6 g) Japanese matcha green tea (See the comment)

• 8 ounce (235 ml) colds water

1. Combine the Matcha and water in a cocktail shaker or a plastic container, close it tightly, then approx. Shake it for 15 seconds. Pour into a bowl or large mug of ice and serve.

Note

Japanese matcha tea is a talca -like dust from finely ground green tea leaves; It arrives at a number of degrees and quality levels, the prices are the same. Choose the most affordable one to find that you like this casual drinking application. 8 ounces of 2 teaspoons per water was arranged for matcha rates, but depending on your taste, calmly adjust the stronger or lighter results. (Remember that the less you use the tea, the harder it will be to form a stable foam.)