Matcha isn’t one thing. The grade that makes a beautiful bowl of usucha can disappear entirely in ice cream, and the blend that holds up in a latte might be wasted on a whisked bowl at home. This is where we get specific: which matcha for which use, how to test a blend yourself, why matcha loses its colour, and how to store it so it doesn’t. Written for home cooks and café kitchens alike.
Matcha's green comes from chlorophyll, and light, heat and oxygen break it down into duller, brownish compounds. Here's what the research says about how fast it…
Milk fat, protein and sugar each mute matcha in different ways, so a matcha that tastes great in a cup can taste weak in ice cream.…
