Matcha is not Matcha-ing

I’m strongly considering traveling to Japan for quality matcha. The ceremonial kind. Not the dirty green kind I’m seeing lately.

I’m serious about this, because matcha is my shiznik…or was.

I had my first taste of matcha in China 8 years ago, and discovered the difference between quality matcha and low-quality matcha. The purest, most vibrant of the forest greens, the umami, the balanced taste of grass…is the pinnacle, what marketers refer to as ceremonial matcha. It’s new and fresh. Whereas the lower quality is older, grittier, bitter, and has a dull brown green color.

Two weeks ago, my husband drove me to my favorite matcha place in Chinatown for cheese matcha. I was horrified. Why was the color so god awful? Why was it gritty? Why was the cheese portion reduced by 50 percent from the last time I came (a year ago)?

I thought, “Ok, let me try another place the next time.”

I was even more disappointed. I ordered the matcha float and didn’t have the option of adding ceremonial matcha (level 1-4) anymore. Only the soft serve. I said ok, but what I received strengthened my resolve.

The matcha base was a dirty green here, too. And the float? The palest of the pastel greens.

Please, run my husband his money back! He didn’t spend his hard-earned money on this!

Chile.

Tariffs are shaking down EVERYBODY, but I absolutely refuse to not have the matcha I’m familiar with.

So yeah, I’m boycotting matcha shops.

Those who know…know. This ain’t the matcha we love and adore.

Matcha Baddies UNITE.