First Thoughts on Matcha

Matcha is the taste of salt water, as if you are floating in the middle of the ocean, far from shore, yet safe in a warm water. All around is stillness. Matcha was reported to be used by Samurai before entering battle, and in our heightened, fast paced modern realities, the tea comes into close contact with some of the other things many people employ simply because of the energizing effect. Horrifying, acidic, candy flavored energy drinks symbolized by animal archetypes, who have no clue that their likeness is used to keep up an unusual pace of speed in exercise and work tasks. 

The entire thing I love most about tea, especially the tea shop, is how it makes us slow down for a moment. The energizing effect is only a side effect, but it’s not the purpose. It elevates your mood, but only for you to be in a more positive environment for just appreciating and acknowledging the life within us and around us. It’s a mindfulness tool, and it tastes amazing. 

That kind of subtlety seems to not be present in basic matcha, and at the tea shop it’s paired with another blend to balance it. But it really reminds me of coffee. I had it for the first time at the Allegro Coffee Roasters in Whole Foods off of Gilman in Berkeley, in the late afternoon, because it was mentioned on the blog page, and I wanted to give raw matcha a shot. I’ve had it at another store before, but after some research, I found that that it had 50% sugar added to it. I wanted to try this more raw blend, and as a first time, it was the salt water taste that caught my attention.

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