spot good vs bad matcha. You want to make sure you're always looking for ceremonial grade matcha versus culinary grade matcha. Ceremonial grade has a vibrant green color and lower grade or culinary grade has a duller brown tone to it. That's because matcha is harvested a few times a year but you can only harvest ceremonial grade matcha once a year, the first harvest. The second and third harvest makes lower grade culinary matcha. These harvests lack nutrients and flavor. Since you're getting the plant at its prime with ceremonial grade matcha, the color and flavor is much more rich and pleasant, packed with nutrients, whereas culinary grade is a bit more bitter and you lose the quality of nutrients you're getting.

I'm gonna try ceremonial grade matcha. Ooh, it's smoky. That smells so good. It's sweet, it's fragrant. Ceremonial grade matcha is the highest quality matcha and super expensive. That tastes pretty good. That tastes really good actually. One way to quickly tell a good matcha apart is to see how green it is. This one is obviously super vibrant compared to lower grade culinary versions like, I don't know, Costco. This matcha also came with an electric frother and a frothing cup. Especially for this grade of matcha, you should be using a chasen to whisk your matcha, but let's try this out. Sounds pretty strong. It's not my preferred way of whisking matcha, but let's give it a try. Wow, there's these natural sweet notes coming out. There's no grassiness, seaweedness. This is really good matcha. If you get ceremonial matcha, you should be drinking it by itself. Because really, if you're mixing it with milk, you're not really enjoying the qualities of a good matcha.

Three ways to make matcha. Arguably the best and most traditional way to enjoy ceremonial grade matcha is straight. This premium A1 matcha is super creamy on its own with sweet umami notes. Add half a teaspoon of matcha and about half a cup of warm water. Skid up until it becomes frothy. And that's it for straight matcha. This way you really get the full experience and the great taste. Another great way is iced. Almond milk. I'm going to add that to my ice. And using the straight matcha that I just prepared. Iced. The third way is a latte. So we've got our frothed matcha here. Again I'm using soy milk. You can use whatever kind of milk you like. I'm going to froth it. Once you've got that frothed you're just going to add it to your matcha.

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