Comment on Does matcha tea need to be combined with milk or can I use water?

• yurgenst@lemmy.world ⁨10⁩ ⁨months⁩ ago

  You don’t remove the powder, it’s like instant coffee you just mix it with liquid until it’s totally incorporated and you can drink. You can make it cold or hot, whatever you’re feeling.

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  • chrischryse@lemmy.world ⁨10⁩ ⁨months⁩ ago

    I don’t drink instant but I thought it was dissolvable TIL it is not. But I’ll try it with a mason jar thanks

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• KRAW@linux.community ⁨10⁩ ⁨months⁩ ago

  Oh you can drink the powder? You don’t need to remove it?

  Nope. Matcha is meant to be ground fine enough such that it suspends in your liquid and is drinkable without filtering.

  Is there a tea like matcha that would be good to cold brew?

  Sencha or any other green tea can be cold brewed. I’ve never done it myself, but pretty sure you just throw tea in some water and let it sit for a while. I’ve never done it myself, so just look up “cold brew green tea.” Granted, this will only be like matcha in flavor and not in mouthfeel. Furthermore, if you plan on adding milk, this is probably not the best route to take since green tea is generally much weaker than matcha, so adding milk eliminates any semblance of flavor from the tea.

  It’s that simple

  Yep

  By immediately you don’t mean in one go right? Like I can drink it in like 2 hours right?

  The matcha will settle out if you let it sit. However, you can just shake it up again and then drink it after letting it sit.

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  • 211@sopuli.xyz ⁨10⁩ ⁨months⁩ ago

    Is there a tea like matcha that would be good to cold brew?

    Sencha or any other green tea can be cold brewed.

    I’d add to this that if you want cold brew green tea that tastes anything like matcha, stick to Japanese greens. Just general “green tea” is IME usually more Chinese in style and a different (though also delicious) beast altogether. Sencha is the quintessential Japanese green tea and most easily available, and IMHO makes a very nice cold brew in summer.

    Actually cold brewing might also be a good experiment for any possibly remaining mid-grade matcha you may have, since the method tends to reduce astringency and bitterness; just use it like a normal tea (larger amount) and don’t stir towards the end, let the tea powder “gunk” settle at the bottom. I have not tried this.

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