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• #Breakaway matcha free

Keep it in a good container, and keep it cold! It's absolutely key to fostering the tea’s taste, color, umami content, frothability, and health properties. NOT storing your matcha properly won't make it go rancid or anything like that (there's no fat in it to rancify), but it will make it lose its its vibrancy, color, and taste. Always minimize the amount of light and air that comes into contact with your matcha - close the cap when you're done making your matcha, and put it back in the fridge, pronto.

But whatever you're using, be sure it's as air-tight and light-tight as possible. In both cases, matcha is happiest and remains maximally vibrant the longest in UV-proof black-violet glass best. Matcha should either be stored in the freezer, if you plan on not opening it for a while, or in the fridge, once it’s opened. Stale, dead matcha is no fun - drink it when it’s hypergreen and vibrant. It will still be fine after that, especially if it's been refrigerated, but there's really no reason to “save it for a special occasion” - it's never going to get better, so it’s vastly preferable to enjoy it in its optimum state.

#Breakaway matcha free

In the same way that breakaway cooking breaks free from traditional culinary constraints, breakaway matcha aims to. We feel it is a delicious, epicurean, supremely healthy product that should be enjoyed daily, in a casual manner along the lines of how Italians enjoy espresso. Once it is ground, the clock on its shelf life - about a year, possibly longer, under ideal conditions - starts ticking.Īnd that’s for unopened matcha green tea once it’s opened, it really should be used up reasonably quickly, say within a few months, for optimum freshness, color, and taste. The breakaway approach to matcha aims to upend all of that. It doesn’t like heat, it doesn't like air, and it doesn’t like light. This is the mark of a truly excellent matcha.Matcha is very delicate stuff. It should have a long, pleasant finish that lasts a good 30 seconds, if not longer.

It should also have a great deal of umami (a brothy meatiness), which is also an emergent property of the high amino acid content of great matcha. We certainly don’t add sugar or honey or agave or any sweetness to it it should be naturally sweet. We prefer it to taste sweet, which is a result of the complexity of the amino acids in the tea. This one is easy.Īfter you’ve whisked your cup of matcha, does it taste good, or does it make you feel like spitting it out? Does it taste bitter or sweet (our neither)? Inferior matcha tastes unpleasantly bitter (there are those who would say that a good matcha should be pleasantly bitter, but here at Breakaway Matcha we are not among them). If it smells a little stale, a little dusty, a bit like old hay. What does the aroma tell you? Does it smell fresh and inviting and vegetal, almost like freshly blended baby green vegetables? If so, you’ve got some good, sweet matcha. Next: get up close to it, and take a deep, slow inhale through the nose. So color is the biggest immediate factor in assessing the quality of matcha.

Bad matcha will be a dull green some are even army green, others are downright yellowish. Quality matcha should be bright, bright, BRIGHT green. Packaging can be deceptive: always buy from a trusted source! Once the package is open, you have a gigantic clue: color. Flight includes four 4g jars of matcha in a custom designed matte black box with a kimono-stenciled obi. All have strong finishes that leave a sweet and delicious aftertaste in the mouth. Lovely umami, rich, vibrant, emerald colors, little bitterness or astringency. It’s very easy to tell good matcha from bad matcha once the package is open, but it’s impossible to tell just by looking at packaging, either online or in person. An excellent place to wade into the world of hyperpremium matcha.