O-My, I Love O-5Tea
A month ago I was invited to speak at the naturopathic medical school in Vancouver, BC about my some of my favorite topic, mind-body medicine & the healing power of the breath. As is typical before any travel I take, I jumped online and googled "teahouses in the Vancouver area". Since neither close to my hotel nor the school, I was resolved to spend my remaining time in Canada drinking in the beauty that O-Five Tea Bar was, before returning to Seattle, and I am oh so glad I did.
Being mid-day on a Wednesday, and armed with my gift of parking karma, I found a spot directly in front of the storefront. When I got out of my car, however, I became slightly disoriented when I looked up to see a DavidsTea in front of me. Immediately my heart sank, and I feared that O5Tea had been purchased by the larger company or was put out of business since people might mistaken one tea store for the other. However, looking around I breathed a sigh of relief when I realized that O5Tea was still there. I have nothing against DavidsTea. How could I? A day earlier, I found one of their locations a block from my hotel, and grabbed myself a quick matcha latte before heading to teach. I have visited their establishment on several occasions when traveling, when unable to find a teahouse, or when I am on the go and crave a matcha latte. It is never a replacement for my morning matcha meditation ritual, yet it is still enjoyable. And I can appreciate that DavidsTea and other such chain stores are exposing more and more people to the joy of tea. That said, O5Tea is in another league.
First of all, O5Tea is not your typical shop. It is a teahouse which pays attention to every detail. They are Obsessed with the Origin or source of their tea (the O of O5), and they are passionate about and care deeply about the earth from which the tea is grown as well as the people who farm the tea. Believing in harmony and balance, the 5 stands for the elements - Earth, Water, Fire, Wind and the Void.
Due to their respect for balance, harmony and the elements, O5Tea encourages the meditative experience of tea. Walking through the door, the calm energy is palpable. The lighting is cool, the colors and materials (wood) are rich and deep. No cold or sterile feeling with bright fluorescent lights at all. This is where you can sit and savor the entire tea experience, and not just grab a paper cup of tea while on the run.
As a matcha-holic, I felt as if I entered a matcha nirvana. Not only do they have numerous chawans on display, you are able to select the chawan in which you would like your matcha served, which only enhanced the overall experience. Being able to spend time holding, feeling and examining the bowls that called to me initiated the meditative experience. At first making a selection was daunting since each and every bowl was a stunning work of art. Yet quieting myself, I was drawn to a specific few. Each had its own story and I was please to know others would be standing on this spot, repeating this experience of taking time to be present and examine the vessel in which they will drink their tea.
Of course the chawan was not the most important selection in the overall process. I still had to choose my matcha. Fortunately my options were not as numerous. With only four on the menu, I still struggled nonetheless. Thankfully with a recommendation from Jacob who was preparing my matcha, and I settled on two - the organic Kirishima and the Okumidori. Then I sat down at the only table by the window, and patiently waited as my elixirs were prepared.
To my table were delivered two intoxicating bowls of thick, rich and vibrant green matcha. Whenever there is organic matcha to be tasted, I must try it, and the Kirishima did not disappoint. It was smooth and creamy with just a slight bitterness, yet it had a lovely sweet vegetal finish which lingered. I loved it. Then I tried the single cultivar Okumidori which whisked into such a rich broth, with a thick creama, and an intense smoothness without any astringency. The finish lasted quite some time and I could feel myself exhaling fully. Of course I couldn't leave Canada without my own supply. I wish I had stayed longer to try the other two matchas on the menu. Were they half as incredible as these... I can't even imagine!
Of course O5Tea serves more than just matcha. They carries a selection of greens, senchas, oolongs, blacks, pu erhs, and even kombucha. And of course, they know the land on which all the teas were grown, and the farms cared for it. Since I fell in love with the Kirishima matcha, I did decide to purchase a few grams of the Kanyamidori sencha from the same farm as well without even tasting it. Once at home, I made a pot and was intoxicated by its subtle aroma and sweet and earthy refined taste.
I appreciate all that O5Tea has to offer. If you are a tea drinker of any variety, when in Vancouver, you must visit this place. I promise you won't be disappointed. You can also order online which I plan to do soon as my supply is dwindling.
What I love about high quality matcha is not just the unique, incredible, and layered flavor profile, but also the way I feel mentally, emotionally and physically after a few sips. As the Zen monks, samurai and shogun have all recognized, matcha brings clarity to the mind-body. The entire process, from selecting the chawan, to drinking the matcha was an act of mindful attention. The matchas from O5 were incredible, and I with each sip I could feel my entire mind-body respond, as if exhaling completely and fully, releasing any tension and tightness. My mind clears and I am focused. This is not to say such clarity is absent the rest of the day; it is just enhanced.
An important point about daily meditation practice, which includes my matcha ritual, is that it trains and re-wires the mind-body to respond in a particular way. If you want to cultivate peace of mind, mindful presence or even compassion, you must practice. As I sit here writing this, all my years of practice enable me to recall that sensation of release, even without tea, allowing me to settle a bit more.
One breath practice I often use to further that release of tension is to imagine the breath like a healing wave, traveling throughout my mind-body to the places that require attention. I envision my tension (physical, mental or emotional) as the seashore riddled with footprints, seaweed or small shells. This healing breath washes over those places of tension, wipes them clean, then carries any debris out to the vast eternal ocean and transforms it to peace. Thus with each inhale, I invite in healing and peace, and with each exhale, my mind-body softens and soothes.
Walking into O5Tea was like breathing in the healing wave. My mind-body calmed, I settled, and I enjoyed the experience. The next time you sit down with your bowl of matcha or cup of tea, my you find peace and tranquility in the moment.
Taking off with Matcha Flights from Breakaway Matcha
In my quest to try various brands, I was ecstatic that Breakaway Matcha offers matcha “flights” - a long, narrow box containing 4 different varieties of their matchas. Eager to experiment and taste, I ordered 2 flights, allowing me to sample 8 different varieties.
On his website and in interviews, founder Eric Gower says he created Breakaway after being unable, back in 2010, to find high quality matcha in the States, and I am glad he did.
How to best start my tasting experience? I almost sat down and tried all 8 blends when they landed on my doorstep, but I thought that might not be the best thing for my nervous system, so I settled to try two per day. Breakaway offers what they call Hyperpremium Blends supplied from various growers in Japan who are passionate about their matcha. The blends are either numbered (94, 95, 97 98. 99. and 100) or have names. Wanting to test the veracity of their website’s claim that the matcha becomes sweeter with a longer and more umami finish as the numbers increase, I purchased the top 4 numbered blends to compare (97, 98, 99, & 100). Selecting the second flight was a bit more daunting as I wanted to try them all. However, I knew I wanted to try their Hyperpremium Oganic Blend, so that left me with three other choices. Once I realized that I can always order another flight, I settled upon the blends called Rikyu, Hikari, and SE Blends.
Gower likens his matchas to purchasing top of the line wine from award winning vineyards whose premier bottles might sell for hundreds of dollars. While those same wineries may also produce more affordable blends for those who will spend no more than $20 to share with friends a meal, nothing can compare to those of higher quality. After tasting all of the blends in my flights, I agree. These are not your run of the mill, every day, grocery store, pseudo-ceremonial matcha blends, but something special.
I decided to breakaway from my traditional way of making matcha and follow Gower's suggestions - namely, using an electric whisk. I purchased one several months ago and have never been too fond of it. I now believe this has to do with the fact that I use my larger chawan (matcha bowls). Breakaway recommends (and sells) matcha tumblers, which are exquisitely stunning (and I am trying to hold back from purchasing all of them). Gower favors koicha, or thicker matcha, for consuming these blends, which I prefer. I believe the flavor is amplified and the experience is heightened. Making koicha with an electric whisk in my typical wide chawans is not very functional, so for these tasting experiences, I found a narrower bowl, and I lo and behold, the electric whisk worked. For each blend, I used about 1 - 2 grams of matcha for about 1 - 1.5 ounces of water.
Overall, these matchas are all visually enticing. As described on the website, they were all a bright, “hallucinogenic” green. Seeing that shock of bright color starts me salivating, knowing I am in for a quality experience. Nothing is more disappointing than opening a package of matcha to find a dull, flat green or yellowish-brown powder. Such blends never have anything but a pronounced bitter, astringent taste. Using my electric whisk created a nice, rich, thick creama for all of them. I experimented with different vessels and now believe that with an electric whisk, the width makes the difference: the wider the vessel, the more froth and foam with larger bubbles; the narrower the vessel, the more foamlike with sparser bubbles.
I enjoyed the lack of even the slightest astringency with any of the numbered blends, but notice a trace of it with the Hyperpremium Organic, yet I found it delicious. Each had a slight variations in umami, where it hit my tongue, intensity or amount of time of the finish. The mid-notes varied for each,and the sweetness, present in all, was in different levels of intensity. Still, all were excellent.
Choosing a favorite is challenging. Overall, what stands out to me regarding all the blends I sampled was how utterly smooth and creamy they were. Their aromas were light and not overpowering at all. Unfortunately, price point is a factor in matcha selection. Many of the blends are far more expensive than most higher quality matchas on the market. Since taste preference is a subjective and personal matter, cost does not always equate with quality or taste. However, of the numbered blends, I would select #100 ($109 per 30 grams) hands down due to its delightful creamy smoothness and absence of bitterness. The smell was fresh and grassy, with that chlorophyll scent that makes me think of a quiet, unhurried, and lazy summer afternoon. The finish lasted longer, and the umami taste was more in the front of my tongue than the lower numbers. While close in quality, they were less impressive to me only in comparison to Blend 100. I have yet to try Blends 95 ($59), 94 ($49) or 93 ($39), so I cannot speak to those (perhaps that is my next flight).
As for the other blends, a 30 grams tin range in price from $169 for Hikari to $149 for SE and $129 for Rikyu. My favorite, based on my small sampling was SE for its intense bright color, thickness, and creamy umami taste.
I plan to reserve Blend 100 and SE for special occasions or times I plan on deeper meditation, while the Hyperpremium Organic I will use for daily consumption.
The most affordable of those I tried was the Hyperpremium Organic at $59 for a 30 gram tin. Not as smooth as the others, and with a slight bitterness, I would definitely recommend this since it is still smoother and less astringent than many matchas I have tried that were close in price point. Hyperpremium is a great choice, especially for those who demand organic.
Since I only had the small jar flights, I wasn’t able to experiment with contrasting koichas with ushucha with each blend, however I had just was able to do with a few. Now all my jars are empty, so I am currently grounded for now. Once I order more, and yes, I will be ordering more, I hope to take off again.
History & Health Benefits of Matcha
抹茶 - matcha
Perhaps you are new to the world of matcha, or tea, or you simply are curious and want to ask, Why matcha?
As I have written about before, I have never been a coffee drinker, despite living in the land of Starbucks where coffeehouses are found on every corner. Nor do I consume alcohol. Since starting medical school and discovering Teahouse Kuan Yin, tea is not only my favorite beverage, tea reflects a way of life. You don’t hurry with tea, you sit, you reflect, you converse, you meditate. Matcha takes this to another level.
By many accounts, the Zen Monk, Myoan Eisai/Yosai (栄西 ), commonly known as Eisai (1141 - 1251), the founder of the Rinzai sect of Zen Buddhism, is credited with the origins of matcha, although tea itself had been in Japan for quite some time before this. Born in Japan, Eisai, a Buddhist monk, grew displeased by the practices of his order, so he set off to discover new teachings in China. Upon his return from one such trip in 1191 from the Sung-dynasty in China, he brought home with him the seedlings of a new type of tea plant, Camellia sinensis, which he planted throughout the grounds of his Buddhist temple. Camellia sinensis is in the family of flowering plants called Theaceae. Camellia is the genus, or generic name, in the binomial nomenclature, while sinensis is the specific species of the plant. This can be further broken down into varieties or cultivars. A cultivar is variety of the plant reproduced asexually (cloned) to ensure the qualities and characteristics of the mother plant are maintained and pass along, which is beneficial for mass production. The most common cultivars of Camellia sinensis are sinensis and assamica. Sinensis typically refers to cultivars grown in China, Taiwan and Japan, and is smaller in stature and leaf. Assamica, on the other hand, are the cultivars traditionally found in India, which are studier and larger in size, both in height of plant and size of leaf. As any gardener knows, tending to plants is a meditative act. When Eisai took the tender leaves of his tea plants (of the sinensis cultivar), and rather than steeping them as was tradition, he ground them into a powder and added boiling water, matcha was born. The word itself, matcha, 抹茶, is derived from the words ma, which means powder, and cha, which means tea - hence, powder tea. Eisai shared his new drink with his fellow monks, extolling its healing and meditative properties, and it soon became a staple in the promotion of meditation. In 1211, he wrote his two volume book on the health benefits of tea, entitled Kissa Yojoki (喫茶養生記 ) - How to Stay Healthy by Drinking Tea. According to Eisai, Tea is the elixir of life... Tea the ultimate mental and medical and medical remedy and has the ability to make one’s life more full and complete. In 1214, Eisai presented his book to the shogun warrior, Minmoto no Sanetomo, after hearing how he was suffering from ill effects of nightly consumption of alcohol. Reading about the positive health effects of tea, and how it can reverse the effects of alcohol on the vital organs, improve mental clarity and cognitive function, and prevent fatigue, both the Shogun and Samurai soon adopted tea as part of their customs and ritual.
The matcha of Eisai's time has changed significantly compared with the matcha of today. One of the most vital steps in the matcha process is shading, which began somewhere between the 15th and 16th century as a way to prevent frost damage in the months of February and March, before the tender spouts appear. Originally the shading structures were constructed using reeds and covered with straw, but now various material are used to shade the plants from sunlight. Today, shading occurs once shoots appear, not before. For the highest grade of matcha, the tea plants must be shaded for at around three weeks. When grown in low light, chlorophyll production is stimulated, polyphenol content is reduced (responsible for the bitterness and astringency of tea) and the breakdown of the amino acid L-theanine is interrupted (which creates matcha's mellow taste), although these were not the initial reason for shading.
In early to mid-May, the first flush of young leaves are picked by hand. The leaves are first given a “light" or "shallow steam,” known as asumushi (the word mushi in Japanese means to steam) for about 15 - 20 seconds (longer steaming methods are used for other tea preparation, some lasting 90 seconds or longer). After the steaming, the leaves are dried. At this point, the leaves are called aracha, but the process is only half way complete.
Next, the veins and stems are removed from every single leaf, a methodical and labor intensive process done by hand. Dried once more, the remaining leaves are now called tencha. At this point, the tea master often tastes the tencha to ensure quality before proceeding to the final step, which involves grounding the leaves. While machines have been used by some companies to create the powder, the traditional process involves stone grounding at a very low temperature. If the process creates excessive heat, the color and chemical constituents of the tencha will be effected, and quality will be lost. The resulting powder tea, or matcha, is extremely fine, often under 10 microns. The entire process can take up to an hour to ground as little as 30 grams of matcha. Talk about a meditation practice!
These steps outline here are required for ceremonial grade matcha, which should be microfine and vibrant green in color. Numerous grades of matcha exist, yet lesser grades can contain veins and stems, could be ground at higher temperatures or might not be finely ground. These, according to purist, such as myself, are unfit for drinking, as the result leaves a bitter and astringent taste. Since matcha is sensitive to the elements, it is best stored in an airtight container and away from light, heat and air. Thus refrigeration is suggested, provided the container is firmly sealed. Furthermore, matcha is best consumed the year it was picked since it is easily degraded and oxidized by air, light, and heat.
While the health benefits of matcha are numerous, one fact about matcha that resonates with my naturopathic sensibilities is the fact that drinkers of this elixir are consuming the actual leaf. While extracts, tinctures, teas and tisanes all have healing properties and carry the energetics of the plants, I find something truly powerful about ingesting the leaf material itself. Consuming the plant material increases the health benefits. Tea contains several polyphenols, known as flavonoids, which contain antioxidants. One group of flavonoids found in tea are called flavanols, of which epigallocatechin gallate (EGCG) is often the most studied for its antioxidant properties. Of all the various catechins found in the green tea leaves, EGCG (also found in fruits, vegetables and nuts) comprises around 60% of them. A recent article in Frontiers in Endocrinology in May 2014, called Effects of Physiological Levels of the Green Tea Extract Epigallocatechin-3-Gallate on Breast Cancer cells, demonstrated that low levels of EGCG, around 1 - 7 μm (microns), was sufficient enough to not only prevented growth of breast cancer cells, it could also lead to cancer cell apoptosis (cell death). However, healthy cells were unaffected. Green tea has 2 - 3 times more EGCG and antioxidants than black tea, and matcha is significantly higher than green tea. While some people tout how matcha contains 137 times more epigallocatechin than green tea, this may erroneously be based on a 2003 study, Determination of catechins in matcha green tea by micellar electrokinetic chromatography, which compared the EGCG levels found in matcha powder with that of China Green Tip teabags from the Tazo® Company. The researchers found that Tazo® China Green Tips tea contained only 0.42 mg of EGCG / 1 gram, while matcha powder contained a whopping 57.4 mg of EGCG / 1 g of matcha. Thus matcha contained 137 times more EGCG. However, compared to other quality green teas studied matcha contained only 3 times more EGCG. Nevertheless, matcha is high in antioxidants.
L-theanine is a naturally occurring amino acid found only in tea, some forms of fungi (the mushroom Boletus badius), and one of three holly trees, Guayusa, that contain caffeine and sometimes used to make tisane. As mentioned above, the L-theanine level increases when the tea plant is grown in shaded conditions, and is responsible for the sweet, grassy, vegetal flavor, also known as umami. Unlike other forms of green tea, the L-theanine content of matcha remains very high, up to five times higher than regular sencha (20 mg compared to 4 mg). L-theanine impacts the nervous system by stimulating GABA levels, which down regulates the sympathetic, or fight or flight, system. L-theanine has also been show to increase serotonin and dopamine levels, which elevate mood and the sense of wellbeing. Since L-theanine can lead to an increase in alpha brain waves, matcha drinkers benefit from an increase in focus and concentration. Furthermore, matcha has been praised for its ability to reduce blood pressure, however, this may have more to do with the caffeine and L-theanine combination which is said to burn fat and increase immune functioning. Regardless, in some studies, drinkers of matcha have been shown to have a reduction in hypertension. Finally, matcha drinkers often do not experience the same caffeine crashes seen with coffee or other types of tea. This is due, once again, to L-theanine content. Keeping all of this in mind, no wonder Eisai suggested monks drink matcha before sitting for hours in focused silent meditation.
But when it comes right down to it, the ultimate reason I love matcha is for the experience of it. From preparing the matcha (something I will cover in another post) to savoring that intense sweet, umami flavor to the after effects of clarity of mind, matcha is a meditation in patience and presence.
Want to join me for a bowl?
Striking matcha "(pink)gold" in San Diego - Holy Matcha!
One of the major downsides of traveling for me is not having access to good quality tea, let alone matcha. Never knowing what the “tea scene” will be at any given destination, I make certain to carry an ample supply of premium Japanese sencha and a strainer with me at all times. After all, how can one survive on a diet of teabag tea, right? That said, one of the most enjoyable parts of travel for me is the discovery of new teahouses. I love to see the myriad of ways people present and serve tea, the physical design and layout of the space, the beautiful teaware, and the array of menu of options and ways to infuse tea in food. To brace myself from disappointment, I never expect to find establishments that serve matcha, and remain ecstatic if I can simply find a place that carries quality loose leaf tea. Why put myself through such distress?
Ceremonial matcha in pink chawan
That all changed last week when I traveled to San Diego for a behavioral medicine conference where I presented (twice - once about naturopathic medicine and the other on determining the appropriate mind-body medicine approach that works best for the individual - the meditation portion of this blog). In preparation, I did my research and read about the newly opened store focused not on loose leaf tea, but…yes…MATCHA!!! I couldn’t wait to try it out. And try it out I did. Luckily, my colleague, Cyndi, a current resident of San Diego with whom I presented willingly indulged my obsession and drove us to the North Park neighborhood to Holy Matcha, and as we parked and faced the storefront, we were greeted by a splash of bright pink. Happily, I am a fan of millennial pink (yes, that is a thing. My friend shared this NewYorkTimes article about it), since you cannot escape the color. From the wall tiles, to the matcha bowls, to the plates, to the menus, to the roses on the table - all is pink. Against a contrast of vibrant floral wall paper, I get a very South Beach/Art Deco vibe. And yes, I love the pink chawan (although I forgot to purchase one when there). The deep rich green of the matcha filling the pink bowl takes me back to one of my favorite preppie color schemes of the 80s.
The matcha counter where the magic happens
Matcha donuts - they were all gone a day later!
We wanted to sample everything on the menu, and of the course of two visits, we did. I started at the top - their highest quality ceremonial matcha, whisked to a full bodied froth and presented in one of those bright pink chawan. While I tend to be personally a bit heavier handed with my matcha scoops, this was delicious - the right flavor combination, not bitter, with a lovely umami. Within the next couple of hours, we consumes matcha lattes with almond milk, gluten free matcha donuts (not very paleo of me, but I had to!), matcha chia seed pudding with coconut milk, almond milk yogurt with berries and matcha, and finally a special of the week - matcha flavored horchata. All gluten and dairy free, and all amazing. I would have liked more of a pronounced matcha flavor in the yogurt, but still it was delicious. Returning the next day we tried their premium grade matcha (less expensive price point than the ceremonial, and yet equally lovely), followed by their matcha lemonade. This was the only item with which I was less than thrilled. The flavors were a bit off to me, and I found myself comparing it to some very lovely matcha lemonade I had here in Seattle at Remedy Tea. However, I loved everything else, particularly appreciative of being able to find a place that serves quality matcha in a chawan whisked by hand with a real bamboo chasen. Heaven! Atop several of the food items, you would find powdered matcha words, such as Holy or Matcha!, which were poured through a stencil. I love this finishing touch (probably because I got to consume some straight matcha powder off my plate or mix it in with my yogurt).
Matcha lemonade, premium matcha, and matcha lemonade
Gluten free- dairy free matcha donut - paleo and keto diets be damned!
The first day we showed up around a 3 PM on a Thursday afternoon and the entire space was packed with groups of people. This was not a place at this time of single customers sitting alone working or consuming matcha. I couldn’t get a sense of how many were locals or visitors, who, like myself, read about this interesting new place. I also wonder how many were there specifically for matcha. Most were on their phones, taking selfies or snapping images of the matcha, food, wallpaper or neon sign. I began to worry that this might be seen as the new hip destination spot from which to add posts to your Instagram account, overlooking the quality of the matcha and food. During our first visit, one particular group of 4 young women all sitting around the same table didn’t speak or look at one another for more than 15 - 20 minutes (yes I was observing this phenomenon), all with their faces glued to the screens. Of course they were not the only group displaying this behavior. The next day we returned around the same time and it was a bit more mellow, yet almost every seat was taken. Now before you call me a hypocrite, let me state my case: I was there truly for the matcha, and to share my love of matcha with my friend (and the world). The entire visit was an experience. With each photo taken, Cyndi and I would review them, discuss them and hence, engage with one another. After the moment of picture gathering had past, we put our phones away to direct our attention to the matcha, food and one another.
Another added bonus was talking with owner and founder, Geraldine Ridaura. She was eager to share her inspiration for Holy Matcha, and her ideas about various items on the menu. She is sweet and helpful, but we may have actually bonded over our photos of our furry babies - our cats! Equally helpful, making us feel so welcomed and at home was Taylor. Despite running around, whisking up bowls of precious elixir, and severing all the customers, she made a point to repeatedly check in with us and solicit our opinions about each items we were tasting. Cyndi and I offered to be sample tasters for any new items they are considering adding to their menu (strong suggestion #1 - keep the matcha horchata). I’m available, and it would give me incentive to return to San Diego with more regularity!
Thank you Holy Matcha for being my matcha haven in a southern Californian tea desert, and exposing more people to one of my loves - matcha. I appreciate the gluten and dairy free offerings to round out the experience. I will be back, if not just to purchase a pink chawan!
Kale Matcha? Great for Smoothies perhaps.
Flavored teas or matchas never made sense to me. I hope people learn about and then boycott, all those packaged "foods" with label that read "natural flavors" for these are anything but natural, created in a lab somewhere to confuse your senses into thinking your are consuming something you are not, and eventually craving more. And what about all the added sugars in everything?! Sugar further desensitize your taste buds, and you lose your ability to taste all the full flavors in whole food. When it comes to tea and matcha, why distort the amazingly rich flavor profiles that exist?
The other day, I happened upon a DAVIDsTEA shop, curious about their new matcha maker travel tea tumbler. The salesperson started to show me all their various matchas, most of which contain natural flavors or sugars, so I kindly turned them down. Then she showed me their kale matcha, and I was stunned and curious. The only two ingredients are matcha and kale powder. Since matcha already has a strong vegetal taste, as does kale, I wondered what the combination would be like. Before I knew it I was walking out of the store with 1/2 an ounce of this new formula (and without a matcha tumbler, however). What was I thinking?
Any purists may surely laugh at my susceptibility to marketing. First, the kale powder throws off the texture if making either a usucha or koicha. This matcha does not blend well, not frothing very well, and leaving particles of powder at the bottom of the bowl. Furthermore, the taste profile is just wrong...that is, for a bowl of matcha.
Then I realized, this could be a great product for those of us who want to add the matcha flavor to our foods, but do not want many other ingredients in the list. While I haven't made smoothies lately, this would be perfect in my morning vegetable Vitamix concoction. So if you have any amazing recipes where you add matcha to your whole foods cooking, please share them with me. I would love to test them out.
Encha Matcha & Gratitude for Gaia
In my quest to try as many different matchas as possible, I visited the encha organic matcha website on the recommendation of a new Instagram friend, the tea blogger/teaaholic, Lu Ann Pannunzio of The Tea Cup of Life. Immediately, I fell in love with the story of Encha, and Li Gong, the founder. Li writes about his radical departure from his comfortable Silicon Valley job after tasting quality matcha in Uji, Japan. Instantly, he knew he had to change career paths, and found this company to share his passion and commitment for high-quality, non-GMO, organic, yet affordable matcha with the world. And we all can thank him for that.
Before I knew it, I ordered both the ceremonial and latte grades, as well as two chawans (matcha bowls) and an electric whisk (when I commit, I commit! Matcha and tea sellers, please don't take advantage of me!). After years of holding steadfast to my purist values, I was swayed by several videos claiming the benefits of the thickness, frothiness and flavor achieved from an electric whisk, so I had to compare it to my bamboo chasen.
My new black chawan with ceremonial grade matcha from encha organic matcha
Saving the latte grade for another time, I eagerly opened the resealable bag of ceremonial matcha. I made both a usacha and koicha (I prefer the intensity of flavors you get from koicha, but realize this is not for everyone). I first made the usacha. Using my bamboo chashaku, I scooped out two heaping spoonfuls into my new black chawan. The hue was a vibrant light green with a slight grassy aroma. Gently pouring in about 5 oz. of water (I prefer to use 170°F), I took hold of my new electric device and turned it on. Not knowing what I was doing, I moved it back and forth in the traditional "W" motion, causing the liquid to slosh and splash over the sides. Adjusting my movements to a simple back and forth "I" motion prevented any further loss of my precious elixir. To my surprise, the whisk created an incredibly thick froth. However, my novice technique yielded a few clumps at the bottom of the bowl. Fortunately, subsequent attempts proved less problematic, and all the matcha was thoroughly and easily mixed.
My first use of an electric whisk - trying the "w" motion - not a great idea!
My usacha preparation from encha organic matcha
The taste is bright from the moment it lands on the tongue, slightly sweet and creamy with an umami flavor that remains on my tongue for several seconds, but was not overpowering at all. The koicha was even better - thick and creamy, slightly vegetal and ever so intoxicating. With my bamboo chasen it mixed easily and thoroughly. Truth be told, I made several bowls to taste and re-taste encha ceremonial matcha.
The next morning, I opened the latte grade and made a thick, creamy, and delicious almond milk latte. I very rarely use any of my ceremonial grade matchas to make a latte - in my mind that is a waste, since matcha-time is sacred and meditative, and lattes seem more mundane. However, now that I have tasted a home made latte made with an excellent quality matcha, I might be changing my tune. I find my salivating thinking of it right now.
As a naturopathic physician, I am concerned about the health of the Earth and all its inhabitants. I try to ensure that the matchas I sample, taste and drink on a daily basis are organic and free from pesticides and synthetic fertilizers. I am so grateful to all the of the tea farmers and distributors whom I see as the Earth's stewards, dedicated to growing sustainable and organic tea. Thank you.
As I sat down on my meditation cushion, I thoughts about Li's story, and how a sip of matcha changed the course and direction of his life. I offered gratitude to Mother Earth, to Gaia. I walk about you daily, partaking in all your riches. You give and give, and often I fail to honor and appreciate your gifts - like the gift of tea.
Exhaling, I allow myself to settle. The cushion is supporting me, while the floor holds up the cushion, as the foundation supports the floor, yet ultimately it is the Earth holding and supporting us all. Thank you for supporting us all, even when we overlook, ignore and disrespect you. Thank you, organic tea farmers, who are supporting the Earth and all of us in our path to health and wellbeing.
The Matchaeologist Has Me Counting my Breath
My first Matchaeologist Set with their Matsu variety of matcha
Before I conceived of this blog, I went on an ordering spree and purchased matcha from everywhere. Reading the reviews of fellow tea fanatics, I was drawn to the aesthetics of the Matchaeologist. The muted tones of the website, the simplicity of the chasen (bamboo whisk), the beautiful of the chawan (matcha bowl), the sleek and fragile nature of the glass chashaku (scoop), and the packaging all took my breath away. Little did I know that their matcha would steal my heart and taste buds!
I had purchased my matcha set that contained the Matsu variety several months ago, but that quickly disappeared with daily (or twice daily) consumption. The small glass, hand-blown chawan accompanying this set is a perfect size for a single serving. Personally, I vacillate between preferring koicha (a thick froths concentrated shot of matcha) and ushacha (the traditional thinner form made with more water making a top layer of froth). This chawan is perfect for both. It is easy to hold, the double walls prevent quick heat loss, and the rim allows for all the matcha to make it to your mouth, unlike the lips of some bowls and tea cups. Since the mouth of this chawan is smaller, the chasen (whisk) needs to be smaller, too, and I love their whisk (which I find myself using frequently regardless of the chawan I use). The glass chashaku is beautiful and sleek, yet fragile. I broke the first one quite soon after my initial purchase. With my recent order, I purchased 2 more. However, within a day of its arrival, I dropped one on the counter and shattered it to pieces. Although I still love it, I have gone back to using my bamboo one for safety sake!
I was so excited to compare all three ceremonial varieties - and Matchaeologist, you may have become my favorite distributor yet! This week I posted pictures with a short review of about each on my Instagram account. Yet for this post, I am tasting each of them again (one after another - luckily it is still early in the day), and my opinions have shifted a bit as I am tasting koichas of each. However, overall theme - PURE LOVE!!!
Three Ceremonial - Grade Matchas from the Matchaeologist
First of all, all three of these matchas have a deep emerald rich green that is stunning to behold. You do not need to sift these matchas since they do not seem to clump even with the smallest amount of water. And the smell - while all are different, my mouth starts salivating from the whiff of the grassy, vegetal aroma.
Let's start with the Meiko. The website describes on their website as brewing as a "deeply rich emerald green cordial with robust body, sweet-savoury undertones and a bouquet of floral notes and delicate tannins." The color is a stunningly gorgeous emerald green. Meiko has a sweet ooika fragrance (an aroma found in shade-grown green tea), which is grassy and vegetal. But the taste! Ahhhhh. It is full, rich and savory, with only a slight note of tannins to my palate and not at all bitter and left that exciting light sensation on my tongue. Yum!
Their website calls this next matcha the jewel in their crown, their creme de la creme of matcha, Misaki. Again the intensity of the color is bold and striking. I found this matcha the lightest and sweetest of the trio, and I definitely prefer Miaski as a koicha (what I am sipping right now). I found no bitter notes nor unpleasant aftertaste at all. My nose detected less aroma for both the matcha or koicha of Misaki than the other two, but that is not to detract from its amazing taste.
Even though Misaki may be their jewel, my favorite might be Matsu. When I opened the package, again it was richly green, but I noticed the aroma was less intense, less vegetal and grassy, so I thought the taste would not be as complex. But I was wrong. I find it the richest and most full-bodied of them all, with the wonderful umami (savory - sweet) undertones. It whisked easily and the flavor remains after each sip.
In all honesty, each of these matchas are exceptional. After each bowl, I feel clear, alert and calm, without any jitteriness or hyperactivity. With clarity of the mind, I can meditate and focus with ease.
Since I am comparing three different teas, my mind is drawn to breath counting meditation. The goal of breath counting is to cultivate skill at attention, focus and concentration. When we concentrate on a singular object, like counting the number of breaths we take, we are able to briefly disrupt any unwanted and intrusive thoughts, and bring the mind back to the moment.
Allow the body to settle into a gentle, easy posture, preferably seated, in which you can rest for several minutes. Begin by observing the air as it comes in and out of your body, filling your lungs, and leaving your lungs. Notice what happens, what you experience, without expectation. Observe the natural movements of the body as you breathe. Observe any impulse to change or manipulate your breath in anyway. Observe this, then practice simply allowing the breath to come in and out at its own pace, rate and rhythm.
For the remainder of the practice, count every inhalation and every exhalation in this manner: 1 in, 2 out, 3 in, 4 out, and so on until you get to 9 in, 10 out. Once you reach 10, simply start over again at 1 in, 2 out.
But here is the catch, every time you find that your mind wanders, start the entire cycle over again. For instance, you might find you experience something like this: 1 in, 2 out, 3 in..oh, I forgot to get something at the grocery store..1 in, 2 out, 3 in…oh, the dry cleaning is…. 1 in, 2 out, 3 in, 4 out, 5 in..did I pay that bill yesterday?… 1 in, 2 out…
Whenever you notice you got lost along the way, start over. Sometimes people loose track of counting and forgot to begin again once they reach 10. If this happens for you, smile inwardly and start again at 1. Bring your mind back to the breath and back to the count.
Mentally try to become the count. When you are counting “one” imagine every part of your being is saying “one” and nothing else. When you say, “two” – everything about you is saying two and nothing else – as if your whole mind-body is saying “two”. Every time a thought comes breaks free and takes up residence in your mind, notice it, acknowledge it, then gently bring your mind back to the breath and the count. If an urge to move arises, notice that, and keep counting. If you feel an itch or urge to blow your notice – watch those sensations. See what happens if you don’t follow every impulse you have. If it is a strain not to move, then do so mindfully. And in the next moment, bring your attention back to counting your breath – 1 in, 2 out…
The goal is not to make it to 10, the goal is to notice when the mind wanders and bring it gently back to the present and back to 1. If you notice that you never make it to 10, then you succeeded in being mindful. Be gentle with yourself and see what happens. ☺
Samovar Tea & Chai Providing Green Ecstasy Tea & Loving Others
How joyous to receive belated birthday wishes. I get to celebrate all over again. Yet more importantly, I am reminded of the deep, powerful, healing connections I share with others. My heart breaks that many people tell me of their profound sense of isolation and loneliness. I consider myself exceptionally fortunate, for I feel safe in the knowledge that I can rely on my support group. Yet, I need to remember that relationships require tending, just like plants, infants, and...tea. Leave the tea unattended, and the cup can be ruined. You need to understand your tea, what it requires. Does it thrive in boiling water? Would it prefer a quick cold rinse first? Does it like to be steeped for several minutes or for several rounds? You must listen to the tea lest it become bitter and unpalatable.
My good friend, Christy surprised me with a some Green Ecstasy tea by Samovar Tea & Chai. I recently discovered their San Francisco store front a few months ago during a trip to the Bay Area. Wandering around Japantown, I decided I need to visit as many tea houses serving matcha, in any form, as I could within 2 hours, and Samovar was one of them..
Samovar Tea & Chai in San Francisco
Unlike a typical genmaicha matcha, this is an organic green tea from Kagoshima, Japan infused with matcha. The tea is a beautiful vibrant green. The packaging instructs you to cover the leaves with cold water for a minute before steeping with boiling water for 2 minutes, however, I found cooler temperatures, like 170°, made it less bitter, even with the cold bath. I can see readily see this tea becoming one of my mid-afternoon tea meditations, perfect for these current cold, gray Seattle wintry days.
Green Ecstasy by Samovar Teas & Chai
Green Ecstasy is so GREEN!!!
As I sat down with this tea, the second part of Christy's gift, a book by one of our favorite artists, Brain Andreas, Bring Your Life Back to Life. A Guide to Effortless Joy, and discovered today's mediation:
When you finally
let people love you
exactly the way they do,
it's pretty easy to see
that's all
they've ever been
trying to do
the whole time.
How often are we guilty of saying, "If you really loved me you would _____ (put your dishes in the sink, never ask me that question, know when I need help, ask me about my day...). I have a mantra I share with patient: "Relationships are conditional; love can be unconditional." To assume a partner doesn't love you because they fails to put their dishes in the sink is misguided, and just plain inaccurate. The behavior - leaving dishes on the counter or on the coffee table - has nothing to do with the capacity or willingness to love. While this could become q condition of the relationship, it should never be confused with the motivation or ability to love. When we make love conditional, we are blind to the gifts of love already surrounding us.
I am so grateful for all the amazing people in my life! Thank you for loving me the way you do.
Marcus Aurelius and Metta Meditation & Matcha from American Tearoom
My friends and family know me so well - the way to my heart is through my senses. For Chanukah, I received a beautiful glass matcha bowl accompanied by a tin of organic matcha from the AMERICAN TEA*ROOM, a company that is new to me, but one I am sure I will be purchasing from soon. While I tend not to be a fan of glass containers for matcha, preferring the feel and the taste that comes from clay bowls, this new vessel has me pleasantly surprised. For one, it is larger than the small glass (often double walled) cups that hold a single serving. As large as many of my other ceremonial matcha bowls, the size and delicate nature of the glass invited a more mindful and gentle handling with both hands. The matcha itself was gorgeously green, and easily whisked into a frothy, bright green foam. On the tongue it was pleasantly bright and smooth, without much bitterness.
With all that is going on in the world, here and abroad, students and patients keep asking me, "How can you find any peace right now? How do you not react with anger and hatred?" Of course, this is a tad presumptuous. During the past few months, especially during the second week of this past November, I struggled with my Metta meditation practice. Daily I would remind myself how every living being has the exact same fundamental longings and desires - to be safe, to be happy, to be healthy and to live in ease. Each of us reach for that goal in differing ways. For some, a wall will keep them safe, while others view that as a recipe for further separation and suffering.
While sipping my new matcha, I was reintroduced to the cherished wisdom of Marcus Aurelius, and was shocked to read how timely his words remain. Thank you Brain Pickings for the reminder.
When you wake up in the morning, tell yourself: The people I deal with today will be meddling, ungrateful, arrogant, dishonest, jealous, and surly. They are like this because they can't tell good from evil. But I have seen the beauty of good, and the ugliness of evil, and have recognized that the wrongdoer has a nature related to my own - not the same blood or birth, but the same mind, and possessing a share of the divine. And so none of them can hurt me. No one can implicate me in ugliness. Nor can I feel angry at my relative, or hate him. We were born to work together like feet, hands, and eyes, like the two rows of teeth, upper and lower. To obstruct each other is unnatural. To feel anger at someone, to turn your back on him: these are obstructions.
Today, I recite my meditation: May we all be happy, may we all be healthy, may we all be free from danger, may we all live in ease.
Remedy Teas
Is it Fall in Seattle already? On this cool, 55°F crisp morning, with the sun ducking in and out from behind the clouds, I feel nostalgic. Is it age or the time of year? I remind myself how this happens to me every year as soon as I detect the daylight hours waning (yes, I start mourning the end of summer in July!).
Years ago, Remedy Tea was my Sunday morning ritual: first, with my good friend, Jason, and then my meeting headquarters with my friend, Stephanie. Living further north now, in a teahouse desert, Lake Forest Park, I forgot what it was like to arrive here early on a Sunday morning, long before the bustling of people seeking brunch. Without agenda for once, I can sit and sip my matcha (I always prefer a ceramic bowl over glass cups since it alters the taste for me) and have space to breathe!
While I do indeed go to teahouses and sit on my laptop doing work, the joy for me is in social engagement - talking to friends about life and what matters most to us. And what can be better than to do so over a cup of tea. In my dream teahouse, I imagine not having wifi. I am sure I would receive numerous complaints, yet the hope is to recapture the idea of the European cafe where people truly see one another and connect. Oh, how I love to dream.