A whisk and a teapot ask different things of you in the morning. That is where I would start with matcha versus sencha: how do you want to make your tea, and what do you want in the cup?
Matcha is powdered green tea mixed into water. Sencha is leaf tea that you steep, then separate from the drink. Neither needs to win a contest. They suit different kitchens and different tastes.
Matcha and sencha at a glance
| Choice | Matcha | Sencha |
|---|---|---|
| Preparation | Sift and whisk the powder | Steep the leaves, then strain |
| In the cup | Powder remains in the drink | Leaves stay behind |
| Useful tool | A whisk and a roomy bowl | A pot or removable infuser |
| First purchase | Plain matcha in a small pack | A small bag of loose leaves |
Ippodo's tea guide describes matcha as shade-grown tea ground into powder, and sencha as a balance of sweetness, savory flavor and bitterness. Those descriptions are a starting point. The particular tea and how you prepare it still matter.
If you already like matcha lattes
Try plain matcha in a small quantity before buying a large tin. Milk and sweetener change the experience, so liking a cafe latte does not tell you exactly how an unsweetened bowl will taste. Check the ingredients: a sweetened latte mix is a different purchase from pure matcha.
If the texture puts you off, try the steps in the guide to clumpy matcha before deciding you dislike the tea itself.
If you want a familiar cup of leaf tea
Sencha is the more straightforward choice when you already own an infuser. Follow that packet's water quantity and timing. If it comes out harsh, my bitter green tea guide shows which adjustment to try first.
For a first comparison, buy the smallest practical packet of each and prepare them on separate days. Note three things: the taste, the washing up, and whether you looked forward to another cup. That is more useful than choosing whichever name sounds more impressive.
No comments:
Post a Comment