Scent: Potent vegetal (spinach), seaweed, and buttery smell. This technique can produce nutrient dense tea. Breakaway gets its name from the concept of moving away from strict tradition and ritual, to a way that is perhaps more simple and true to ones lifestyle.Ībout Blend: This blend is from Uji (Kyoto), Japan and described as “pure umami.” During the last month before harvest it is shaded by plant reeds, which is much more labor intensive than using plastic or cloth shading.
Hes also an author, ghostwriter, editor, cooking instructor, and private. Eric is the founder and chief evangelist at Breakaway Matcha.
#Breakaway matcha free#
In the same way that breakaway cooking breaks free from traditional culinary constraints, breakaway matcha aims to. Enter matcha, with its noted health benefits and high concentrations of the amino acid L-theanine which deftly balances out the bodily discomfort of coffee while giving a prolonged, smooth energy boost. 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. Blend prices vary depending on availability of the yield. The breakaway approach to matcha aims to upend all of that. You can take a quiz on their site to be matched with a matcha blend best suited to your liking. What separates Breakaway Matcha, however, is an added creaminess that will give your iced matcha a fuller, more satisfying taste. Each blend was crafted in collaboration between Eric and the farmers to achieve a particular depth of flavor. Many of these farms have been producing matcha for over 20 generations. At the time of this review, Breakaway offered 17 different grades of matcha, which were all sourced from small, domestic farms in Japan. The company's motto is providing exceptional matcha and education. This is the mark of a truly excellent matcha.About Breakaway: Located in San Anselmo, California, Breakaway Matcha is founded by Eric Gower, a chef and cookbook author who had previously lived in Japan for 16 years. 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. A couple of years ago, I read an article in Serious Eats by Max Falkowitz on mail-ordering teas. 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.
No trace of bitterness (this is rare in the matcha world) for these umami-packed and uniquely potent teas. 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. These four matcha are intense in every way.
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