Misaki by Matchæologist

When I truly began my decent into the world of matcha, this was decades after my obsession with tea began, one of the first companies that caught my attention was the Matchæologist. I was obsessed. On many of my travels around the country and the globe, I would never leave home with out carrying their matcha as my supply. Matchæologist matcha was with me during my morning meditations in South Africa, Denmark, the UK, and France. Despite my intense commitment to them, for some reason, during the pandemic and maybe slightly before, they have fallen of my radar. Updating this website here, I realized I owed my first love a second glance (and taste), and I am so very glad I did.

According to their website, this is one of the highest quality matchas, as they use the leaves only at the top of the plant, which have been shaded and cultivated for over 30 years. The overall word I would use to describe it is delicate. The smell of the prewhisked powder is fresh, light and delicate. The taste is delicate. I prefer koicha and this whisks readily into a thick smooth consistency with very little foam or bubbles. The moment it hits my tongue I am delighted by the delicate, smooth, sweet, creaminess with absolutely no hint of bitterness or astringency whatsoever - this is important to me! The umami finish lingers for several minutes and I feel my entire body and mind settle, allowing me to deepen into meditation. Thank you, Matchæologist. I have missed you.

Company: Matchæologist
Cultivar: Miskai
Grade: Ceremonial
Price: $32
Packaging: 20 g tin
Preparation（薄茶 usucha or 濃茶koicha): Koicha

Look
Color: Rich green powder, the koicha is a strong dark emerald
Foam: No foam or bubbles
Smell (pre whisked and Whisked):
Pre: delicate freshness
Post: delicate

Taste
Flavor: Smooth and creamy, light and delicate, slightly sweet and caramely

Finish / Last: 
Delicate umami but this linger and lingers at the very tip of the tongue

Texture: Buttery