![]() ![]() Artisanal matcha is a very special green tea thatâ s been appreciated and practiced as an art form in Japan for nearly 850 years. We also design and create custom ceramics that are ideally suited for artisanal matcha. ![]() We source and sell the worlds highest-quality matcha (special Japanese green tea). If you like what you've read here and have your own story as a solopreneur that you'd like to share, then email community we'd love to feature your journey on these pages.įeel inspired to start, run or grow your own subscription business? Check out and learn how you can turn "one day" into day one. Breakaway Matcha 71 followers on LinkedIn. Try dropping coffee for a week and replacing it with good matcha - you'll thank me later! Where can people find you and your business? Is there anything else you'd like to share? Learn from Twitter - there are experts everywhere there who LOVE to share.It is very important not to let it consume you - you need maximum rest and restoration to create a great business … make sure you get it! What are the top tips you'd give to anyone looking to start, run and grow a business today? Separating working on the business with the rest of life. What's one of the hardest things that come with being a business owner? What's your biggest accomplishment as a business owner?Īll the emails I get telling me how this matcha has changed their lives. I shared with chef friends, of course, and they wanted in! It was a short step from there to create an educational website and sell directly to consumers everywhere. heaven! When I moved back to San Francisco, I missed them, so I began importing just for myself. Got to know some matcha connoisseurs and eventually met the farmers who grow it …. I lived in Japan for almost 20 years and became devoted to (and quite obsessed with) Japan's highest-quality matcha. We source extreme quality green teas from Kyoto, Japan - these are life-changing matcha! Tell us about yourself What's your business, and who are your customers? ![]() Even just a year ago I would never have imagined that I would enjoy matcha, and certainly not to the degree that I do! Good teas and good technique makes all the difference.Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Eric Gower, founder, and creative director of Breakaway Matcha, located in San Anselmo, CA, USA. I was using “ceremonial grade” blended matcha from a Japanese department store: a gift from a Japanese friend. I had a few bowls about 20 years ago and thought it was beautiful but otherwise unimpressive. Because it’s a powder it can compress significantly in a teaspoon resulting in more tea than you thought. If I didn’t have one, I would skip using a teaspoon and use a gram scale instead. Here is a good video on how to make it at home:Ĭhashaku can be very inexpensive and they do help when measuring how much matcha to use. I personally like a lot of foam for usucha. I’ve had equally good results using expensive handmade Japanese chasen and inexpensive Korean ones. The chasen (whisk) doesn’t have to be expensive. Something a little sweet before drinking matcha seems to tame bitterness and enhance the flavor. I am also sensitive to bitterness (though I like it in some things) and have found that I no longer taste the bitterness I tasted in my first few bowls of high quality matcha, perhaps because of familiarity with matcha but I also wonder if it wasn’t bitterness at all but a powerful, unfamiliar flavor.Īs with a lot of teas, as you go down in price you’re more likely to encounter genuinely bitter teas and other faults. I won’t eat or drink for 10-15 minutes after having matcha just so I can enjoy those flavors. The teas above have various qualities to them, especially in the finish, of lemon drops or lingonberry or dark chocolate. Expertly blended teas are sophisticated yet lack, well, character. The think I like about single cultivar, single estate teas is that you can taste the character of the tea, it’s not so blended that it has become boring. ![]() The Samidori is still exceptional despite being more affordable. I like the Uji-Hikari cultivar quite a bit. The Asahi is expensive but it is like dark chocolate, and it’s thick and so yummy that I splurge. I’ve been impressed with the single cultivar matcha from Thes du Japon. Hi Janice! It sounds like you had a wonderful time breaking in your chawan. ![]()
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