Sunday, January 1, 2012
Pink Label Pal Yoh Yame Matcha
Think a lot of traffic gets directed to MattCha's Blog in search of matcha related information. Although you won't see regular posts about matcha, one still consumes many bowls of matcha in both the Japanese and Korean matcha ceremonies on a weekly basis. A 40g tin of matcha is emptied every month or so. One ends up consuming much of the same matcha which has already been featured in posts on this blog. These include offerings from Yame's Pal Yoh, Uji's Marukyu-Koyamaen, and even tins from solid local brand Jagasilk. Thought it would be interesting to revisit a matcha that one has consumed the most over the last few years, Pal Yoh's Pink Label from the Yame region of Japan.
What is amazing about matcha is that it rarely changes very much in taste from year to year. This speaks to the keen skills of Japanese tea master blenders who go about great lengths to ensure a consistent tea experience from batch to batch and from year to year. Originally this Pal Yoh's pink label was featured in a 2008 post. Besides the harvest year, the biggest factor that has changed in the preparation of this tea would be the water used. The following notes are from a 2012/01/01 expiry dated can that one has been drinking up over the last month.
The powder emitted from the freshly opened tin carries very sweet cherry notes and creamy distinct florals which dominate the profile. The smell is tangy and vibrant. This tea is whisked up in ceremony and imbibed.
It offers a solid creamy, rich, sweet start. Deep, creamy, sweet oak wood base turns into a distinct lingering floral taste. Minutes later fruit notes fill the saliva. The woody oak base lays firmly underneath these floral notes. A full not-that-heavy mouthfeel that results is satisfying.
Meditating mindfully, ones body feels light and free from the alerting and clarifying chaqi.