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Totters, a pancake specialty store with a module on cloud-like texture soufflés. The visual of matcha syrup sliding down by the thick spray of Kyoto's Uji Mountain matcha is very cute.

Tama

24,116 subscribers

23,705 görüntüleme • 1 yıl önce •via X (Twitter)

Anya Rossi• Live Now

Private livecam show

11 Yorum

Ayu profil fotoğrafı

Ayu1 yıl önce

Kenapa harus matchaaa

Mobile Scanner profil fotoğrafı

Mobile Scanner1 yıl önce

Scan any documents, convert images into text, PDF files, etc. 👍

Rikyyy profil fotoğrafı

Rikyyy1 yıl önce

waduh enak bener ini sih

Sakit profil fotoğrafı

Sakit1 yıl önce

Pasti enak banget itu

Riri profil fotoğrafı

Riri1 yıl önce

Cokelat lebih enak deh kayanya

Jenong profil fotoğrafı

Jenong1 yıl önce

wihh enak bgt ah

Zeo profil fotoğrafı

Zeo1 yıl önce

Matchanya bisa di ganti coklat kayanya ya

jordan. profil fotoğrafı

jordan.1 yıl önce

Kaga doyan matcha min

CapyBara profil fotoğrafı

CapyBara1 yıl önce

enak bener pancake deh

Fahri Skroepp 👑 profil fotoğrafı

Fahri Skroepp 👑1 yıl önce

Wah enak nih kayaknya

Shadam & Lintang profil fotoğrafı

Shadam & Lintang1 yıl önce

mantep nih rasa matcha

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A fan met Harry last year and made his matcha latte 🍵 “You ordered with no sweetness, no maple syrup and I was like frozen. […] I was freaking the heck out internally and all I could think was why write a lyric about maple syrup in keep driving and then not get maple syrup in your latte.” Recipe: “9oz hot latte with 4oz being matcha koicha and 5oz hot almond milk. vanilla extract and I think ashwaganda. no sea moss. NO MAPLE”

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NI-KI said his mom got him a matcha kit gift from Okayama & that him and his dad really like matcha 🥹🥹 🐣: Matcha is trending these days…As a Japanese person, I’ve actually liked matcha since a long time ago!! 🐣: So I even have a kit at home My mom gave it to me as a gift long before this whole matcha trend started 🐣:I used to drink it alone at home in the mornings. 🐣:Not to sound defensive, but honestly, one of the things I hadn’t told ENGENEs …is that I’ve really loved matcha for a long time.!! 🐣: I even bought a really nice bowl for it a bowl made in Okayama a really good one!! 🐣 I like bitter things, so I enjoy that bitterness in matcha.That’s wh I’ve been drinking it since a long time ag 🐣: In my family, only my dad and I like matcha~~

NI-KI said his mom got him a matcha kit gift from Okayama & that him and his dad really like matcha 🥹🥹 🐣: Matcha is trending these days…As a Japanese person, I’ve actually liked matcha since a long time ago!! 🐣: So I even have a kit at home My mom gave it to me as a gift long before this whole matcha trend started 🐣:I used to drink it alone at home in the mornings. 🐣:Not to sound defensive, but honestly, one of the things I hadn’t told ENGENEs …is that I’ve really loved matcha for a long time.!! 🐣: I even bought a really nice bowl for it a bowl made in Okayama a really good one!! 🐣 I like bitter things, so I enjoy that bitterness in matcha.That’s wh I’ve been drinking it since a long time ag 🐣: In my family, only my dad and I like matcha~~

•・PG・• 🐆 fan account

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The city wears the title "China's matcha capital" for good reason, ranking first nationally and second worldwide in matcha production and sales. That scale is easy to state as a statistic and harder to picture, until you trace the leaf back to the mountain that makes it possible. Mount Fanjing rises more than 2,500 meters above the surrounding tea country, its ancient rock formations emerging from clouds that never quite leave, wrapped in mist and rain for more than 200 days a year, long enough that locals treat a clear day at the summit as luck rather than expectation. It is a UNESCO World Natural Heritage Site, home to plant and animal species found nowhere else on Earth, and the climb to its Red Cloud Golden Summit is demanding by design, steep enough in places to require hands as well as feet. It is a mountain that guards its own secrets. Almost everything grown in its shadow carries that same difficulty, and benefits from it. At the Qizimei Tea Garden in Jiangkou county, plantation head Chen Chunlian tends 220 mu (about 14.67 hectares) of Fuding Dabai, Wuniuzao and Longjing tea, all destined to become tencha, the ground raw material for matcha, with Mount Fanjing visible from the rows themselves. Walk the plantation's lower slopes and the rows of low, dense bushes stretch across the hillside in every direction, broken only by mist rolling down from above, tended by farmers who speak of the mountain with a quiet, matter-of-fact devotion, as though caring for something this rare were simply what one does here. Chen explains that the mountain's high altitude, limited sunlight and near-constant cloud cover raise the amino acid content of the leaves, improving quality well beyond what flatland tea can achieve. Farmers add a further layer of engineering before harvest, covering the plants to block out even more light. Less sunlight means more chlorophyll and more theanine, the compound chemistry behind both matcha's saturated green color and its umami depth. The effect has a name in the trade: "covered aroma." Gu describes the resulting flavor in more familiar terms, bright and fresh, carrying what tea drinkers usually just call "the aroma of seaweed." From there, the leaf still has a distance to travel before it becomes the powder found on shelves abroad. At Gui Tea Group's matcha workshop, production supervisor Li Tingbao oversees the fine processing stage: aroma enhancement, color sorting, grinding and screening, followed by air separation, a step that filters out stems before the refined tea drops into a material bin to await blending. Only after grinding does it finally become matcha in the form most people would recognize. 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Elsewhere in the city, matcha turns up in dumplings, noodles, beer, chapstick, hand lotion and perfume. At this point, matcha in Tongren is less an ingredient than a category of its own. At a local nongjiale, a uniquely Chinese agritainment venue operated by local farmers that doubles as a restaurant and a window into local life, located in Yunshe village of Taiping town in Tongren's Jiangkou county, villager Yang Yanfei's table typically arrives loaded with Larou, the salt-cured smoked pork that anchors Guizhou home cooking, alongside a dish that still catches newcomers off guard: matcha sturgeon, the tea's flavor threaded lightly through the fish rather than layered over it. It is not a novelty so much as evidence of how completely matcha has settled into daily life here, alongside the area's clean air and unspoiled mountains and water, which Yang credits as the real foundation beneath all of it. 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