Every corner I turn, I hear the words “recession”, “shortage”, and “uncertainty.” Though it’s true that we live in uncertain times, what’s not true is the crazy rumor going around that we’re in a global matcha shortage. Well, it’s untrue to a certain extent!Â
Ooika.Co explains in their informational article that this matcha shortage we’re going through isn’t as broad as we think. With increased fascination and heightened interests in matcha from the West, the demand for the green powder has significantly increased. I can’t go through one TikTok rot session without getting at least one matcha video on my for you page!Â
The demand for matcha has been almost exponential, with people seeking out “ceremonial grade” matcha powders from trusted sources in Japan. It may be normalized here in the West to be consuming a drink of matcha every couple of days to daily, but it’s definitely not normalized in Japan. Just as the name states, ceremonial grade matcha powder is typically and specifically used for tea ceremonies. Statistically, matcha powder only makes up about 6% of Japan’s tea industry, so comparing this to the West’s perception of matcha, there’s a huge disparity.Â
Ceremonial grade matcha is gathered in limited harvests and goes through a specific, lengthy refining process. The demand of having one ceremonial matcha drink a day is essentially unsustainable for tea farmers and producers. However, other lower-quality forms of matcha are still in stock! Don’t want to compromise quality and taste? Here are some of my recommendations to try instead of matcha powder:Â
- Hojicha
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Hojicha is another form of roasted green tea leaves. Its roasting and refining process leads to a more nutty flavor than matcha. If you’re a fan of that richer, nutty flavor, you should definitely try hojicha! It’s also beneficial to those that are more sensitive to the effects of caffeine. As someone who can’t consume the high amounts of caffeine that are in cups of coffee and matcha, hojicha is the perfect alternative. There’s still a slightly sweet flavor to the powder that makes it incredibly enjoyable. Whether it’s served as a latte or tea, it’s equally delicious.Â
Live in Santa Barbara and want to try a taste of hojicha before fully committing and buying your own powder? Check out Kin Bakeshop’s rendition of the hojicha latte. The sweet cream top and rich, nutty flavor make this one of my favorite cafe drinks.Â
- Ssuk
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Ssuk, also known as Mugwort, is another leafy green that is typically harvested in the springtime. In Japan, ssuk is typically used to color mochi and dumplings. In Korea, ssuk is used to flavor and color rice cakes (or tteok). Growing up Korean-American, ssuk tteok was one of my favorite snacks. It tastes very earthy and mature, something my taste palate has grown to appreciate!Â
Ssuk is incredibly diverse and can be eaten in a range of different forms. Some Koreans blanch the vegetable to create a rich, flavorful side dish (or banchan) that pairs perfectly with thick, heavy soups or meats. My favorite way of eating ssuk as a drink is with a nice layer of cream on top!Â
- Thai tea
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If you frequent boba shops, you’ve probably seen Thai tea on the menu. It’s pretty mainstream now, but perhaps still a bit undervalued when compared to other popular drinks. Thai tea is a blend of Ceylon or Assam black tea. It is strong in flavor, with other strong spices that may be added to blend to enhance the taste. The color orange is typically associated with Thai tea, but a majority of the time, food coloring or other enhancements are used to get such a vibrant color.
When my friends and I make Thai tea in our apartments, we boil the tea leaves. This leaves a strong, dark concentrate behind. Be careful to not use dishware that is susceptible to absorbing the smell! Adding sugar, half & half, and condensed milk, we’re left with a classic and comforting taste. I recommend checking out some easy, online recipes before attempting your first Thai tea making session.Â
Now that we’ve denbunked some of the circulating rumors and you’re more knowledgeable in the topic of matcha, use your knowledge for good! Whether you lessen your ceremonial grade matcha intake, opt for lower-quality alternatives, or try something completely new, remember to consume all things in moderation. We wouldn’t want a global hojicha shortage as well!