Jyoraku Matcha + Gooey Butter Cake: A Bittersweet Pairing for a Beautiful Life
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Today’s tea time was equal parts cozy and contemplative.
I brewed a bowl of Jyoraku Matcha, my favorite Kyoto blend, in full ceremonial style—whisked to a fine froth, grassy and bold. But instead of pairing it with a traditional wagashi, I reached for a slice of a recent offering: Missouri-style gooey butter cake from my dear sister.
The result? A flavor journey through contrast.
The bitter, umami-rich matcha cuts beautifully through the sweet, dense decadence of the butter cake. It’s not conventional—but it’s perfect.
Because that’s life, right?
A little bitter. A little sweet.
Sometimes messy, sometimes meditative.
And always better when you slow down enough to savor it.
How I Made It:
✨Sifted a heaping teaspoon (about 1.5–2g) of Jyoraku Matcha into my chawan
✨Rinsed my chasen with warm water
✨Poured ¼ cup of water at ~170°F using my favorite ¼ cold to ¾ hot method
✨Whisked in a W shape, frothing until velvety smooth
✨Paired with a bite of gooey butter cake—and took my time
Pair this ritual with your favorite dessert, your favorite silence, and maybe even a flower or two. You deserve the sweet… and the bitter.