Kettl Hibiki review

There comes a time for every matcha drinker when boredom strikes. A daily routine once filled with joy, even euphoria at times, loses its luster.

That's where I found myself as I walked into Kettl's lovely cafe in the hip Los Angeles enclave of Los Feliz. A visit here had been on my to-do list for years, and I thought it could get me out of my mini matcha funk.

I decided on the most expensive drink on the menu, "Premium Usucha Matcha" for $14. The description was enticing: "A short serving of Hibiki Yame matcha, nutty and rich with a melted cream texture."

I watched as an employee skillfully prepared my drink using traditional methods. She sifted matcha over a small chawan (茶碗), ladled water into it from a kama iron kettle (釜) using a hishaku bamboo scoop (柄杓), and finally hand whisked the matcha into a creamy microfoam.

I stared down at the deep emerald green tea as she handed it to me, then cautiously took the first sip.

After a second delay, I was hit with a rush of rich, brothy umami. It had a roasted and nutty flavor profile unlike anything I'd previously experienced. Then a subtle sweetness lingered and slowly faded. No bitterness whatsoever.

I looked over at my partner and said, "This is one of the most satisfying matchas I've ever tried." And at the same time, the veil of my matcha funk lifted.

After finding myself craving Hibiki over the next few weeks, I took the plunge and bought a 20g tin online. At over $2.50/g, it's definitely a "treat yourself" matcha. Hibiki is a limited stock online item. If it's there, get one while you can. You'll have better luck finding it stocked in Kettl's brick-and-mortar stores.