Why Our Matcha Tastes So Good
Here I am in Kyoto drinking matcha, eating matcha ice cream, and matcha tiramisu.
Last December, right after Alleyway closed and Japan finally welcomed tourists back, I got to taste some real matcha for the first time. It was a game-changer and that’s when I realized that Alleyway's matcha needed a serious upgrade. So, I went on a mission and found this amazing matcha straight from Kagoshima. Kagoshima is the best region for organic matcha thanks to the active Sakurajima volcano and nutrient packed volcanic soil. It’s very expensive, but perfect for our ice cream.
What I Learned About Matcha
Matcha’s history goes back at least 800 years with roots in Zen Buddhism. Initially introduced to Japan by Zen monks, the ceremonial preparation and consumption of matcha became an integral part of their meditation practice. The delicate process involves grinding shade-grown tea leaves into a fine powder, which is then whisked into a frothy drink using a bamboo whisk and hot water. This meditative ritual remains alive in traditional tea ceremonies, where every movement is deliberate and imbued with meaning.
How Ben & Jerry’s Makes Nearly One Million Pints A Day
Fun fact: Ben & Jerry’s makes about a million pints a day and their minimum run per flavor is 80,000 pints. Watch the video and go on a tour of their factory. It runs 24/7.
My favorite Ben & Jerry’s flavor is Mint Chocolate Cookie. What’s your favorite flavor? Have you been to their factory in person? It’s about a four hour drive from Saugerties. I went about three times before opening Alleyway.
FYI: Alleyway makes an average of 60 pints per day. Ben & Jerry’s has nothing to worry about (yet)...