This time I used almost a whole (level) teaspoonful for one mug and what do you know, the taste is stronger! 1/4 of a teaspoon my foot. The water I used was slightly too hot but it’s made the tea react like just a normal green tea, slightly scalded and slightly astringent/acidic, but in this case it doesn’t spoil the matcha too much. Nicely dry on the tongue and deeply vegetal and fresh.
Not a matcha I think I’ll be coming back to for personal use, but an interesting forage!
Preparation
195 °F / 90 °C
