Thanks to Sil for this one! I think I may have diluted it a little too much. It’s been so long since I made matcha, I forgot how to do it! :P I guess two scoops in one cup of water isn’t the right ratio.
I’m mostly getting a watery matcha flavor. I can’t say there’s any distinctive crème brulée flavoring going on in this cup (although “distinctive” is the flavoring level). It’s maybe a little sweeter than unflavored matcha. No cream. No custard. No real vanilla or caramelized sugar to speak of either.
Okay, so I just made another batch with more rounded scoops and a little less water. This one is definitely thicker and stouter. However, I’m still getting grassy matcha as the primary flavor. Perhaps custard cream and burnt sugar is a little too hard to pull off in tea form. This is good, but not what I was expecting. As a crème brulée matcha, it leaves something to be desired.