Trying to power through this matcha before I start the Kaimatcha for comparison. Having this made the “traditional” way: two chasaku scoops sifted into a chawan. Added some 175F water to form a paste. Added another 6oz of water and whisked with the chasen.
Not bitter, but has this tongue-coating quality that emphasizes the seaweed-vegetal aspects. Bit of astringency at the end of the sip. As I get to the bottom of the bowl and it’s cooled down that’s when it gets thicker/creamier and a hint of sweetness.
I still prefer the taste of it as a latte, but I enjoy the preparation that goes into the traditional style.