I kept this one around for a while before building up the courage to try it. On the first attempt (whisked matcha into hot water), I couldn’t escape the greenness. No matter where I looked: bitter green tea.
This time, I took the advice of many matcha lovers and made a matcha latte with unsweetened soymilk. Lovely! Instead of an unmovable wall of green flavor, the soy allowed the sweetness and nuttiness to come to the surface.
Now that I have discovered what all the fuss is about, I envision many matcha lattes in my near and far futures.