Question: how bitter is matcha supposed to be?
I've read multiple threads and how-to guides on how to prepare matcha, and also read reviews of different kinds/grades of matcha. But never having had a bowl prepared by someone who knows what they're doing, I have no idea how my matcha is supposed to taste.
I know this question is very dependent on people's individual tastes, of course. However, whenever I'm making matcha, I'd say about 90% of the time it's either strong and a bit bitter (if I've used enough matcha to get a nice foam on top), or it's almost too mild/watery (if I use less matcha to cut the bitterness). I've varied the temperature of the water, more water, less water and more matcha, and so on, and I've yet to find a consistent 'sweet spot' in brewing. Does anyone have any tips that might help? Or am I being overly sensitive, and a certain amount of bitterness is to be expected when drinking usucha?
For reference, I've been using O-cha's Uji organic matcha, so hopefully it's not the quality of my tea that's at fault ....