gunbuster363 wrote:which is finely milled Gyokuro .
Usually Tencha, is used to produce Matcha.
gunbuster363 wrote:Basically all Gyokuro have a taste of umami and the amount is directly proportional to the quality ( a.k.a price ).
This is, IMO, not correct. I think the quality as the right ratio
(or balance if you prefer) between sourness, bitterness and sweetness.
What is the opinion of the TeaChatters?