auggy wrote:I would like some advice/suggestions/help, please. I know I like Japanese greens as I have enjoyed all the different teas I've had in Japan (well, except for the matcha at my friend's tea ceremony but I was predisposed not to like it as I had been told by all my friends that no one actually likes it).
What didn't you like about it? I wonder whether it's possible you were served matcha that was (a) stale, (b) low-quality, (c) prepared incorrectly, or (d) some combination of the above.
I know exactly what you mean about being predisposed. My tea group gives regular public demonstrations, and one of our speakers has a tendency to recite, "We eat a sweet before drinking the tea because matcha is bitter-tasting." Talk about generating enthusiasm! I will concede that sometimes people may find the tea a little astringent
- but it should never be bitter.
In fact, good matcha does not need a sweet to cover up its taste. The best matcha (in my opinion anyway) has a degree of natural sweetness and is genuinely delicious on its own. I enjoy drinking it that way, in fact.
Of course, not everyone manages to develop a taste for matcha even when the quality is high. I'm so hard-core that my favourite way to drink it is koicha ("thick tea") ... which has the consistency of paint. Lovely stuff