FlyedPiper wrote:I'm wondering if the "creamyness" the OP is talking about is the umami? In that case it's an amino acid called theanine in the tea that is the result of it being grown under shade before harvest.
Just wondering because I always describe real green tea to someone that's only had cheap bagged green tea as "creamy".
First of all i think the in my way of thinking , I coined the term "Umami" as delicous taste , not the creamyness of the tea ( so it is a complex and unique taste that give by nature of a tea) In strict sense I think in modern time we refer Umami as the taste that resemble to free glutamate which have a somewhat brothy taste. In this case L-theanine which is glutamic acid analog so it will give out brothy taste. In case you want to know what Umami taste like in modern science term try taste Pure-L theanine powder or MSG and you will know what it taste like. For my the tea that have is ounstading in this taste is high ration leaf to water brew of gyokuro.
Second for the "creaminess" of matcha , personally it really hard to describe it not about the creamy texure of matcha but the creamy or milky mouthfell that linger in the mouth like there is some cream or oil cover the tougue. I usually find this in only koicha from high grade matcha. So for me this creaminess only exist when I drink high grade matcha whether i whisk it or not. Or when i chew the leaf.
Sorry from my broken english, and hope this will help