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I'm sorry to keep you waiting for so long!
This depends on the flavor created by each type of matcha.
Let's start with this: the grade of matcha that can be made into light matcha (whisked with water; usucha) should be at least ceremonial grade, as matcha in this grade is selected for better quality, allowing for a more pronounced sweet and fragrant flavor without bitterness, similar to coffee beans. However, for lattes, a premium grade can be used (the creaminess of the milk masks the bitterness).
Therefore, the variety of matcha is secondary to the grade, but generally, if I were to choose usucha, I often go for Gokou, which provides a sweet-corn fragrant taste, or Asahi, which has a somewhat salty flavor and a nice matcha aroma. For lattes, I usually add a bit of bitterness from the matcha, so I tend to choose varieties like Saemidori or Yabukita. 4 replies
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