Wednesday, 6. February 2008
matcha
carschti, 16:42h
After a discussion this evening about matcha I just want to post an important fact:
"... and causes the production of amino acids that make the resulting tea sweeter.
The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year."
So (:-)), I don´t want to be bossy, but it looks like matcha does not necessarily have to be bitter.
However, I still like my matcha latte and matcha cannotz be compared by any means with any kind of coffee. But I didn´t want to start this discussion today.
I enjoyed the evening very much and I´m glad that Midechan was with us.
"... and causes the production of amino acids that make the resulting tea sweeter.
The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year."
So (:-)), I don´t want to be bossy, but it looks like matcha does not necessarily have to be bitter.
However, I still like my matcha latte and matcha cannotz be compared by any means with any kind of coffee. But I didn´t want to start this discussion today.
I enjoyed the evening very much and I´m glad that Midechan was with us.
... comment
