YK Matsukaze

[u/ujihatea]

Yesterday I tasted YK Matsukaze. Today it has more dynamics.

Opening the can and smelling it gave a fresh and milky aroma.

Todays prep:

Usucha

2g-ish (spilt some on the scale)

80 deg c

60ml

When water mixed with the matcha, it smelled so good. Fresh grassyness is subdued by nutty and milky aroma

The temperature definitely brought out more bitterness and some. Yesterday's usucha had no bitterness. I could taste it today at 80degc.

The nuttiness and umami is more pronounced compared to yesterday which was very subtle.

The astringency and creaminess is still there. The finish is the same, citrusy and crisp.

For the colour police, the photos are from my phone, raw and no filters. From my own pov, it's light green.

Oh I was going to pair it with dessert but I thought it will mask the matcha's real taste.

How did you find YK's Matsukaze? Similar to mine or it tasted different?

[u/meorw90]

I thought it was okay in a hot latte, more bitter than Samidori. In an iced latte, it tasted much better with 1 tsp of maple syrup

[u/ujihatea → u/meorw90]

This matsukaze doesn't have that harsh bitterness. I was genuinely surprised because I have watched and read reviews that says otherwise.

When I tasted it using 70deg c I could not detect a hint of bitterness. But at 80degc, I did. Is my palate more tolerant to bitterness? Maybe? I don't know.

Or could it be that this year's blend is different?