Honestly, an iced matcha sounds better with the days suddenly warming, but I want to review this using traditional methods first. That is, sifting, whisking, hot water, etc.
The powder is a muted green. It’s not the worst I’ve seen, but it’s not the best either. For plain drinking matcha, I’d put this on the lowest tier. But the highest tier of culinary
Granted, none of these terms actually mean anything in Japan.
Dry Aroma: The aroma holds umami, fresh cut grass, and grated frozen parmesan cheese.
Whisking: I used a traditional Japanese chasen that I bought last year in Nara for whisking. It foams nicely.
Flavor: At first, when it just hits your palate, you get a sense of green tea ice cream and other creamy notes. Then it turns a bit grassy. Finishes with a hint of bitterness. Also has some vegetal notes. Like green pepper. But I hate green peppers so I tell you that it is light.
The mouthfeel is a bit astringent, but it’s pleasant and not biting.
