It's thick enough to coat the tongue but not actually thick - it's only frothy at the top and then smooth when you drink it. The taste is quite bitter, but not too much so.
The wagashi (Japanese sweet) that is served with matcha is always locally and seasonally appropriate. Here it's a small dense cake flavoured with mikan (mandarin). This is in Kagoshima, which used to be known as Satsuma, which is where the British term for mandarins came about.
2 comments:
What is the texture of the tea llike? It looks thick and frosty. And what is the treat that was served with it? Such beautiful food. XOXO
It's thick enough to coat the tongue but not actually thick - it's only frothy at the top and then smooth when you drink it. The taste is quite bitter, but not too much so.
The wagashi (Japanese sweet) that is served with matcha is always locally and seasonally appropriate. Here it's a small dense cake flavoured with mikan (mandarin). This is in Kagoshima, which used to be known as Satsuma, which is where the British term for mandarins came about.
As a plus, wagashi are always vegan.
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