OhThatNinja wrote: ↑
Sun Aug 02, 2020 11:12 am
if you used 0.7 g for 30 ml of water, I should be using 5.5 g for my 8 oz (236 ml)
I wouldn't say you "should" because my palate is not necessarily the most typical, or the same as yours, and I was preparing still pretty fast and loose. But I hope that gives you an idea.
I've written about this before in other topics, but I can't find the right posts now to link, so apologies in advance for repeating myself yet again.
I first tried preparing matcha I bought at local markets (nicer supermarkets, but not tea specialists), stuff a step up from the 'cooking' grade, and reading and watching online videos for guides on how to prepare it. I did not like it one bit, and I gave up on it until I went to Japan, and when visiting a famous garden with a teahouse, I tried the 'prepare your own' matcha (they set you up with the matcha already in the bowl, chasen, a small pot of premeasured hot water, and a laminated visual guide to mixing it up. It was a revelation. And during my tour day at Obubu Tea Farm, there was another lesson with a chance to ask a lot of questions, and again, I loved it.
I think the keys were truly fine matcha, seeing the proportions used for preparations, and developing a sense of what it could taste like when well prepared.