The second goal for this project is to start developing my palate so that I'm better able to discriminate between matchas and to appreciate what I'm drinking more.
So, I'm good with grassy, bitter/sweet and astringency but I'm not sure about umami. I've read the definitions of umami. I understand it's more of a savory taste. I've tasted many of the foods/condiments that are listed as umami rich but I'm not getting it in matcha. I do get what I call a salmon sashimi taste in some matchas, kind of a background flavor that pops up at various intensities. My wife characterized this taste as "sour." One matcha in particular we found had loads of this salmon sashimi/sour taste. Neither of us found it enjoyable. Is what I'm describing umami or is it something else?
One other thing I'm having issues with is milky/creaminess. I get this with some matcha but I can't decide if it's a textural thing, or if it's an actual taste, or maybe both. Anyone have insight on this?
Thanks
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