Bad matcha is actually much worse than two Buck Chuck, it's like pouring a glass of "cooking wine." What it is, in essence, the majority of matcha is for culinary purposes. You can still get enough of a "matcha" flavor to taste good as green tea ice cream, and cookies and cakes and all kinds of sweets. Fats and sugars in confectionery products often mask unpleasant tastes, and the result is quasi-acceptable. Great matcha is very, very different. It is meant to be drunk, like wine, is not used as a cooking ingredient. (We doubt there's anyone on earth that dumps half a bottle of Echezeaux in a pasta sauce.) All amino acids, umami, and acid structure of great matcha remain intact when brewed into a cup, but are destroyed / it was undetectable if the fat, sugar, and heat enter the picture.
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