抹茶は
上質になればなるほど
苦味と渋味が無くなり、
"うま味"やお茶本来の甘みが強くなる。🍃
スイーツに混ぜると
苦み渋みは残りやすいのに、
うま味や甘みはほとんど残らない…
かといって、良いお茶を
ゴクゴクたくさん飲むのには限界が…🍃
抹茶を生かす、お菓子を楽しみたい🍃🌿🍃🍃
今年一年の目標です🌿
The higher the quality of matcha, the less bitter and astringent it becomes, and the stronger the "umami" and natural sweetness of the tea.🍃
When matcha is mixed with sweets, the bitterness and astringency tend to remain, but the umami and sweetness are almost non-existent.
However, there is a limit to how much good tea can be drunk.
I want to enjoy sweets that make the most of matcha.🌿🍃🍃
This is my goal for this year.🌿
#matcha#kyoto
#抹茶きな子#抹茶きな子色
