how to make ippodo ikuyo less astringent?
Hi all! I’ve recently started drinking matcha, and for my first powder I chose Noritual Labs Original since it was easy to find and fit my budget. Now that I’m almost out, I wanted to try something a bit more premium, so after some research I decided to go with Ippodo Ikuyo matcha.
I’ve been using the same ratios and ingredients as before, 3 grams of matcha, 30 ml of water, and Oatly oat milk infused with Earl Grey tea, plus some white chocolate sauce as a sweetener. I really liked the taste of the Noritual Labs matcha, but the Ikuyo has a strong astringent aftertaste.
I’ve already tried using cooler water and whisking less, but it still leaves a noticeable lingering bitterness. Is there anything else I could try to reduce the astringency?
Unfortunately, shipping was quite expensive, so I bought two 100 g bags at once. I’d really like to make it work if possible. Otherwise, I might try to sell it to someone who prefers this flavor. Does anyone know the best place to do that in the Netherlands/Europe?