Impact of the foam to the taste

Do you know why the amount of the foam is different on each of the bowl of matcha in this photo?  The way of whisking tea varies depending on school traditions.  Some schools tell to whisk fast and well to attain a lot of foam, but some schools do not.  The speed of whisking makes the difference of the amount of foam.  Here in our school, Omotesenke, we are taught to whisk lightly to attain just moderate amount of foam.  

I prepared two bowls of matcha, one with a lot of foam (A) and the other with a moderate amount of foam (B).  I tasted them to concur if the way of whisking or the foam affects the taste.  I prepared the tea with a standard method of making usucha, thin tea.  I precisely measured and used 1.7 grams of matcha and 50ml (1.8oz) water for each.   I whisked both for the same period of time, 20 seconds, “A” with faster whisking and “B” with slower beating.  Which type of tea attracts your palate?

Based on my experience, I think well-whisked tea has a better taste because all of the components are perfectly mixed.   However, my instinct tells me to heed on the teachings of my school, which I had modestly done lately.  I heard different theories advocating either way.  Here I actually tasted them myself.

After all, is there really a difference in taste?  Well, I’m delighted to say Yes.  I sure found out the two teas differently.  With the first sips, I sensed stronger bitterness in “B”.  To find out more profound difference, I sipped more alternately seeking satisfaction for my curiosity of the difference.  I then realized that “A” also possessed bitterness.  I also find the same degree of grains in both of them.  So, what is truly the difference?  Density.  For “A”, you put the tea into your mouth in dig your lips into the foam.  Your mouth is filled with airy foam and it makes the taste milder.  As for “B”, the moisture or the tea itself gets your tongue covered around.   So, you can taste the intense flavor.  The difference is not really the quality of flavor, instead the feeling of texture of the ingredients has a bigger impact.

I didn’t use good quality tea this time, so I tasted bold bitterness.  I prefer the method “A” for this bitter tea.  But if it is a premium matcha, the method “B” can be good too.  I don’t want to simply conclude which is better at this point.  I want to pursue seeking and have more experience for deeper understanding through my tea carrier.