How would you describe a combination of the bitter/aromatic elements of green tea and the sweetness of sugar? Or equating a numerical method solution with the brushstrokes of Michelangelo? Arithmetaphorically, I believe it's called perfection.
My ideal equation for a perfect green tea dessert:
Perfection = Taste + Aroma + Texture
(i) Taste is a function of sweetness and bitterness
(ii) Aroma is a function of scent of green tea leaves
(iii) Texture is a function of softness and refinement
But like some equations in mathematics or physics, correction factors are required to drive perfection. OchaCha definitely needs a correction factor. And it should consist of not one, but multiplication of a few variables.
Let's analyse each item and see how much it deviated from perfection.
(1) Matcha Cotton - Green Tea Flavoured Sponge Cake With Cream Filling
The taste gradient was almost null. This translates into an insignificant amount of bitterness of green tea leaves and low level of sweetness. These two variables serve as the most critical factors in increasing the taste gradient of a green tea dessert. The low cream to cake ratio, on the other hand, had an adverse effect on the texture.
(2) Matcha Sesame - Black Sesame Flavoured Sponge Cake With Green Tea Flavoured Topping
Similar to the Matcha Cotton, the taste gradient was again, almost parallel to the horizontal axis. The texture was on the positive side, perhaps due to the laminar structure, which consisted of multiple layers of alternating ingredients; namely cream and black sesame flavoured sponge cake. Coefficient of friction was high, despite the application of cream. And this can be misinterpreted as being dry.
(3) Azuki Freeze - Ice-Blended Green Tea And Azuki Beans
Despite the insignificant aroma of the green tea, the taste gradient was higher than the two desserts mentioned above. This was perhaps due to the addition of azuki beans, which was seen as a catalyst in activating the tastebuds (and proportionally, increased the taste gradient). Viscosity was kept optimum and was almost temperature-independent.
(4) Gyokuro - Japanese Green Tea
The green tea scent was kept minimum but proportionated with time and temperature, due to the infusion process. The bitterness was optimally maintained. Earlier works have shown that this expensive green tea leaf contains a high level of caffeine.
Item (1) and (2) have deviated from the expected level of perfection and correction factors have to be included in the perfection equation, especially in terms of sweetness and scent of green tea.
Other posts have reported that OchaCha branches in KL have shown good taste characteristics and further analysis will be conducted for confirmation.
As for now, I need to finish up my dreadful Polymer Rheology and Processing assignment. Sigh.
Matcha Sesame - S$4.00
Matcha Cotton - S$2.90
Azuki Freeze - S$6.50
Gyokuro - S$6.20
252 North Bridge Road
#B1-44F, Raffles City
Tel: (+65) 6333 5886
Perfection = You - Me