Originally Posted by
Eastbay1K
I can't stand it, but maybe it is because all I've had is crappy powder infused in all kinds of foodstuffs, ruining them. Sounds like "we" use the term Matcha for "whatever green crap" the same way we use the term Wasabi for "whtaever green crap," neither closely resembling the original.
I think as a generic term it's become problematic - the same way "champagne" is used to describe a sparkling wine not even worthy of being used as a marinade.
I've accepted this and use products accordingly - I bring Life Supermarket house brand matcha/gencha teabags back from Japan which are perfect to drop into a glass of cold water and stew for a few hours in the refrigerator so I can have a glass of matcha-flavored ice tea, or a quick cup of hot tea from a bag. I reserve my real matcha experience for small cans of Ippudo powder I buy at Takeshimaya, and prepare with a wire filter, bamboo whisk and small bowl for a more 'authentic' taste.
It can be different things to different people used in different products provided you can tell the difference.