First go at making matcha today. Turned out pretty bitter and I didn't get the foam quite right, I don't think. Will need some more research and trials to try to figure out if it's down to temperature, tea-water ratio, technique or matcha quality.
I've been making daily (or twice daily) matcha the past few days to try to hone it in. I've lowered the temperature from 80 °C to 75, started preheating the cup, and worked on improving my whisking. I think improved aeration has had the largest effect, though I've still got a few larger bubbles.