總結一下，要濃抹茶味其實加多點茶粉就ok了，問題是加多的茶粉是否你要的味道，還是要轉另外一款茶粉或mix and match 達致你的要求。想理解多一點茶味的分別可按我們上一個post: 認識抹茶的味道。
Every couple days, a matcha fan will ask me to recommend a matcha choice. One request I often get is "how can I get a very strong matcha flavour in my matcha food / dessert?" Say you want to have a strong cafe latte, you can get a double espresso shoot with same amount of milk to increase the coffee ratio against milk. But is it that easy for matcha?
It's a yes and no. Yes one can just add more powder to a food to increase the density, but the consequence is that it might lose the balance - say a cookie might become drier because matcha powder will absorb more liquid from the dough.
Another issue is the character. I remembered trying a pack of Lindt 99% dark chocolate thinking it'll be a great bar for chocolate lover (I was), but it wasn't. The chocolate bar became rough, bitter, undesirable. Same goes to matcha that when its intensity rises, it may not be too pleasant. Instead, I would suggest to replace / mix & match with other higher-grade to yield a more complex tea flavour, because matcha is supposed to carry multiple flavours.
In summary, to create a stronger tea flavour, one can simply add more powder / quantity to reach the result. If one wants to have a richer matcha flavour (i.e. better quality), changing / mixing with other matcha may be a better solution. Know more about matcha flavours from my previous post: Various flavours of matcha.