The aroma is not as fragrant as some of O-cha's other matcha, like the Kiku or Chiyo Mukashi, but it has a pleasant depth, fresh and sweet.
The first words that come to mind when I sip it are sweet, yummy, fresh. It has a warm and thick mouth-feel, quite sweet and smooth. I think this a fantastic usucha. At this point I've now had all of O-cha's matcha save for the organic Kaoru Supreme, and I must say their matcha is consistently fresh and superior with prices more than fair for the quality. Theirs is the best I've had.
If you desire a good head, preheating the chawan is a must. For me it is a simple part of the routine.
I pour boiled water into my yuzamashi, then from the yuzamashi into the chawan and over the chasen, then I refill the yuzamashi and allow the water to cool. This rinses any dust off my utensils and preheats the bowl and chasen. Preheating the chasen helps keep the tines from breaking and will prolong its life.
It is also important to dry the bowl before adding the matcha. I was asked about this earlier today. If you put matcha into a wet bowl, there is a good chance that it will turn into paste, and you wont get a through mix. Yes you can correct this by whisking harder or scraping the chasen along the bottom, but I feel this puts unnecessary wear and tear on what is a rather delicate utensil.
Once I am done rinsing, drying, and have scooped out the desired amount of matcha, the water in the yuzamashi should be at a good temperature.
Remember, I do not claim to be an expert or that my way is the only way. I only add these suggestions on matcha preparation in hopes that someone else might learn from my mistakes, my trial and error.
To give you an idea of the camera I'm working with, and what a difficult time I have trying to get the colors of the matcha to come out, those flowers in the pictures are actually purple.