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Um yum.

Drinking this iced tonight with agave at work! And yes, I had to pee. I called security to cover the desk so I could legally go to the bathroom lol. It’s a super slow night tonight – but I applied at TWO davids teas for seasonal positions so… wish me luck for my dream jobs? ; 3;

Okay, I was wracking my brain to think of which matcha I had left to review. I actually had to go into my cupboard and sort my Recently Added to figure it out… it was CHEESECAKE! How could I forget?! I’ve been drinking this glorious Matcha almost every day, not even kidding. I know it’ll be the first I run out of and the first I run back to order more of! I might get a tin just for this one, because I know it will be in my cupboard forever. Dear Red Leaf Tea, never stop making matcha!!!! Love, your adoring fans!

I have had 2 amazing cheesecakes in my life. One was purchased on a trip to Vancouver from the market on Granville Island. It was tiny. It was expensive. It was amazing! The second was this week from a place called Broadway Cheesecake (something like that) here in Halifax. They have so freaking many kinds of cheesecake, it is crazy! 8 bucks a piece, but the pieces are HUGE. Why am I telling you this? Because this matcha trumps them. It puts the power of cheesecake into my little hands, adds green tea powder to make it amazing, and tastes like heaven on earth!

That may seem a little dramatic, but it’s the only way I know how to truly show how much I appreciate this matcha in my cupboard. The taste is tangy, thick and a bit sweet. If you add sugar it has the decadence of a perfect cream cheese icing. If you add milk (I tried 2%, almond and vanilla soy) it’s a slice from a fine bakery (or cheesecake from home, arguably the best kind!). If you drink it hot – it’s fresh from the oven! Iced? It’s a perfectly chilled and dense New York piece from the fridge. I could go on, but I guess what I’m trying to say is: Any way you slice it, this Cheesecake Matcha is the best of the best – it has the power to turn my crappy tired morning into an awesome day. Just sayin’.

One of the best features of this flavour (and many of the other dessert matchas) is that you get the delicious taste of a rich cheesecake without the tummy-ache and super full and heavy feeling. I won’t say without the “guilt” because I am highly against self shaming, especially in the food department. With that in mind – this tea doesn’t completely replace a cheesecake. I’ll still eat my fair share of cheesecake! What this tea DOES do is let you have cheesecake every day – even if your tummy is full or your wallet is empty! THAT my friends, is the magic of matcha :D

Thanks for reading this ramble. I’m kind of passionate, can you tell? ;)

Hey are you still reading this? Go get some! http://www.redleaftea.com/matcha-tea/cheesecake-matcha.html

I got this one special for my boyfriend as a surprise. Last time he got to pick out a matcha, we ended up with Cola, so this time I thought an alcoholic drink matcha was in order. More sophisticated? Well – more adult anyways ;)

He is loving the flavoured matcha as much (if not more!) than I do! This one smelled sweet from the get go – creamy and .. tangy? Smoky? Not smoky! I’m trying to describe what irish cream smells like – it doesn’t have the smokiness of whisky – but it definitely is sweet and creamy! I knew it was going to be a real treat – just like the real thing!

Here’s where you can get it: http://www.redleaftea.com/matcha-tea/irish-cream-matcha.html

Next I tried it over ice with 18% cream and sugar. I thought my eyes were going to roll into the back of my head and be lost forever! This was mine and Mike’s favourite way to enjoy it. It’s sweet, but because you have control over the amount of sugar, it’s not crazy sweet and cloying. You could probably enjoy cup after cup with the only buzz coming from the energy of all that matcha you’re drinking!

This one is so so good mixed with the Madagascar Vanilla matcha – it just adds a bit of something that takes the creamy flavour over the top. Come St. Patricks day, it would be an awesome drink to mix with mint matcha (Mint is on the way in the mail as we speak!) and hey – it’s already green! No need to add any food colouring for your Paddy experience ;)

Next in line is creating all sorts of bar drinks with matcha. I’m trying to think of drinks to make with Baileys and I’m having a heck of a time. I know I love to put Baileys and Peppermint shnapps in my hot chocolate so, Belgium Chocolate Matcha + Mint Matcha + Irish Cream? There’s no “Coffee” matcha that I know of yet, but I think maybe an espresso is coming soon? (EDIT: Both Coffee AND espresso are here!) That would mix wonderfully, or you could just go ahead and mix it with the Mocha Matcha! Gah I’m pretty much drooling already.

Can you think of any other drinks? I would love to do some more experimenting!

Now – if a Guinness Matcha ever comes out – I know the perfect one to mix it with ;)

I’m drinking this tea at work today, iced!
I’m kind of obsessed with it – it’s SO tasty.

Except now, I have to pee! And I can’t leave the desk! This happens to me every night, I would learn – but I can’t break this tea habit lol

Wow.

This tea totally took me by surprise and bowled me over!
I’m getting sweet sugary strawberry, a bunch of tart rhubarb and buttery crumbly crust goodness.

It smells and tastes exactly like a strawberry rhubarb pie or crumble, and there is a hint of creaminess like a big scoop of ice cream is plopped on top and melting into a sweet gooey amazing delicious mess.

AMAZING herbal tea, I am taken aback!

Alright! I have had quite the little journey with English Toffee matcha – it started out on a bumpy road, but from that I finally perfect an iced matcha technique on the go! And coaxed out the flavour! So it has a happy ending, I hope I didn’t ruin it for you… read on ;)

My first few cups of English Toffee Matcha left a little to be desired in the flavouring department. I guess I should have gone with Robust or Distinctive instead of Delicate, but it hadn’t failed me before! I should say – it wasn’t that the cup itself was disappointing. In fact, the quality of matcha in this batch almost seemed smoother and indulgent than I’ve had in the past! It almost had a creamy quality to it, without any additives. I was just looking a little too hard for a “Skor” or even a salted caramel sort of flavour.

I tried it as a latte – and it was still delicious, but I was still searching for the English Toffee. I’m happy to say that I discovered the flavour the best in an iced tea with no milk OR sugar! That was super surprising to me! I usually add sugar to make the matcha sweet like the flavours usually are in their original forms, but this one came out the BEST unsweetened. Who would have thunk?

I keep seeing online a “recipe” for iced matcha, or rather, instructions where all you have to do is add the powder to a bottle of water and shake like crazy! Well, I have tried that multiple times and it’s gross every time haha. I uncap a bottle, sip a bit, shake some matcha in and shake away (for a loooong time) – but all I end up with is murky green water with clumps. Clumps that hit your teeth and dissolve into a bitter mess in your mouth.
THEN I read on a website (of course I can’t remember which one) where they added just a half a teaspoon of matcha, and a tiny bit of cold water – the same way you would make hot matcha – to make a matcha paste first and then add more water! So I added my half tablespoon of English Toffee Matcha, about a teaspoon of water – and my shaking was vigorous! It created a smooth paste almost instantly with no lumps (I didn’t even need to sift), I filled up my water bottle with the rest of the cold, filtered water. The liquid was emerald green, not lumpy or murky, and tasty! I didn’t add sugar or anything else, just sipped away and lo and behold – English toffee flavour and natural sweetness from the matcha, with a bit of vegetal tones and no astringency.

I’m pretty happy that I figured out the right way to make iced matcha in a bottle – I’m also happy with my English Toffee matcha. We’re on good terms now ;)

Found here: http://www.redleaftea.com/matcha-tea/english-toffee-matcha.html

Got this as a latte today!
SOOO yummy, I can’t wait to pick some up!

I definitely prefer when I get a latte because they use the Steeper instead of a Tsac – I just feel like they add a bit more leaf so it’s super tasty!

But on to the flavour. The kukicha added a nice roasty base and the allspice definitely made it taste like eggnog. In a latte form, it was pure indulgence! The mini marshmallows were AWESOME! They melted and made this amazing texture that added to the eggnog feel, but also added the marshmallow presence that gave it it’s name. I’m quite happy with this addition to the fall collection, it’ll be a nice change from Pumpkin Chai :)

Yummeh.

I was given a 5 minute break at work today, so I ran up to DT to try this tea! I had to!

It smells divine – reminds me of the other cake teas, but no stevia so it’ll have a different flavour.

As for flavour, my tea was steeped a little weak (not quite enough leaf in my to-go cup), but the flavour was nommy. Reminded me a lot of Birthday Cake, which is my favourite rooibos ever, but with more cakey, baked-good notes that I really enjoyed.

I will definitely get some to take home and steep my way (or the highway), then we’ll decide if I’ll get more. Until then – this sweet cup has made my evening :)

I guess you could call this blog post a “review”, but really I’m just linking it for the pretty pictures of this gorgeous tea!

A REAL tasting note coming soon – this tea took me just over the edge into lala land I think ;)

http://www.daisychubb.com/review-shui-xian-wuyi-oolong-by-verdant-a-broken-heart/

I’m still working on perfecting this matcha… I can’t seem to coax the flavours out that I’m expecting… must clear palate, take deep breath, and go in with no expectations! More on that later, I’ll be Bach