80
drank Organic Matcha by Matcha Factory
771 tasting notes

It took me a while to figure out how to properly make matcha so I would enjoy the taste.
I use matcha as an ingedrient in quite a few recipes and it tastes great when mixed with plain yogurt (and some type of sweetener).
The only thing I do not like, is I don’t like drinking things that are too hot, and I find as I let the drink cool the matcha powder settles to the bottom.

Preparation
200 °F / 93 °C 1 min, 0 sec

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Bio

I am a lifetime tea lover.

I did foray into the world of coffee for a period of time, but I returned to my true love. I still, however, enjoy a good cup of java.

My all time favorite tea is Earl Grey, which I drink every morning, the stronger the bergamot the better. I definitely prefer natural oil of bergamot to artificial flavouring.

I mostly like black and dark oolong teas. My current favs are Fujian blacks, Keemun and Assams, and Wuyi oolongs. I gravitate towards anything with lychee in it. I also drink a lot of herbal blends but am wary of hibiscus. I do not favour mate, or pu’erh tea, although I have found a few blends that I like. (I so badly want to like straight pu’erh tea but it all tastes gross to me. I keep trying though). Rooibos, green and white teas fall somewhere in the middle. I find myself gravitating towards heavily roasted oolongs and teas from Paris/France based companies.

I love iced teas and cold brews.

My current tea goal is to make the perfect cup of chai from scratch – almost there…I think.

I am in love with the whole experience of tea.

Location

Saskatchewan, CANADA

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