Soo…I probably shouldn’t have made this with vanilla soy milk from the get go. To be fair to the tea, I should have tried it first straight up. But from my past matcha experiences, the ones made with unmilk have always been my favorite. And husband somehow didn’t realize he was buying vanilla soy instead of plain. Oh well.
I’m trying a white matcha base here for the first time! The normal green matcha will always be my favorite but this white one is not bad! To start with, it whisked up like a dream. If you can call it whisking when you’re using a teaspoon… It tastes a bit floral, like a tasty white tea all on it’s own. I’m guessing that’s not the bavarian cream flavor. What is the bavarian cream flavor at work here? Well, it’s the fantastic desserty creamy flavor. Tasty. Especially with a bit of brown rock sugar.
I wasn’t sure what to expect on the caffeine front with this tea. The green matcha makes my head hurt with the potent caffeine punch. Normal non-powdered white tea has been known to give me that same caffeine headache. Whatever bai mu dan Frank uses usually has this quality. Teavivre’s bai mu dan did the same thing. So what about this matchafied white tea I’m drinking? Well I’m happy to report that I’m feeling buzzed and alert but no headache! Either I’m getting better at this caffeine thing or this tea is just not that caffeinated to begin with. Either way, awesome! Let’s see what husband thinks…
Husband: (sniffs the cup) Did you put coconut rum in here?
Me: Nooooo. Figure out what it is.
Husband: (sips it) Coconut.
Me: It’s bavarian cream! Do you like this better or green matcha better?
Husband: The question is: where is my cup?
Please find this yummy matcha here: