I made this one up as a “UV Unicorn” today, using Bird & Blend’s recipe. It’s 1/2 tsp of Ultra Violet matcha, mixed with 150ml of Blue Raspberry and poured over ice. I topped mine off with sparkling water. I wasn’t sure whether I liked it at first. It’s very green, both from the matcha and the Blue Raspberry’s sencha base, and typically cold matcha isn’t my thing anyway. It grew on me after a few sips, though.

The matcha provides the bulk of the flavour, and while it’s floral, it’s that unique kind of fragrant-candy kind of floral that violet has. If you’re familiar with parma violets, you’ll probably know what I mean. It tastes like those, only with an edge of something I recognise from other Bird & Blend matchas. I adds additional sweetness and is kind of mapley, and so I’m pretty sure it’s the carob.

The Blue Raspberry doesn’t have a lot of impact on the flavour. There’s a light raspberry flavour in the background (not so noticeably sour, this time!), and a faint hint of butterfly pea. Mostly, though, it’s violets and grass.

I almost like it. I don’t think I’d rush to make this particular recipe again, although there’s nothing intrinsically bad about it. I actually think it’s a pairing that’s well thought out – both teas have floral elements, the sourness of the raspberry is balanced out by the candy-like sweetness of the violet, and they both have green bases so everything hangs together around that central similarity. It’s maybe a bit over green for my tastes, but I can still appreciate it. I definitely want to try this matcha as a latte, though (maybe even an iced latte…), since the thought of liquid parma violet is really quite appealing…

I like that Bird & Blend are becoming more experimental with their matcha flavours. Ultra Violet is part of this year’s spring/summer Curious Matcha collection, and I’m looking forward to trying the others on the strength of this one.


Sounds scrumptious!

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Sounds scrumptious!

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Hi :) I’m Sarah, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.


Norfolk, UK

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