90

First off, I made this badly. Must remember to dissolve in hot water BEFORE adding milk. Possibly also use hotter water. Or at least warmer than room temperature milk.

Champagne is not my favourite thing so I wasn’t really sure what to expect from this. It is a gift in trade from momo since I asked her to surprise me.

I added a bit of german rock sugar and it sank to the bottom and is dissolving now but I took a sip and I don’t think it actually needs sugar. There isn’t the horrible sea weed flavour I got from the peanut butter pie matcha I had last week so I’m very happy about that. I also think this is pretty true to the champagne taste, from what I remember about champagne. I haven’t had it in years since I stopped drinking alcohol a couple of years ago because of medication conflict issues so the memory of it all is fading. Much like I don’t remember what meat tastes like anymore since I’ve been a vegetarian for almost 8 years now.

Drinking more of this, I like it a lot, surprisingly. I could totally down this like water, lots of it. Something to think about for my next Red Leaf Tea order. All the ones I’ve ordered myself have been black matcha base but I haven’t actually tried them out yet. I bought a matcha whisk that came the other day and I should really try it out. Here at work with this champagne matcha, I’m just stirring really fast with a fork.

Preparation
175 °F / 79 °C

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Single, vegetarian, asexual, 5 cats. Airplane Engineer. I drink most of my tea with a bit of sugar and all the ones with a black tea base with a little bit of milk too. I’m super sensitive to bitterness and spiciness so I tend to avoid those.

I am also a flavoured matcha latte fanatic.

Location

Renton, WA, USA

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