95

It’s the second black matcha I’ve tried. The first was a Darjeeling/Assam blend with a robust, almost chocolaty flavor with a wonderful texture. This reminded me of a mid-grade, CTC-cut Nilgiri on smell – bitter forefront that transitioned into a floral fragrance. The result after whisking was a thickly-frothed, even-brown liquor with a spectacular aroma. The true beauty of this was in the texture. If the drinker had no taste buds, they’d still find pleasure in the velvety/silky delivery.

Full Review: http://www.teaviews.com/2011/05/28/review-red-leaf-tea-black-matcha-organic/

Preparation
165 °F / 73 °C 0 min, 30 sec

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I moonlight as a procrastinating writer and daylight as a trader of jack. I appreciate good tea, good beer, and food that is bad for me. Someday I’ll write the great American novel. And it’ll probably have something to do with tea or beer…or both. In the meantime, I subsist.

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