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Alright I’m the first one again! I’ve tried this before with delicate flavor and green matcha. I didn’t really dig it. I figured I’d pick robust flavor and that it would go well with black matcha. It was a great idea! The complexity of Bavarian cream is much more noticeable this way. Now I can taste some creamy texture along with the citrus that would be inside the pastry. It’s just plain good. I’ve tried it a few ways, with soymilk, almond milk, and with frothed dairy milk. They all couple greatly and this is I think the best way to get this tea.

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