After having Loaded Baked Potato Soup, I served Italian Cream Cake. I didn’t make it! A friend sent it to me and it came from Sam’s club and was delicious! The frosting tastes a lot like the Bavarian Cream matcha from Red Leaf, but there is also coconut and that adds a lot to this cake.
It is extremely rich, however, too rich for me unless I scrape off a lot of the frosting. I felt that it required a black tea with a lot of presence to pair with it.
I love this tea! I don’t know how to describe it accurately because there is an unusual texture or something that I only know how to describe as…cocoa powdery, and I don’t mean just the flavor of cocoa powder but even a dryness at the same time it was wet. It is not, however, the dryness associated with astringency. I do not find this tea to be astringent at all!
When I drink it, it FEELS dark and rich. Imagine if you put a tiny bit of cocoa powder on your tongue, unsweetened, and it wasn’t bitter at all. It is not a heavy bodied tea, but rather it seems to hang on to my tongue for a moment before I swallow. This is what made me feel it would go well with that rich cake. Again, it needs no milk or sugar, which was critical since this cake is so rich and sweet.
I think it paired very nicely, but it is also wonderful on its own and is great for gong fu sessions, too.