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i have been drinking this tea for about 2 months now. I have liked it from the start, but the other day I wanted to play around with it. So I put some extra tea in so i could get a stronger flavor. I normally steep it 5-6 minutes, but this time i only did about 4-4:30. Made a huge difference. All of the flavors stood out more but at the same time blended together. A smooth taste. i am going to be making it that way from now on.
Preparation
When i first started drinking this i was not a huge fan. But now I have this every morning. This is always my first tea and then i follow it with something else.
My original problem with it was that i was not making it correctly. I always had clumps of powder. I tried a couple of different tools and ended up using an small egg beater. I also only poured in a little water at a time and then mixed it, then more water and so on. I think it is a little pricey, but at the same time it does last a long time.
Update: I figured out what to do. Normally i put the Matcha in the cup and then all of the water. But i have been playing around with this. This is the way that worked best for me. Put the Matcha in the cup, and then add a little water (just enough to cover the bottom). Mix that in then add a little more water. I did this a couple more times till all of the water is in the cup.
For me this made a HUGE difference. The taste is much better and i have no more dry clumps. I also have been using a small egg whisk (a mini whisk).
Last night I tried to make a matcha shake. (matcha, milk, ice and sugar). Not bad at all.
The dry aroma smells heavily of fruit and reminds me most of papaya or guava, though neither exist in this tea. Once brewed the aroma becomes much more floral. The rosehips come out most readily with the hibiscus not far behind.
Producing a very very light yellow-orange liquor, the flavors get complicated. There’s an unexpected astringency here which I blame the citrus peels (orange and lemon) for. I don’t sense any mango smoothness or natural sweetness from the hibiscus. Instead I mostly get the sour cherry and rose petal coming through.
Snow Geisha causes a notable dryness of the palate which I also did not expect for a white tea.
While the aroma was satisfying I would have liked less complication in this blend flavor-wise. Maybe drop the fruit peels and the rosehips and see how that turns out. As it is, I felt this blend fell short of my expectations.
Fans of fruity teas may like this blend, but be forewarned some sweetener may be handy to keep this tea from drying your palate too much.
Preparation
Fisrt cup of the day. I love starting my day this way instead of coffee. It is so smooth and nutty. Watching the cornflower petals unfurl and to smell this while steeping builds the anticipation of a great cup of tea. I also love to get to the bottom of the mug for all of the yummy goodness that awaits me. Its kinda like a journey of deliciousness.
Preparation
To continue with “Mate Day” I chose this one. To me this definitely gives the my morning mate a run for its money. The my morning mate has the edge. Its almost like choosing between children both are delicious and this one will probably appeal to more people because of the depth of flavor. It is nutty, chocolatey and smooth. It still provides the boost you will always get with mate. This is a little more “friendly” than most mate teas.