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Recent Tasting Notes
This review is actually a review of a method of making matcha lattes rather than the matcha itself. Maybe I should move it to a heading of “cocktail shaker” under tea equipment and paraphernalia!
When Red Leaf matcha lattes became all the rage on here, I bought a TON of matcha. I experimented with all sorts of ways to make it and finally settled on using an Aerolatte to whisk it all together. It struggles a little with thick honey but if you add just a touch of warm water or milk to “melt” the honey, it is easy. The problem is that I like my matcha lattes to be cold cold COLD!
I had read about people making lattes in a cocktail shaker, so I tried a Williams Sonoma Working Glass with rubber lid. Yes, I ended up with matcha latte all over me. In my hair, even.
Today I saw a cocktail shaker at an estate sale for five bucks and it appeared to have never been used! It even had a bottle opener and matching cheese knife inside, still wrapped in plastic. I decided I could give it a go as a latte maker and wouldn’t mind too much if it failed at that price. Besides, I needed a new bottle opener for the outside fridge where we keep our glass bottled sodas!
I sifted my matcha into the shaker. For those who participated in the blind study, it was sample five from Red Leaf from waaaaay back when we tested green, white, and black matcha. I added a tablespoon of honey, some milk, and some ice cubes. I put the lid on and shook it over the sink…..just in case.
No leaks! Yay! I poured it into my glass and a lovely froth topped my latte. I peered in the shaker and I could see tons more froth that I could have scooped into my glass, keeping or discarding the ice, but my glass was full so I didn’t. The honey seems to have blended fairly well, but I think it would have even more so if I had warmed it. Shaking it with the ice would have chilled it again and I would have gotten the icy cold temp I like.
I am going to try this next with raw cane sugar instead of honey. I have already had two lattes though, so I may wait a while!
Overall, I am really pleased with this method and tickled that I found a cocktail shaker so cheap, since I had been loathe to pay full retail for one.
I made my unknown matcha blend as a latte this morning. I added some hot water to the matcha powder and whisked it rather poorly. Then I added cold almond milk, a little sugar syrup, and ice. Yum. I really like matcha this way, especially the ones of unknown quality I pick up randomly at Asian supermarkets. :)
Oh, and weirdly my “Likes” are disappearing. :( I can’t keep track of the ones I’ve read and haven’t read. So sorry to the people who might be getting multiple notifications that I’ve liked their tealogs!
(PS. The one I have isn’t the one pictured. But it’s still unknown! I can’t read Japanese!)
Decided to try this again today, as I am doing an online CV thing, and it is horrible and I hate it. Obviously it wasn’t designed by the people who need to use it. If only there was an Excel form that I could fill out and upload into the database as a CSV. Gah.
I mixed 1 tsp matcha with 2 tbsp almost hot water, and whisked it. Then I added 1/2 tsp sugar, soy milk, and ice. Shook it in my cocktail shaker, and only spilled a little while pouring it into my
canning jar glass.
Yes, it’s a touch bitter. It was cheap, so that’s to be expected. But it is also sweet and grassy and green tea flavoured, and it goes so well with the vanilla sugar and plain soy milk. It’s more matcha-y than a sbux green tea latte, but a similar flavour to the unsweetened ones. Not as green, but this is totally cheaper.
I have hardly any lumps today, so this probably needs to be dissolved in hot water before mixing in other stuff. Not a problem, really. My kettle is almost always warm. :)
I picked up some matcha powder (for $7!) at the H-Mart out in Langley today on my shopping expedition.
This is actually the best random unknown matcha I’ve had. It smells sweet and grassy in the bag. I made a latte with about 12 oz soy milk, 1 tsp matcha, 1/2 tsp sugar, and ice. I shook it fairly well, and sieved the matcha but it still clumped. I’m drinking with a straw to avoid the floaties.
All in all, this is fairly decent. I will probably use it in morning smoothies and iced lattes, but maybe I’ll whisk it with a little milk or water before shaking, just to avoid the clumps!
(I also accidentally purchased some of the matchaccino mix from Red Leaf. They have custom flavours! I got coconut! So excited!)
Like the other I just added and reviewed,(And I think these were bought from the same company…they kind of taste similar.) It’s an ok tea, I think it would be smashing iced. And is light on the fruit taste. Truthfully I would like it with just alittle bit more. Not overtaking the tea, though. Yes I know-I’m picky. So shoot me already;)
Final three! Oh god I am so tired of Final Four stuff around Atlanta. I’m not even going downtown Monday because I am going to hate everyone.
I also cannot register for classes, “the 3,000 students able to register today” crashed it. Funny, this has never been a problem ANY OTHER TIME. The last time I have to register? Down for hours. Ridiculous. If I miss out on this Politics and Film class I’m gonna lose it.
So I swear there was an entry for this somewhere but I can’t find it so whatever. This is a really savory green. Seems like there’s a hint of smoke in there, and it’s still a bit sweet and grassy.
It’s okay, but it’s going to continue on in one of the boxes because…well too much tea already.
This was given to me by a friend. The package is all in Chinese characters. She gave me about six of these little foil packets, each containing ~3 tsp of leaves. They smell oolongy, but not sweet or floral at all. Very woodsy. There’s something reminiscent almost of a Yunnan black in the scent.
Taste is similar to the smell. It’s a darker oolong, but it doesn’t taste roasted. Just… dark. I may have oversteeped as it was a little bitter, but I still finished a large mug.
Got this from my favorite tea store:)
This has become my newest favorite white tea. I have done 2 steeps, (the 2nd is ok, not very impressive, though still some taste.) The peach flavor is subtle but recognizable, (Less so in 2nd steep.) The vanilla bits in the tea make it seem like marshmallow. I most likely would be getting this tea again.
Thank you mrmopar for this pu-erh sample!
Yikes! What a hardened packet of pu-erh nibs! I had to SOAK the little devils for a bit to soften them enough to break apart, all the while letting no color from the nibs leech into the water.
As I said, “Hard!”
Once they were pliable, color began to swirl rapidly in my glass pot and timing began.
A minute later, I pulled my basket and took a sip of the dark coffee brown liquor.
The flavor was savory mushrooms, sweet and salty. When I moved my head back from the cup, I smelled vanilla tobacco as the scent of the mushrooms mixed with vanilla wafer.
Late in the tasting, the feel of spice tingled my tongue the way cinnamon feels.
I wasn’t expecting this much complexity out of the work I put in breaking up the nibs. They were pretty ugly and the liquor was uninteresting to look at.
People can be like tea. Not much to look at and uninteresting on the surface. Some are very hard and take time to get to know! If time is taken, and if we can look past that initial hardness they can be the most interesting, unique and memorable people of our lives.
Like always, tea is an awesome teacher.
I’m not sure if the “Company Name” would be Three Rivers or what I got this one at an Indian store across town, Its not a chai or anything like that it’s just green tea, i tasted it made straight in the gaiwan and it taste similar to maybe a gunpowder green tea to me,slightly smokey with a pleasant bitter, but when I make it a certain way with a little milk turns Pink somehow.
I had to look online for an better way to make it rather than follow the jar instructions because instructions on the jar was obviously for making a really large amount at once AND the english was so bad I really didn’t know the amounts of water to use.
So I found way to make a smaller amount and I had to show lance and ask him “what color is this tea?” and he confirmed to me that it was Pink tho it looked more reddish to me.
Interesting, i’m really not sure how the Pink colour come about but it does, I also wonder if it is something they did to the tea or can ANY green tea do this when made this way or maybe a white tea?
I’ve googled pink tea and how to make pink tea and I see similar type methods of making it and some of them use Baking Soda to make it turn pink and that confuses me, I didn’t use baking soda.
I poured 300ml filtered water into saucepan with 1/2 teaspoon of the Kashmiri Tea and brought to a boil and let it simmer for 10 minutes, I then added 100ml of cold filtered water to it and brought it back to a boil once again, then I added milk 1 tablespoon at a time until it turned pink.
When it turned pink i added some sweetener and sipped it like a breakfast tea, It didn’t taste bad or super good to me tho i did like it, it just tasted like a strong green tea with milk in it which was something I haven’t had before so it was different.
I’ll drink it sometimes for breakfast if I want something different, I’ll likely not add anything to it to make it a chai tho because I think I like it just plain pink with only milk :)
This tea smells more interesting then it tastes. I never have had a Mojito, so could not tell you if the tea tastes like one. There are subtle hints of lime and mint, (Though the mint impression might be due to my last cup from last night, I may not of washed out the cup and strainer as well as I should of.)
So, I might be inclined to get this one again…we’ll see. (LOL. Got this from my favorite tea store, which while it is a ways from my house, it’s practically down the street from where I am staying this week. I find it amusing that if this tea were from DT, or another tea store that I couldn’t get to without alot of hassle, the lack of interest in it so far would of provoke an automatic ‘no’ in whether or not I would get it again.)
Got this yesterday while hanging out with My Mom for our dual b-days (Mine was the 2nd, her’s is the 3rd.) and took her to my favorite tea store nearby where I am staying this week. I had wanted to get this tea the last time I was there, but it didn’t make the cut list.
The directions say to use 175 F on it, yet the taste is a bit off, like not as flavorful. Kind of like when tea had been boiled when it shouldn’t be. It smells wonderful though. I am kind of picky when it comes to cherry flavored things, whether it’s real cherries or not. But the smell isn’t really cherry-ish to me, it actually smells like caramel. I just wish I knew why the taste is off though. Maybe once it cools off more the flavor will come thru. I could always try to get my Dad to taste it…he loves cherries. Good thing we live in a state known for it’s cherries (Michigan.) smiles
This was a little sample that came to me in a set of itsallabouttheleaf.com review teas, and for the life of me, I can’t remember what company provided it. Do any of you recognize a company whose samples are vacuum-packed in pretty little pink pouches?
Well, whoever provided this gets a salute from me. It’s a medium honey-succulent tea that doesn’t have the mouth-drying astringency of some fancy-schmancy oolongs. Quite pleasant. Looking forward to sleuthing out its origin.
Well, for a bank-busting $3.60 at Fox Farm Whole Foods, I have just embarked on an enjoyable experiment. Based on my consistently positive experience with calendula as a blend-in in many varieties of teas, I wanted to try it on its own. I will likely be trying it for years to come: one packed-tight little bulk bag, loosened, filled two quart jars with nearly a pint of dry leaf left over!
First impression is good. Looks like chamomile in the cup, and tastes similar, but sweeter. Sunshiny and a little coppery without being citrusy, if that makes sense.
Furthermore, according to many magnanimous health claims, this will fix tummy troubles, girl problems, skin wounds, and my dog’s fleas (if I had a dog). According to one recap:
Calendula is so gentle, it is often given to children for upset stomach. It’s astringent and anti-inflammatory properties make it particularly useful for treating heartburn. As a skin wash, calendula stimulates the grows of skin cells to fight wrinkles, keeps complexion smooth, moist, and helps fight acne breakouts. (More info at http://www.calendulatea.net/).
This could be the beginning of an interesting relationship.
steeped about 10 mostly whole cacao beans in porcelain competition tasting set.
nice sweet tea with cacao aroma as expected.
the reason why I am reviewing it here, is because it appears to balance out the side effects of drinking too much caffeinated tea
I drank many cups of dan cong, until my hands were sweaty. just now, I drank a few cups of this, and I feel a pleasant, strengthening warmth along the sides of lower torso. a ‘refueling’ grounding effect. defininitely warming.
It’s me with a new profile picture. My mom and I spent the day enjoying lunch at the Dragonfly Artisan Tea Cottage in Sylvania and shopping. It was lovely.
My mom had me choose the tea today because she says I’m the tea expert :) I chose this because my mom loves fruit teas. It is wonderfully fruity and sweet on its own. I’m learning to enjoy fruit teas more. If you’re ever in the Toledo area, the Dragonfly is the place to go!!