96

Latte style tonight! I put this in a small empty Upton tin to store it and had a brief moment of panic that I wouldn’t be able to get it open without spilling it EVERYWHERE. It was stressful but ultimately no matcha was wasted!

This one is so good. The cocoa powder and tang of the cheese, and the ladyfingers are all pretty evident in the taste. It is the essence of tiramisu, really, and sweet enough without sugar. I love matcha lattes but I have to be in a special mood to take the time to put one together – sifting and heating and whisking and frothing dirties up a lot of dishes for the 5 minutes I manage to keep it in my cup!

But tonight it was absolutely worth the effort – tornado watches and bad weather and tv with the boyfriend. Yay for nights off!

Preparation
195 °F / 90 °C 8 min or more

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

Location

Atlanta, GA

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