87

I apparently use way more matcha than others when making lattes.

8oz heated plain almond milk, 1 heaping chasaku scoop plus 2 almond size ones. Frothed with a handheld, battery-operated frother. This is the Royal grade matcha and distinctive flavoring.

The smell of the vanilla is wonderful. I don’t taste it as much as I smell it, but that’s fine as it’s still a creamy, sweet cup. There’s a slight bitter taste, but it’s no where near as bitter as the sample caramel matcha I tried (the bitterness got better as the matcha cooled). When I first tried it with just one big chasaku scoop there was still too much of a milk flavor.

Preparation
165 °F / 73 °C 1 tsp 8 OZ / 236 ML

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Bio

After getting sick for the third time within about a three-month period I decided to try and drown it out with tea. I never liked tea growing up, but in my early twenties my taste buds had finally changed enough to find the flavors.

Started with flavored blacks from Teavana (gasp), and now am primarily a white/green tea drinker. I’ve recently fallen in love with matcha.

I love teapots, tea cups, and tea sets, but mainly use my Timolino or Contigo travel mugs because they’re leak-proof and hold the heat for so long! Drinking a cup of tea before it gets cold usually doesn’t happen as I set it down and get distracted with something else only to return to it when it’s (if I’m lucky) lukewarm.

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Seattle

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