Holeeee matcha! wheatgrass matcha that is. Very tart and fresh tasting, and in an odd way, I really understand what that comment below means about marshy flavours, in a springy fresh way.
I had a sample of this at the Toronto Tea Festival, and I think they made it a bit strong for my liking. Hmmm.
Anyhow, the festival was the highlight of my year. The pinnacle of my tea journey so far!
We were expecting maybe 800 people at most, but instead got blown out of the water with atleast 1200+
I am so impressed that Tao managed to pull together such a massive project, all in the first year. Next year, a bigger venue, more vendors, a broader range of speakers and samplings… wow! it is going to be big. I’m getting giddy thinking about it already :D
This is our luxurious rendition of genmaicha, the original blend of roasted rice and tealeaves. We hand blend a special varietal of deep-steamed sencha from Kagoshima with roasted sticky rice to create a smooth body and sweet flavor. We then add stone-milled matcha from Kyoto and sweet roasted rice powder to produce an extra creamy cup with a vivid green infusion and smooth, roasted flavor.