Prepare plain with 140 degree (not listed on the slide bar) water and whisked immediately.
I could not get this stuff to froth. Maybe it’s the heavy starch in combination with the powder but I’m not really sure why.
There also seems to be a much heavier consistency that isn’t allowing the tea to remain suspended so I feel the need to continue whisking just to get the particles off the bottom. Which isn’t very fun.
The flavor profile is a little more bitter even with the cooler temp water but I’m going to continue to muck around with measurements hoping to find something awesome.
This tea really does taste like toasted rice tea in powder/it’s kinda matcha form which is very neat.
I just have to figure out how to brew this SOB.

160 °F / 71 °C 0 min, 15 sec

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Belly/Burlesque Dancer… knitter… scientist… tea drinker.
Go figure… I don’t get it either.


Somerville, NJ



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