drank Mint Matcha by Red Leaf Tea
603 tasting notes

Recipe: 1/2-2/3 tsp mint matcha, ~3 oz hot water (175 degrees), whisk with a fork (did not foam much at all), add some hot milk (1/2 pint minus a couple of gloops for my earlier tea this morning) and 1/2 tsp rock sugar. Stir.

Very minty. I didn’t get the robust flavour on this, just the distinctive, but it is still very very minty. Not that that is a bad thing! Not at all! I love mint. I taste mostly peppermint on this, maybe a hint of spearmint but mostly just peppermint. Hmm, probably should have added a bit more sugar to this one than normal, it’s got a bit of a bite to it. This will (in smaller quantities) be a great mixer matcha. I can’t wait to try it with french vanilla/creme brulee/bavarian cream. Might bring some home to try with belgian chocolate, but I might not. The belgian chocolate at home is made with a black base and the belgian chocolate that I haven’t opened yet from my last order is made with a normal green tea base and I might wait for that one to try mixing a chocolate-mint matcha. Looking forward to it though!

Made as a hot latte, this is VERY refreshing and crisp. It is almost cool on my tongue despite the actual temperature of the beverage, which is a bit of a strange feeling. Beyond minty tea, I don’t really consume hot mint anything.

You can find this matcha (and many MANY others) at Red Leaf Tea, but here’s the mint specific link: http://www.redleaftea.com/matcha-tea/mint-matcha.html

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Single, vegetarian, asexual, 5 cats. Airplane Engineer. I drink most of my tea with a bit of sugar and all the ones with a black tea base with a little bit of milk too. I’m super sensitive to bitterness and spiciness so I tend to avoid those.

I am also a flavoured matcha latte fanatic.


Renton, WA, USA

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