Matcha Outlet

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Recent Tasting Notes

drank Oishi Japanese Matcha by Matcha Outlet
1719 tasting notes

This has become the clear favorite from the three Japanese matcha I have been trying out. Initially I found them pretty close. More tasting is causing the divide between them to grow. I’ve mentioned before almost all my matcha is mixed cold with milk and a little sweetener. I don’t bother with anything above culinary grade because why, and I have used almost exclusively Chinese green tea powder rather than true matcha. Chinese powder is cheap and while not usually tasty straight it does stand up well to mixing. So, here the tea does manage to hold up well to milk while staying very smooth. This has a fresh leafy green taste and a healthy meaty seaweed umami note. It is slightly sweet on its own. I still add sweetener anyway because that’s how I roll. Though I don’t drink it straight regularly it does taste nice to me without bitterness.

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drank Oishi Japanese Matcha by Matcha Outlet
1719 tasting notes

I am writing one review for three offerings from Matcha Outlet (formerly Red Leaf Tea). All three are of Japanese origin. All three are culinary grade.

First a little background – I have sampled literally dozens of powder green teas. While I enjoy most tea types, I find I personally have never gotten the matcha bug. I just never crave a bowl of straight matcha. So I am possibly not the best source of guidance on the subject. I do drink a daily cold latte made with milk, sweetener, and culinary grade green tea powder. For the last couple years I have been using Deluxe Matcha which started as a highly floral powder from China. Lately it has become more earthy and far less floral. So, time to see if I want to keep it or find a replacement. On to the review -

All three samples are a deeper green than any Chinese tea I’ve sampled. They are pretty much identical in appearance. All three mix easily and foam well. One thing about the foam, it is a light foam. What I mean is that while the whole cup of tea foams, it is not dense compared to the Chinese tea I’ve been using. No explanation or understanding of why.
I’ve used all three to make multiple lattes and today I made individual cups of straight matcha to try and get a better feel for the differences. I think I have a bit more understanding now. Initial tasting shows very little variation between the three. Really they are very close.

Without knowing the price, my order of preference matched up with cost. That helped reassure my experience with each was at least on the right track. Again these are very close.

The Ryori is like the base model of the three. As a straight cup it has just a small amount of bitter, and is slightly sweet. It is vegetal, green, and seaweed in flavor.

The Haru is step up to my palette. It is more umami in taste. That makes it seem slightly drier. This is more what I expected.

The Oishi raises the bar just a bit higher by being a little more green tasting or possibly it is just a little sweeter while retaining the umami note.

All three are drinkable on there own. That kind of surprised me. Most culinary grade teas are not suitable for drinking straight. What I also notice is compared to Chinese powder, these can easily get lost in a latte. Or probably I just used to a more outspoken variety.

Is this going to be my replacement matcha? All three are as good as and better than most other culinary grade teas I’ve tried. All except the Deluxe Matcha from Matcha Outlet, which I still prefer even if the taste has changed with time. Until DM gets retired I’ll stick with it. If you prefer a more traditional and less floral flavor then any of these will be a good option.

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drank Haru Japanese Matcha by Matcha Outlet
1719 tasting notes

I am writing one review for three offerings from Matcha Outlet (formerly Red Leaf Tea). All three are of Japanese origin. All three are culinary grade.

First a little background – I have sampled literally dozens of powder green teas. While I enjoy most tea types, I find I personally have never gotten the matcha bug. I just never crave a bowl of straight matcha. So I am possibly not the best source of guidance on the subject. I do drink a daily cold latte made with milk, sweetener, and culinary grade green tea powder. For the last couple years I have been using Deluxe Matcha which started as a highly floral powder from China. Lately it has become more earthy and far less floral. So, time to see if I want to keep it or find a replacement. On to the review -

All three samples are a deeper green than any Chinese tea I’ve sampled. They are pretty much identical in appearance. All three mix easily and foam well. One thing about the foam, it is a light foam. What I mean is that while the whole cup of tea foams, it is not dense compared to the Chinese tea I’ve been using. No explanation or understanding of why.
I’ve used all three to make multiple lattes and today I made individual cups of straight matcha to try and get a better feel for the differences. I think I have a bit more understanding now. Initial tasting shows very little variation between the three. Really they are very close.

Without knowing the price, my order of preference matched up with cost. That helped reassure my experience with each was at least on the right track. Again these are very close.

The Ryori is like the base model of the three. As a straight cup it has just a small amount of bitter, and is slightly sweet. It is vegetal, green, and seaweed in flavor.

The Haru is step up to my palette. It is more umami in taste. That makes it seem slightly drier. This is more what I expected.

The Oishi raises the bar just a bit higher by being a little more green tasting or possibly it is just a little sweeter while retaining the umami note.

All three are drinkable on there own. That kind of surprised me. Most culinary grade teas are not suitable for drinking straight. What I also notice is compared to Chinese powder, these can easily get lost in a latte. Or probably I just used to a more outspoken variety.

Is this going to be my replacement matcha? All three are as good as and better than most other culinary grade teas I’ve tried. All except the Deluxe Matcha from Matcha Outlet, which I still prefer even if the taste has changed with time. Until DM gets retired I’ll stick with it. If you prefer a more traditional and less floral flavor then any of these will be a good option.

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drank Japanese Matcha Ryori by Matcha Outlet
1719 tasting notes

I am writing one review for three offerings from Matcha Outlet (formerly Red Leaf Tea). All three are of Japanese origin. All three are culinary grade.

First a little background – I have sampled literally dozens of powder green teas. While I enjoy most tea types, I find I personally have never gotten the matcha bug. I just never crave a bowl of straight matcha. So I am possibly not the best source of guidance on the subject. I do drink a daily cold latte made with milk, sweetener, and culinary grade green tea powder. For the last couple years I have been using Deluxe Matcha which started as a highly floral powder from China. Lately it has become more earthy and far less floral. So, time to see if I want to keep it or find a replacement. On to the review -

All three samples are a deeper green than any Chinese tea I’ve sampled. They are pretty much identical in appearance. All three mix easily and foam well. One thing about the foam, it is a light foam. What I mean is that while the whole cup of tea foams, it is not dense compared to the Chinese tea I’ve been using. No explanation or understanding of why.
I’ve used all three to make multiple lattes and today I made individual cups of straight matcha to try and get a better feel for the differences. I think I have a bit more understanding now. Initial tasting shows very little variation between the three. Really they are very close.

Without knowing the price, my order of preference matched up with cost. That helped reassure my experience with each was at least on the right track. Again these are very close.

The Ryori is like the base model of the three. As a straight cup it has just a small amount of bitter, and is slightly sweet. It is vegetal, green, and seaweed in flavor.

The Haru is step up to my palette. It is more umami in taste. That makes it seem slightly drier. This is more what I expected.

The Oishi raises the bar just a bit higher by being a little more green tasting or possibly it is just a little sweeter while retaining the umami note.

All three are drinkable on there own. That kind of surprised me. Most culinary grade teas are not suitable for drinking straight. What I also notice is compared to Chinese powder, these can easily get lost in a latte. Or probably I just used to a more outspoken variety.

Is this going to be my replacement matcha? All three are as good as and better than most other culinary grade teas I’ve tried. All except the Deluxe Matcha from Matcha Outlet, which I still prefer even if the taste has changed with time. Until DM gets retired I’ll stick with it. If you prefer a more traditional and less floral flavor then any of these will be a good option.

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88
drank Caramel Matcha by Matcha Outlet
739 tasting notes

I tried to update the Caramel Matcha from Red Leaf Tea to Matcha Outlet but it wouldn’t let me because this tea page exists… So for anyone that doesn’t know Redleaf Tea is now Matcha Outlet they made the change awhile ago. This is really awesome matcha. Nice sweet caramelly goodness.

Flavors: Caramel

Preparation
Iced 16 OZ / 473 ML
ashmanra

One of their best flavored matcha, IMO.

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85

Singing and playing 5 services plus rehearsals this weekend, so I backed off the normal coffee and several pots of tea thing. Hydrating with some home-blended tisane based in roobios, with some ginger and lemon. (It’s pretty good, by the way!)

But I still like a little boost in the cup, so when a trusted friend suggested matcha, and then pointed me toward a sale at Matcha Outlet (formerly Red Leaf Tea), I bought my first ever matcha.

Preparing in the total non-Japanese way using a cup and battery-operated frother, I seasoned the cup at 165° then sifted about a gram into the warmed cup and added about 2 oz 165° water. After “whisking” it into a thick green paste I added the remaining water before drinking.

The resulting cup has an aroma similar to fresh cut grass and is lightly sweet to the taste. A very pleasant drink and I did notice a caffeine-like effect. Though it wasn’t the jolt I get when starting the day with a black tea or coffee, it was mild and pleasantly stimulating..

Flavors: Grass, Honey, Spinach

Preparation
165 °F / 73 °C 1 g 6 OZ / 177 ML

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84

So this is not my favourite, I actually got it for Mom but she like me preferred the Madagascar Vanilla instead. So I got stuck with this one. This one is sweeter I think. It has more in common with DT Vanilla Matcha minus the sugar of course.

Preparation
175 °F / 79 °C

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84

While this is not my favourite vanilla matcha from Matcha Outlet (formerly Red Leaf Tea) it is however a pleasant drink to help you wake up in the morning. Of course anything vanilla is fine with me. I admit that I woke up ages before my alarm only to yawn this morning. It rained last night so I’m not cycling into work today. I feel so lazy taking a car but I know if I don’t I will just get splashed with dirty water the second some car comes speeding by. Ah well at least I have my yummy matcha.

Flavors: Vanilla

Preparation
170 °F / 76 °C 8 OZ / 236 ML

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80

GCTTB

I had pulled this one from the GCTTB because I had purchased a DT’s matcha shaker and had wanted to give it a whirl. It’s been months now that the matcha shaker has sat unused and unopened. Until this moment. The shaker works really really well, btw, and it is totally a simple thing, so I would recommend it to anyone who was looking for such.

This matcha, as others have noted, is lovely. It has a sweet buttery caramel flavour and a bitter note. I may have added a touch more leaf than necessary which has contributed an unwelcome artificial flavour. Also, I am drinking this straight up. I am sure that milk or cream would be a welcome addition and would smooth out the bitterness.

Thank you, VariaTEA, for adding this to the box.

Flavors: Bitter, Butter, Caramel, Green

Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML
VariaTEA

YAY!!! I am glad you liked it. It is a bit old but I tried it just before I put it in the TTB to make sure it was still good.

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drank Rum Matcha by Matcha Outlet
5405 tasting notes

This is a queued tasting note.

So, I made this one for myself at work while I was sampling; just as an iced latte, which isn’t a huge jump from my typical matcha milk. I will say, that as much as I enjoyed the flavour it didn’t remind me of rum at all. More so, it was grassy/floral with a sort of boozy sweetness but nothing that would immediately be pinpointed to rum; white, spiced, dark or otherwise. So, I’m definitely going to have to revisit this one straight and reassess.

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81

Iced matcha, in the matcha maker – about 50/50 with cashew milk.

It was delicious! Very, very sweet with really distinct honey notes and floral undertones. The cashew milk turned out to be a brilliant decision though because it ended up coming out tasting kind of like Honey Nut Cheerios, but without the grainy/starchy element. Really tasting though, and since it was basically my breakfast that morning also quite fitting.

Helena

Sounds yummy! Might have to try it when I order more matcha from them.

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81

So this is something I’ve wanted to do for a while that I finally made time for…

Gnocchi with matcha sauce! Hawaiian Honey matcha cheese sauce, to be particular. I wasn’t totally sure which matcha flavour would be the best to infuse into this dish; something super fruity would just feel out of place and I didn’t think that one of the alcohol themed ones would work either. So, that sort of left this one? And a bit of sweetness with the gnocchi and cheese? Sold!

Pictures:

https://scontent.fyyz1-1.fna.fbcdn.net/v/t1.0-9/18519871_10210357607230477_1747147248600667461_n.jpg?oh=a6f9ef8f7e0eca96e51e297d501dfc52&oe=59787276

https://scontent.fyyz1-1.fna.fbcdn.net/v/t1.0-0/p160x160/18424059_10210357729353530_2409100780647275341_n.jpg?oh=12eeb161d4ca86ee1a7c4362fadd2c4d&oe=59AF9875

The second one is my very dumb, very socially awkward/introverted brother thinking he’s being funny by throwing up a gang sign to photobomb my artistic pictures…

- Very creamy, buttery with a very delicate sweetness
- The sauce had a lovely consistency; light, fluffy and silky smooth!
- Only criticism is that I used a sweet cheese, so with the sweet matcha it’s a bit rich
- Perfectly satisfying and indulgent otherwise

Yummy!

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81

Cracked open this package of matcha this morning!

I’ve been putting off trying this one until I finish off more of my other matcha, but I have an idea for a dish that would use matcha in it, and a gut feeling that this matcha is going to compliment it the most. So, before I go using the matcha in the dish I wanted to try it straight first to get an idea of the actual flavour of it.

Honestly, I kind of expected this to just be a sweeter matcha and to an extent I guess it is that. However, the ‘honey’ note really does come through as distinctly honey in addition to this just being sweet. Not too sweet though, mind you. Oddly, I think the finish is a little bitter too – but I know that’s not from my over leafing or using water that was too high of a temperature. A bit of bitterness kind of works with the sweetness though; it helps keep it from being cloying.

Apart from that, there’s the obvious grassyness and some floral undertone. Pretty smooth, and definitely enjoyable…

Yes, I think this will work beautifully for what I have in mind…

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69

Matcha Milkshake!

So, this one I decided to switch things up and instead of using the vanilla gelato I’ve been using lately, I went with a lemon flavoured frozen yogurt! I still used the same ratio of milk and ice cubes, but I thought the added flavour of the lemon might be really nice with the kiwi!

And it was! I got both of the two flavours, and it was this lovely bright but still really creamy mix of the two. I mean, it’s hard to describe it past ‘lemon and kiwi’ because that’s just… what it was. The level of sweetness was good though, and while it wasn’t the worlds most natural kiwi flavour (kind of had a candy quality to it) I think it was very well balanced with everything else!

I’d make it again, for sure.

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69

Tea and chocolate experimentation, take #2!

This time around I went with a classic; chocolate dipped strawberries! My spin on it, however, was to use a white chocolate base and mix in some kiwi flavoured matcha. Everyone knows that strawberry kiwi is a killer combination!

- Like the grapes, the crack of the chocolate with the juicy strawberry is very satisfying
- The creaminess is really good too
- It’s definitely a sweet treat, but I like that it’s fruity through and through
- Also a touch of a floral quality to the matcha too
- Best part is that I can share with Kandyce who is allergic to cocoa

Pictures: https://scontent.fykz1-1.fna.fbcdn.net/v/t1.0-9/18424003_10210331226210968_1640316309374501618_n.jpg?oh=892f312bf5dea1d8544f479043072ea5&oe=597AAF57

Song Pairing: https://www.youtube.com/watch?v=xUQNqsO_SjM&index=2&list=WL

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69

This is a queued tasting note.

So I drank this quite a while back whisked into some cold water with little slices of meyer lemon. I wanted to wait to write about it until I had some photos uploaded, but then I got lazy and didn’t upload the photos very efficiently so this note has just sat and sat.

Basically, this started off quite lovely tasting. It was definitely strongly kiwi with hints of acidic lemon. Very tropical feeling? In a lot of ways it also strongly reminded me of DAVIDsTEA’s now retired “Kiwi’s Big Adventure” blend which I suppose makes a lot of sense since that was a green tea with kiwi and lemon. Apart from that, this also had a pretty strong floral undertone. Admittedly, by the end of the milk jar the flavours had built up in a way that tasted pretty artificial though, and the lemon was mighty strong.

For the record, it paired really nicely with my chia, yogurt and berry cup! Made for a really lovely breakfast sitting out on the porch up until around the last third of it or so.

Pictures:

https://www.facebook.com/photo.php?fbid=10209709802195756&set=pcb.10209709812756020&type=3&theater

https://www.facebook.com/photo.php?fbid=10209709802155755&set=pcb.10209709812756020&type=3&theater

Song Pairing: https://www.youtube.com/watch?v=rOV6I4fYnvQ

Chalk this band up with the likes of Fallout Boy and others who don’t know how to give a song a title with an appropriate length.

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80

Had this one hot yesterday, with a splash of milk.

Taste wise it was pretty solid; mostly a smooth, silky Creamsicle sort of flavour with grassier, floral undertones from the matcha base. There was something about it that reminded me a little of soy milk, and that was a touch weird because I hadn’t used soy milk in the cup – I was using regular 2% milk.

My boyfriend wont drink matcha because he doesn’t like the “powdery” mouthfeel. I’ve literally never had problems with that when drinking matcha… up until this cup.

I think it must be the power of suggestion/the fact I had his opinion on matcha in the back of my mind when I was drinking this, but I definitely thought the mouthfeel was really powdery. Not unpleasant; but definitely noticeable. Damn you, boyfriend, and your heightened sense of touch/texture! Seriously; he picks up on food texture SO MUCH. I mean, it’s because he has a bad sense of smell/taste so he relies a lot more on touch/texture with food, but now it’s got me noticing things that I’d really rather not be noticing…

Oh well.

MrQuackers

No joking. Orange Creamsicle milk was the worst thing this year.

MrQuackers

It’s probably better that he doesn’t drink matcha.

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80

Matcha Milkshake!

So, I made this one the same way I made the Hawaiian Punch Matcha shake I described in this tasting note: https://steepster.com/roswellstrange/posts/361335#likes

Honestly? I think I actually liked the Hawaiian Punch better but this one was still really good. Since the recipe uses vanilla ice cream, the vanilla flavour of the matcha was pretty engulfed by the ice cream/gelato. Or, at least, they worked together in a way where you couldn’t really differentiate between the two different sources for vanilla flavour. The orange was nice though! Sweet, but mellow. Very creamsicle like without that raging sweetness.

I would totally make this one again, I might just add a bit more matcha though to get a more amped up flavour…

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80

Iced Latte.

Drank this one at work while I was sampling some of our new summer teas;

I picked this one out because the smooth, silky creamsicle flavour that comes from the vanilla/orange pairing is pretty summery to me. I mean, when else does one indulge in a good creamsicle? I did underleaf my latte a bit, which made this a lot more delicate and soft in flavour – still quite nice, though. More weighted towards the vanilla than the orange though.

Still need to try this one hot.

Sil

orange juice + vanilla matcha = creamsicle yum

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80

I’ve felt really restless all day today, so this afternoon I downloaded a bunch of new music onto my phone and whipped up a large travel thermos of this matcha whisked into some cold coconut milk and I went out for an aimless walk/stroll.

I ended up going around the block a few times, down to the frozen over duck pond three or so blocks away, and finally settled back at the mini ‘playground’ built in between the four different condo buildings surrounding the one I live in. I stayed there about half an hour, just taking in the fresh air and listening to some music.

This was really good matcha; it was my first tasting and I had a hard time gauging whether it would be more orange or vanilla heavy based on the dry smell of it alone. At first as I started drinking it I tasted the coconut milk more than anything else but slowly the flavour of the matcha itself seemed to build. I’d definitely say that the vanilla comes off as initially stronger; apart from the taste of the coconut milk it’s the first thing that jumps off and creates a silky coconut and vanilla top sip combo. However, as it just starts to fade the orange kicks in and is this sweet, fruity counterpart. For a few seconds, this is very creamsicle like and then eventually the vanilla has been masked by the orange and the result is delightful, soft orange notes.

All in all, I thought this was the perfect balance struck between sweet/creamy matcha flavours, which typically do really well as lattes, and brighter fruity matcha flavours which are generally the ones I tend to want to drink straight. It’ll be interesting trying this in the future without the coconut milk as well because it was so present in the flavour, and paired so well with both the vanilla and orange.

Also, song pairings! It was a long walk, so I listened to a lot of different things. However, the one match up that really stuck out to me was this one:

https://www.youtube.com/watch?v=1zvm58NRqZY&index=16&list=LL1M1wDjmJD4SJr_CwzXAGuQ

I liked it ‘cause it was mildly upbeat and sort of summery, which worked with the Creamsicle flavour I had going on. However, it’s also a little melancholy and sad which worked with my surroundings as I walked; the sun was setting, it was cool out but not cold. Everything was quiet, still, peaceful…

It just all pulled together so nicely.

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71

I’m drinking this one right now as a soy latte, with a bit of chocolate agave.

I actually finished all my opening stuff for work today a good twenty minutes early so it let me sneak in this early morning latte/tea review! Hooray for preparedness and efficiency!

I added the chocolate agave not because I thought the latte needed the extra sweetness but because I was hoping for a bit of a “Reese’s Peanut Butter Cup” flavour and to my delight that’s exactly what this tastes like! It’s indulgent, and smooth and really quite a good recreation. The downside to the cup, because it seems like there’s always a downside, is actually the soy milk I used for it. Normally I’m not a big soy milk fan but I wanted the extra protein. Flavour wise, I don’t think it’s negatively effected my latte but it definitely is separating MUCH more easily than cow’s milk would have and I find myself CONSTANTLY having to stir it/rewhisk it to get a good texture.

MrQuackers

The title and first sentence said it all. Mooahahaha :)

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71

Broke into one of my new matchas yesterday; I was just really feeling like something nutty and sadly I’m all out pistachio matcha now so this was the next best option.

I made this one as a coconut milk latte. My hope for it was that it’d taste a little bit like peanut butter, similar to how DAVIDsTEA’s Nutty Granola Crunch does when it’s latte’d. I will say that it was really sweet, smooth and nutty in general but it didn’t taste distinctly like peanut to me: just generic nuts. Or, at best, maybe more almond than anything else? But not like an overly sweet marzipan almond; just regular ’ol almond. I have to at least consider that may be in part because the coconut milk also has a distinct taste that I could see muddling the flavour a little. It warrants further investigation of this new matcha in just straight water.

Like I said though, it tasted really good even if it wasn’t super accurate and ultimately taste IS the most important factor…

Song Pairing: https://www.youtube.com/watch?v=uwN-oL-b2Rg&list=LL1M1wDjmJD4SJr_CwzXAGuQ&index=11

Fuck yes for song mash ups! And good ones at that. I though the nuttyness of the blend in addition to the overall smoothness of it complimented this seamlessly executed mash up perfectly. Plus, it was up beat – a quality worthy of the buzz a matcha latte gives you.

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87

Made this one as a matcha latte at work, extra extra foam.

This one was delicious, though a little weak. To be fair, I was somewhat reserved with the amount of matcha I used, and then on top of everything else I used a TON of milk (which definitely masks flavour) and the drowned the mug in layer upon layer of frothy milk foam, which then only ‘watered’ down the flavour even more! Still, it was very creamy and sweet with vanilla notes and a soft boozey quality. Just like Irish Cream.

The weirdest part was that it was somewhat astringent though? I’ve pretty well never had an issue with a flavoured matcha, especially one prepared with milk, leaving such an intensely dry feeling on the bed of my mouth. I don’t know what it came from, but it was hella weird. Still tasty, but weird.

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87

So, I know I drank this whisked into cold matcha milk because I wrote it down, but I don’t remember literally anything else about drinking it…

I think I liked it? Normally I note otherwise if I didn’t. I don’t see why I wouldn’t have; I enjoyed it as a hot matcha latte and cold wouldn’t have been much different.

EDIT: Coconut Milk…

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