Red Leaf TeaEdit Company
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Recent Tasting Notes
Tried this one as a latte first thing this morning, and it was as good as I’d hoped based on yesterday’s shot. Smooth, creamy, slightly nutty deliciousness. I’d like to get back to some kind of matcha routine, if I can, because it does make me feel more awake over time.
Unfortunately, once my sample of this one is gone, then it’s gone from my cupboard for good. Last time I looked, Matcha Outlet’s shipping prices to the UK had skyrocketed. Fortunately, Bluebird and Teapigs are beginning to come out with their own flavoured matcha, although I doubt they’re in quite the same league as these. Guess I’ll find out!
Made this one up as a matcha shot, with ¼ tsp whisked into whole milk. It was absolutely delicious, and I wish I’d made more! Usually, nut flavours on their own are not my favourite, but this was so creamy it was impossible not to enjoy. It tasted like liquid nougat, or something along those lines.
I should probably point out here that actual almonds are something I quite like, because they have a nutty creaminess all their own, a bit like this matcha. Almond things I don’t enjoy, except in the smallest quantities, are marzipan and amaretto. After more than a mouthful, I find there’s something artificially strong about them, even though I know that’s not actually the case. This matcha is much, much more mellow than either of those, more akin to actual almonds. It’s a strange distinction to make, perhaps, but one I find useful when it comes to almond-based things.
I’m sure this one’s going to work well as a latte, too. Can’t wait to try that!
This obviously isn’t the matcha for me. It tastes too much like strawberry protein powder. The fruit flavour tastes really artificial compared to blueberry acai juice and other acai flavoured teas. I know they do not use artificial flavourings, but it leaves a weird aftertaste. I think I’ll avoid fruity matchas in the future…except peach matcha of course (current favourite).
In an effort to maintain my current inspiration, I’m going to take a lead from the truly amazing Roswell Strange and attempt 365 days of tea. That should see me through my current cupboard (92, some of them older than I’d like to admit…), and into a whole, joyful world of brand new tea. What’s not to love?
Starting straightaway, as I obviously mean to go on, this is today’s tea. I haven’t had a matcha latte in fucking forever, so it felt good to finally do something other than dump a tea bag in a cup. I used 1/4 tsp of leaf, whisked into about an inch of boiling water, topped up with milk.
To taste, it’s maybe just a little on the artificial side, although mostly it reminds me of the jam you might find in a cherry bakewell. That, and cherry tunes, and maybe carmex. Let’s face it, there’s absolutely nothing natural about this cherry. Having said that, though, I do like it. It’s deliciously creamy as a latte (of course), and it’s got a candy-like vibe going on that suits my mood this evening. There is maybe a touch more grass to the overall flavour than I’d like, but it’s not too obtrusive.
Now I’m thinking of cherry bakewell, and as I also have a sample of Red Leaf’s Almond Matcha too, that’s something that could really happen…
Watch this space :)
This one was really refreshing, with a thick mouthfeel. The flavour was mostly raspberry with a whole lotta creaminess. Not the most natural flavour in the world, but very delicious. I felt like I was channeling serious raspberry milkshake vibes whilst drinking it. Notes of vanilla, as well and a hint of floral in the undertones – probably from the matcha itself. Only downside was that the more I drank the more it started to pick up a bit of a chalky/artificial undertone. The only started being even slightly apparent about halfway through the cup, and never reached a point where it was actually unpleasant; just mildly annoying…
From my last Matcha Outlet order.
I picked this one out because I wanted both fruity and dessert flavour options and this definitely works as both. I’ve never actually tried the Raspberry & Cream flavour but I’ve had the cream versions of strawberry and banana and I really liked both, so I was sure this would probably work well for me too.
I’m trying it for the first time in a breakfast shake; pretty much my normal matcha milkshake recipe, but with a bit less ice cream and some fresh sliced strawberries tossed in as well. It’s not as pretty as the matcha milkshakes usually come out because the red of the strawberries and green matcha makes this gross green/brown colour – but as long as taste is there then that’s all that matters!
- Just a touch artificial/chalky tasting
- I think I was too heavy handed with the matcha
- Otherwise very sweet/creamy with good, bright raspberry notes!
- A touch grassy and floral
- And a slight hint of strawberry
I’ll be sure to try it straight and in just milk as well; I’m very curious to see if that chalky sort of element is the ‘cream’ in the flavour or if it’s just ‘cause I used too much matcha. Sometimes artificial vanilla tastes VERY chalky to me, so I have to at least acknowledge that it might be the flavouring in this even though I’ve never experienced that chalky quality with any of the other “and cream” matcha flavours I’ve tried…
Did this one up in a mix of cold water and coconut milk. I was trying to recreate that sort of “Mango Coconut Sticky Rice” flavour that I love so much, but you know without the rice element of that. I thought I could probably get it close/similar enough for it to be really satisfying though.
It was decently good overall; definitely a mix of mango, coconut, and grass notes. It would have been better with a little bit of a sweet element; as it was it had a bit of astringency/dryness in the top of the sip – a pucker without the sour element, if you will. The mango also has that strong pine flavour to it that I associate with underripe mangoes. I normally like that taste a lot, but I don’t know that it worked with the coconut as much. Mango Coconut rice doesn’t use underripe mango – it’s sweet, often over ripe stuff that’s like dripping with sweet fruit juices. So, it just wasn’t quite the same.
Still pleasant enough though; totally drinkable. I just wouldn’t do this particular milk and matcha pairing again unless I had something to boost the sweetness and sort of replicate that juicy overripe mango taste.
I’ve been getting more into matcha lately; or rather I should say back into matcha…
Anyway, a few weeks ago I placed a matcha order with Matcha Outlet to pick up some new matchas; a mix of new things and things I’ve tried before. This one is a new one – one that I’ve debated getting a few times now, but just been very on the fence about. I really wanted to get more fruity matchas in the mix with my stash though so I went for it.
I should note, I’m writing this review under the “Red Leaf Tea” entry but I bought this one from the newly renamed Matcha Outlet. Since the tea is identical to the RLT version though, and I’m feeling pretty lazy, I’m not making a new entry for it…
I’m trying this one in a shake first; I know I probably should try it straight but I really wanted to make matcha milkshakes and I told my mom she could pick the flavour we used and this is the one she went for. So, oh well…
Half cup of milk
One large scoop of vanilla gelato
Two and a half tsp of matcha
Three ice cubes
It did come out a little thin, so if I was to recreate this one I’d probably either add more ice cream or maybe freeze the banana before hand? Something to make it thicker…
Flavour wise, it was delicious though! Very sweet and creamy, with strong notes of both the banana and the mango. I think, had someone been blindly trying this one, it would have been pretty easy to just assume there was actual mango mixed into this and not just the mango matcha. It even had that almost “pine” kind of taste that mango has when it’s just slightly under ripe. I actually love that pine kind of note, even though I’m sure that generally most people don’t like under ripe mango.
More on the particular nuances and flavour notes of this matcha when I inevitably try it straight though; it’s just kind of hard to decipher really fine details in a format like this where you have so many outside flavours adding to what you’re experiencing. It was REALLY good though!
My sample is labelled “Chocolate” and not “Belgian chocolate”, but I assume it is the same thing because there is no entry for just chocolate.
I used half my sample (1 tsp/2.5 g) with 200 mL hot water. I should have used milk because the aftertaste of this matcha is bitter and faintly astringent. This does taste of milk chocolate (mostly aroma of chocolate, less so in the taste) but it is also very floral in a perfume kind of way. I actually really like the flavours, but the bitterness is a dealbreaker. I’ll try it with milk next time, but I’m probably going to pass on ever buying this again.
Flavors: Astringent, Bitter, Chocolate, Cocoa, Floral, Green, Perfume, Sweet
I’m pretty sure that this was a company sample from years ago. I’ve been keeping it well-sealed in the freezer so it still has flavor but I’m sure it was better when it was fresh. Yesterday, I made a rice milk latte of this in my brand new Elwood the rainbow unicorn mug: https://www.instagram.com/p/BTcC8Q7lu5x/?taken-by=try.all.the.tea The ratio I used was two teaspoons matcha mixed into half a cup of rice milk, then added half a cup of 180f water and blended the whole thing with a milk frother. The result was creamy caramel goodness. It was slightly vegetal and sweet but not too sweet. I got a good froth going too!
The ground rooibos was very hesitant to mix into the almond milk, but after a few minutes of whisking it worked out. I used about 3.5 tbs “matcha” powder to 125 mL almond milk. I don’t know how proportions normally work, but this was pretty gritty. I think I’ll go for less powder next time.
The rooibos tastes just like rooibos. Notes of sweet (most similar to agave sweetener), minerals (but not metallic), dry grass/desert plant. It pretty much tastes like rooibos.
Flavors: Dry Grass, Mineral, Rooibos, Sweet, Thick
GCTTB Round 6
The Great Canadian Tea Box has landed, and I have to say that I’m very excited to be participating in it again! I had a lot of fun with it last round, and I’m sure that’ll be the case again.
This is my first pull! I’m very, very familiar with the Bananas & Cream matcha from RLT it’s a personal favourite so I was really curious how different the plain banana would taste compared to it. Sadly, I don’t have any B&C at the moment though so I’m just mentally comparing instead of doing a side by side.
Instead of milk, I whisked this one up in straight hot water because it didn’t feel right to do it in coconut or cashew milk (the two kinds of milk I have on hand) because back when I was regularly drinking the B&C I didn’t drink either of those kinds of milk so I wouldn’t be able to factor in the distinctly coconut or nutty notes each milk have respectively when used in matcha milk.
It was hard to remember to drink this one slowly; I was really thirsty and the tea tasted so good that I was slurping it really quickly instead of paying attention to differences. Honestly though? Maybe that’s because it didn’t taste that different to me. The banana was definitely VERY strong and really enjoyable but it tasted exactly like the sweet, creamy banana notes I got from Bananas & Cream. You know, a mix between banana pudding, banana medicine penicillin and those banana marshmallow five cent candies.
So good, but just not as authentic to the fruit as I’d always pictured the straight up banana matcha tasting. I can’t decide whether I’m disappointed by that. I mean, if there’s not a noticeable flavour difference between the two then what’s the point of having two distinct flavours?
Happy to have tried it regardless, though.
A sample from Roswell Strange! One thing I wondered as I was preparing this one – butternut as in butternut squash? Or butter and nuts? Based on the initial sip, I’m thinking the former, probably. It has a sweet-savoury vibe going on, and it reminds me a bit of pumpkin pie, although without the spices. It also tastes pretty buttery, though, so who knows? Clearly not me. I prepared this one as a latte, using 1/4 tsp and then an extra bit for luck. I like that it’s one of the more savoury matchas I’ve come across, because it makes a refreshing change. I don’t always want sweet or desserty tea, and it’s nice to have the option. Pistachio is another one that ticks that box for me.
I’m going to assume that the flavour here is butternut squash. I have the delicate level of flavouring, so it’s fairly subtle, but that’s what it’s reminding me of most. There’s a hint of pastry/pie crust, which probably accounts for the butteriness I’m tasting. Together, they’re a good combination, and I’d happily drink this one again. I’m not sure that any pie flavoured thing, particularly when it comes to matcha, will ever beat Rich Berry Pie in my estimation, but this is a decent contender.
What have I got to celebrate? Absolutely nothing. I’m back at work, I’ve got a cold, and I lost the flat I spent three months thinking I was buying because “estate agent” is apparently a synonym for “liar”. But I’m still going to treat myself to some champagne matcha, all the same.
This one came to me as a sample from Roswell Strange, and I actually should have started it ages ago. A combination of factors put paid to that, but better late than never. I think I held off on this one for so long because I only drink my matcha in milk, and champagne and milk seemed like an odd combination. I’m surprised to say that it works, though. It tastes like champagne. Which is obviously not the most helpful or descriptive tasting note, but it is a fact. It’s not bubbly, and there’s no hint of effervescence (I wasn’t excepting there to be, because…how?) but it’s definitely champagne and it even stands up to the milk. We’re not talking super-strong, but you can tell that that’s what it is.
I’m hoping a matcha latte will perk me up a bit, because something honestly needs to. I think I might buy some tea this evening. That’ll do it, for sure.
Ick! Maybe I got a bad matcha batch? I didn’t care for the artificial tasting flavour and the matcha base was super bitter (and this was matcha in milk). I compared it to the caramel matcha from red leaf (not bitter), and it was definitely a different base. Will be donating this one to the GCTTB, others are less sensitive to bitterness than me.
Flavors: banana, Banana, Biting, Bitter, Fruity
Great matcha base (not too bitter), lots of milk flavour, creamy, a bit nutty, lots of matcha tastiness.
Butterscotch wasn’t as strong as I was expecting, but it did give a buttery smooth cream flavour, which went really well in my soy matcha latte.
Flavors: Butter, Caramel, Cream, Creamy, Green, Malt, Milk, Sweet