Red Leaf TeaEdit Company
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Recent Tasting Notes
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…
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
Matcha smoothie before work! I added 1 teaspoon of this to 200ml of coconut milk and 1 banana. The result is super sweet but pretty tasty! The raspberry is pretty subtle, but more prominent than the coconut. It’s like a raspberry banana cream pie has been liquefied. The super sweetness is starting to hurt my teeth, but I gotta blame the banana for that – it’s overripe, starting to get a little black in places, and I prefer my bananas still a bit green. Good energy boost to start the day, though!
This was my first ever matcha a few years back courtesy of the EU TTB and it still tastes just as I remembered it. I believe my sample is classic grade matcha with robust flavour. Despite being robust, the raspberry flavour is quite subtle, so I guess this flavour in particular is just not as strong as some others. I’m not complaining, it is tasty, just not something I reach for when I want to be whacked in the mouth with flavour (which is often). This morning I had this as an iced matcha latte of sorts – 3/4 of a teaspoon sieved into 10oz of cold semi-skimmed milk and then shaken in my protein shaker. The raspberry flavour was subtle as expected, but I’m not sure about the cream since it was mixed with milk (and I usually have skimmed milk so semi-skimmed is creamy to me anyway). The matcha itself didn’t really come through at all today, and I couldn’t detect any grassiness which is a plus in my book! The overall effect was like a soft, sweet raspberry milkshake. I might have to try it with some added sweetener next time, but then again I think I drink it as an iced latte almost every time so maybe I should try it another way! Sometimes once I’ve discovered something I like I stick to it for a while and almost miss discovering something that I love instead.
A sample from Roswell Strange. It’s taken me a while to get around to trying this one, for various unrelated reasons, but today’s the day! I find I drink more matcha in autumn/winter, anyway, because that’s when my energy levels typically tend to slump. I don’t think I drank any matcha this summer, which is surprising now I think about it.
Anyway. This one. I made it up as a latte (because I’ve worked out pretty conclusively now that that’s the only way I can drink matcha and enjoy it.) I used 1/4 tsp of powder, whisked it into about 1.5 inches of boiling water, and then topped off with hot milk. For reference, this is the basic grade matcha with the distinctive level flavouring.
I should probably say upfront that pistachios are my favourite nut. I found the initial sip a lot sweeter than I was expecting, for some reason, but then there’s a distinctive creamy nuttiness that’s almost identifiable as pistachio. It falls a tiny bit short in terms of flavour definition, but it’s definitely nutty, and it’s really almost there, so I’m going to say it’s good with me. It’s more of a pistachio flavoured puddingey, custardy effect than just straight pistachio, but it turns out that’s a delicious thing. I’m pretty sure I have an almond matcha sample tucked away somewhere, so it’ll be interesting to compare when I try that one.
Finished off the last of this sample today. I made it up as a latte again, because I’m pretty sure last time it didn’t go so well as a result of unexpectedly expiring whisk batteries. Fortunately, that’s not today’s problem.
I used a little more powder than I usually would, partly because there wasn’t a full 1/2 tsp left (so it would be two under-strength cups or one over…) and also because it’s the delicate flavouring level, and I’m finding that I drown the flavour in milk when I use my work cup (which is on the larger side…). So that’s how it is this morning.
Also, I’m bored. I have plenty to do, but I don’t really want to get on with any of it. What I’d really like is a new job with some new challenges, but that doesn’t seem to be on the cards at the moment.
So, the latte. It’s good – it tastes like candy grape. I think the extra bit of powder has amplified that a bit, because it’s a touch stronger than I remember it being last time, although still subtle on the whole. It’s also mildly floral, which could be either the grape flavouring or the matcha itself…it’s hard to tell where one ends and the other begins, which I think is a good thing when it comes to flavoured tea of any variety.
I’m thinking of placing an order with Red Leaf/Matcha Outlet in the next few days, and this one could well be on the list if it’s available. It’s different, and enjoyable – a good combination!
Tried this one shaken into cold water this afternoon, but I’m not sure that I’m a fan. The last matcha I tried it with was Red Leaf’s Sangria, and I really didn’t like that. I’m feeling almost the same about this one. For some reason, it seems to bring out the floral flavour of the matcha, and there’s something about it that turns my stomach.
Matcha latte? Yes. Any other preparation? Maybe not.