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Backlog from yesterday.

VariaTEA sent me this sample – and I was really excited about it because I recently discovered/learned that I really enjoy Creme Brulee and Creme Brulee flavoured things. I whisked some of this up in cold milk (using up the last of our milk), and got ready for a yummy treat.

I was a little disappointed though – it was basically just sweetened/slightly creamier milk. Nothing abundantly “Creme Brulee”. Once I’ve bought more milk, I’ll have to try it again – just to see if I can make it more flavourful by using more matcha.

I’ve been eating lots of popcorn recently; and I’m wondering if matcha would make an interesting popcorn seasoning. Has anyone tried that? I imagine Caramel matcha (or Caramel Popcorn Matcha) would work well enough…

Thanks VariaTEA!

Stephanie

whoa, caffeinated popcorn! heh. It sounds interesting but when using popcorn seasoning I always find a lot of waste at the bottom of the bowl, and I’d hate to waste precious matcha!

VariaTEA

I am sorry it was disappointing. I was let down too. I think it might benefit from a higher flavoring level as it is only delicate but I doubt I would order it again.

Roswell Strange

I don’t know how this’d work with Matcha – but I also dissolve my popcorn shakers into about a tablespoon or so of butter and then sprinkle that on. No waste – that way. I’m really hard core about my popcorn though; a year or working at a movie theatre but made me totally sick of movie theatre popcorn but also ingrained the habit of having it into me – so I compromise and air pop my own ;)

Lala

I am pretty sure it was Angel from teavivre who posted she uses matcha on popcorn.

Stephanie

OH dissolve it in the butter first? I feel like a moron now…BRILLIANT!

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Comments

Stephanie

whoa, caffeinated popcorn! heh. It sounds interesting but when using popcorn seasoning I always find a lot of waste at the bottom of the bowl, and I’d hate to waste precious matcha!

VariaTEA

I am sorry it was disappointing. I was let down too. I think it might benefit from a higher flavoring level as it is only delicate but I doubt I would order it again.

Roswell Strange

I don’t know how this’d work with Matcha – but I also dissolve my popcorn shakers into about a tablespoon or so of butter and then sprinkle that on. No waste – that way. I’m really hard core about my popcorn though; a year or working at a movie theatre but made me totally sick of movie theatre popcorn but also ingrained the habit of having it into me – so I compromise and air pop my own ;)

Lala

I am pretty sure it was Angel from teavivre who posted she uses matcha on popcorn.

Stephanie

OH dissolve it in the butter first? I feel like a moron now…BRILLIANT!

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Profile

Bio

Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer living in Saskatchewan, Canada. I started drinking loose leaf fairly casually about five years ago, and at some point between then and now that ‘fun little hobby’ turned into a serious obsession.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

Typically I drink flavoured blends more than straight but one of my mini goals is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends and as of late oolongs but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall.

A personal goal of mine has been to do a proper Gong Fu session every week because it’s something I deeply enjoy doing but struggle to make time for. I can’t say I’ve been doing great staying on track with this goal, but I haven’t forgotten about it!

My default for preparation is Western Style with zero additives. The exception to this is matcha which I drink in straight milk with no additives. So unless I mention otherwise you can assume that I’ve prepared my tea Western style without added ingredients/sweeteners.

Favourite flavours/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, and honey, but only in moderation.

Least favourite flavours/ingredients:
Lemongrass, ginger, often Chai spices in general, mushrooms, overly vegetal or marine/seaweed, chamomile, sometimes mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/looking to try: Shou Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends or straight teas with strong sweet potato notes, and anything with Goji berries. Also, I need to try ALL the root beer teas!

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Monkey: Enzo
Ruyao Carp: Splashy
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket

I also have two real life pets:

A skinny pig hairless guinea pig named Eilert, after Henrik Ibsen’s play Hedda Gabler, and a fancy rat named Wasabi.

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.

Location

SK, Canada

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