70

Well, this definitely isn’t the freshest matcha anymore – but it’s still ok.

Flavour wise, this still tastes like a buttery vanilla cake frosting to me, but this cup also had a sharpness to it that was like a sour grassy note – possibly from being overleafed? Possibly from age? I’m not sure what exactly caused it but it’s not something I’ve observed in this way from this matcha before. The colour was also REALLY dark blue; sort of a murky blue-y green colour that reminded me more of concentrated spirulina that the brilliant blue you usually get from butterfly pea flowers. It was good overall in terms of flavour and I’d rather this be ‘overly blue’ than not blue at all given that’s what the selling point of the tea actually is.

But the texture! Ugh, the texture! The butterfly is just so mealy – and it floats on the surface of the liquor because it’s so light and isn’t finely ground down like the matcha. Really detracts from the experience and it makes me feel like I need to strain my matcha – which is a sentence I should never have to utter for matcha.

VariaTEA

Do you put this in water or milk? Hot or cold? and how much? I have a sample and want to get the most out of it :)

Roswell Strange

This time it was in water, but usually I whisk it/shake it into straight cold milk and I think that does taste better.

VariaTEA

I will do that then. Thank you :)

VariaTEA

Do you use the same 1/2 tsp/cup measurement as usual?

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VariaTEA

Do you put this in water or milk? Hot or cold? and how much? I have a sample and want to get the most out of it :)

Roswell Strange

This time it was in water, but usually I whisk it/shake it into straight cold milk and I think that does taste better.

VariaTEA

I will do that then. Thank you :)

VariaTEA

Do you use the same 1/2 tsp/cup measurement as usual?

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Bio

Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

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

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – those only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “Exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gong Fu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Old Man: Leopold

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

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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