Matcha Cinnamon Apple

Tea type
Matcha Tea
Ingredients
Not available
Flavors
Apple, Bitter, Cinnamon, Creamy, Grass, Marine, Apple Candy, Seaweed, Umami
Sold in
Bulk, Loose Leaf
Caffeine
High
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
155 °F / 68 °C 8 oz / 236 ml

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2 Tasting Notes View all

  • “Home – 9:30 AM Ugh, Monday. Always creeping up on me when I’m minding my own business, binging Netflix on the couch with my knitting and drinking copious amounts of tea… ;) Anyway, matcha milk of...” Read full tasting note
    72
  • “This tea has me wondering if I simply don’t like matcha, or if I’m just terrible at making it. I bought the whisk from Adagio and everything. Though I might be using it too gently. I need a mentor,...” Read full tasting note
    75

From Adagio Teas

Matcha, the focal point of the Japanese Tea Ceremony, is a fine powder made by grinding green tea leaves. Only the finest, young, shade-grown gyokuro tea leaves are used to create matcha. The leaves are plucked and laid out flat to dry. Veins are removed and the leaves, now called tencha, are carefully ground in granite mills until they become the precious powder. Easy preparation is achieved by placing 1 teaspoon of matcha per cup (or to taste) in a cup, adding a few drops of hot water (160-180F) and stirring with a spoon until a paste forms. Add the rest of the water and stir.

This is a Samidori cultivar from Uji, Kyoto, flavored with natural cinnamon and apple. It is a high-grade Spring (first harvest) tea. The 2oz tin will make about 24 8oz servings.

This tea contains a high level of caffeine | Steep at 170° for 2 minutes.

About Adagio Teas View company

Adagio Teas has become one of the most popular destinations for tea online. Its products are available online at www.adagio.com and in many gourmet and health food stores.

2 Tasting Notes

72
1528 tasting notes

Home – 9:30 AM

Ugh, Monday. Always creeping up on me when I’m minding my own business, binging Netflix on the couch with my knitting and drinking copious amounts of tea… ;)

Anyway, matcha milk of the morning! Prepared with 1 teaspoon of matcha to 8 ounces of soy milk and slightly sweetened.

The flavoring on these Adagio matcha blends is far subtler than I expected. In fact, for the chocolate version I couldn’t taste it at all. For this blend, I can taste it slightly, but I don’t understand why they were so restrained with it. Anyway, otherwise the matcha is grassy with a touch of marine. Like the other Adagio flavors, it’s more bitter than it needs to be. There’s just a hint of cinnamon apple flavor.

I guess I should try these prepared traditionally, to see if I can taste the flavoring more that way. I’m not sure I’ll be able to drink them that way, though, because if there’s still some bitterness when prepared with milk, I’m sure it will be much more prominent with water.

I’ll have to give that a try though, for science.

Flavors: Apple, Bitter, Cinnamon, Creamy, Grass, Marine

Preparation
Iced 1 tsp 8 OZ / 236 ML
Tabby

I didn’t like this one much, either. So bitter!

Cameron B.

Yeah, Adagio’s matchas have been ho-hum for me. I miss Red Leaf, they used to have so many more interesting flavors before they were Matcha Outlet. And I’ve heard their matcha base has gone downhill, not that I’ve tried it personally… :(

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75
733 tasting notes

This tea has me wondering if I simply don’t like matcha, or if I’m just terrible at making it.

I bought the whisk from Adagio and everything. Though I might be using it too gently. I need a mentor, apparently. Anyway, I’ve been using water that hovers around 170-175F and about a teaspoon’s worth of powder for a small cup, around 8 oz. I followed the directions about letting a few drops fall in, making a paste with the whisk, then adding the rest.

On my first attempt, I tried to drink it straight. It had come out a very deep and heavy shade of green, and there was almost zero froth. It was very, very bitter. Like someone had blended Apple Jacks and seaweed. I hardly made it through the cup.

On my second attempt, I made it latte-style but with 1% milk because that’s all I had. I can see how this would be good as an actual latte. Sure, it still has nutty and seaweedy notes that are a tad odd with cinnamon-apple, it’s a huge improvement from the first time. And with the milk, it’s a very beautiful shade of green. Still, it’s just not really something I’d crave.

Flavors: Apple Candy, Cinnamon, Seaweed, Umami

Preparation
175 °F / 79 °C
ashmanra

I can’t imagine Adagio having a very good quality matcha. I would give it a break and maybe try some nicer ceremonial grade matcha when you get a chance and keep it up until it becomes an acquired taste. I really look forward to my matcha now! I love KaiMatcha Premium but it seems to stay sold out, and Tanabata from Red Leaf is good. DoMatcha that I buy at Whole Foods is good, and there is one they sell at Vitamin Shoppe that is kept behind the counter that should also be a good one. You have to request it at our store. No froth sounds like maybe not good quality. Oh, and I would use half that amount of matcha at first. Just my two cents, and maybe it will help or maybe you just will be a fan of something other than matcha! :)

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