I had a matcha marathon! This was one of the flavors in my latest order that I had never tried. (Two were refills of old loves!)
I like cheesecake but I don’t love it unless it is the kind I make myself. I don’t want it dry and dense, or heavy. I actually prefer the easy, super creamy kind that has a sour cream, sugar, and vanilla topping on it.
One of the main aromas that hit me when I opened the pouch was vanilla. That is great, because I love vanilla!
(By the way, I haven’t seen anyone address the best way to open these pouches to prevent the loss of any precious matcha powder. These pouches are vacuum sealed so tapping it lightly on the counter is not going to jiggle the powder down lower. If you start cutting or tearing the pouch from the side a little poof of your matcha might escape, or even more.
There is a little half circle notch on top of the pouch. Make a tiny cut right there with scissors, just big enough to allow air to enter the package. Now the matcha powder will obey the call of gravity and go to the bottom of the pouch so you can safely cut a larger opening and pour it into your container without losing any!)
So on to the tea! We made hot matcha lattes and they were excellent! I think this would be awesome for mixing with MOST other flavors, too, to lend its creamy vanilla goodness. I really want to try this as a cold latte tomorrow. Almond matcha is still my favorite of all (right now!) but this is running a close second, maybe tied with butterscotch!
You can buy it here: http://www.redleaftea.com/matcha-tea/cheesecake-matcha.html