drank Butterscotch Matcha by Matcha Outlet
149 tasting notes

Thank you so much, Azzrian, for your generous samples!

I’ve never had a matcha until now, so I’m super excited to try this!
Since just about the only thing I knew regarding preparing matcha was that it needed to be put through a strainer to make it less clumpy, I went off to Google to look it up. Some site mentioned that preparing it in a travel mug and then shaking it could be used in place of a matcha whisk and bowl (both of which I lack at the moment), so I’m opting for that method instead of whisking the tea in a bowl with a fork or egg beater (I’m feeling a bit lazy at the moment).

Now that the whisking part was taken care of, I tried to find out what the equivalent of a matcha scoop was in teaspoons. I wasn’t able to find clear answers, so I’m just going to use the smallest spoon I can find and then eyeball it with matcha amount and water. How I’m going to eyeball something I’ve never done before, I’m not too certain, but my mother is fantastic at doing it when cooking, so I’m hoping that I picked up that trait from her somehow!
Well, I’ve just had my first sip of matcha! It tastes AMAZING. The powder did smell quite like butterscotch when I was putting it through the strainer, but I was expecting for it to taste a bit less like butterscotch when it was finally prepared. It’s basically like a less sweet version of butterscotch, which is great, because I love butterscotch candies but dislike how sweet they are. I think I can taste a bit of the matcha base, but I’m not sure. I also don’t know if that’s supposed to happen or not, but I’ll make a mental note to put in more water or less powder the next time I make matcha (hopefully tomorrow morning!). For now, I’ll try adding some milk to see how it tastes.

Oh, wow, the milk brings out more of the butterscotch! Yum! This will definitely make my (many many) homework readings for tonight much more enjoyable. If many of Red Leaf Tea’s matchas are this great, I’m really looking forward to making a purchase from them when I’m able to!

Thanks again, Azzrian, for sending me this sample!


My pleasure so glad you liked it! :)

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My pleasure so glad you liked it! :)

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I have far too many interests. Tea is one of them.

Background in bioethics, medical anthropology, and evolutionary biology with aspirations of eventually going into a medical field. I also have strong interests in theater, computer science, and food (which shouldn’t be particularly surprising).

Brewing method is usually Western style for black teas (2-3 minutes at near-boiling), “grandpa style” for shu pu’ers and longjing, and gongfu (with a gaiwan) short steeps for sheng and shu pu’ers (two 5-second rinses, then 5, 10, 15-second steeps with a gradual increase in steep times to taste). The gaiwan is also used for oolongs though I sometimes use a brew basket if the gaiwan is occupied and I’m taking a break from pu’er.

I enjoy black teas, pu’er, and oolongs (leaning towards aged, cliff/Wuyi, or roasted/dark), depending on my mood. I don’t usually drink green tea but do enjoy a cup every so often.

My rating methods have changed over time and as a result, they’re very inconsistent. For the most part, as of 11 November 2014, unless a tea is exceptional in some way (either good or bad), I will refrain from leaving a numerical rating.

The final iteration of my rating system before I stopped (note: I never did get around to re-calibrating most of my older notes):
99 & 100: I will go to almost any lengths to keep this stocked in my cupboard.
90-98: I’m willing to or already do frequently repurchase this when my stock runs low.
80-89: I enjoy this tea, and I may be inclined to get more of it once I run out.
70-79: While this is a good tea, I don’t plan on having it in constant supply in my tea stash.
50-69: This might still be a good tea, but I wouldn’t get it myself.
40-49: Just tolerable enough for me to finish the cup, but I don’t think I’ll be trying it again any time soon.
Below 40: Noping the heck out of this cup/pot.

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