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Lala drank House Matcha by Hibiki-an

871 tasting notes

I was getting to the end of my tin of matcha and I wanted to wash it out before I re-filled it again. So I used up what was left to make a matcha latte.

I did about 2 tsp matcha and 1 tsp sugar in 8 oz hot frothed 2% milk. I had a bit of a ginger root hanging around and starting to get old so I added a few slices of fresh ginger.

The latte turned out good. Smooth and sweet. My only complaint is I think the ginger root is enhancing a seaweed flavour in the matcha as I usually do not get that flavour with this matcha, either hot or cold.

The tin is now washed and will dry out for a few days before I refill it again.

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I am a lifetime tea lover.

I did foray into the world of coffee for a period of time, but I returned to my true love. I still, however, enjoy a good cup of java.

My all time favorite tea is Earl Grey, which I drink every morning, the stronger the bergamot the better. I definitely prefer natural oil of bergamot to artificial flavouring.

I mostly like black and dark oolong teas. My current favs are Fujian blacks, Keemun and Assams, and Wuyi oolongs. I gravitate towards anything with lychee in it. I also drink a lot of herbal blends but am wary of hibiscus. I do not favour mate, or pu’erh tea, although I have found a few blends that I like. (I so badly want to like straight pu’erh tea but it all tastes gross to me. I keep trying though). Rooibos, green and white teas fall somewhere in the middle. I find myself gravitating towards heavily roasted oolongs and teas from Paris/France based companies.

I love iced teas and cold brews.

My current tea goal is to make the perfect cup of chai from scratch – almost there…I think.

I am in love with the whole experience of tea.