I’m in Austin for the weekend and it’s absolutely miserable here. Rainy and cold at 55 degrees. Well, by Austin standards – it’s downright balmy compared to Chicago’s 30 degrees.
I found out about this place, Koriente, in my search for awesome restaurants on Austin’s Yelp site. They feature fresh Korean foods as well as a pretty big tea selection, mostly furnished by Harney & Sons (was so tempted to finally try that Pomegranate Oolong). They also have a big menu of bubble teas. I was going to go for the almond milk when I saw matcha as an option and just about jumped up and down with joy. I LOVE matcha, but I hate how expensive it is and how much preparation it requires. So this was my choice.
It was SO. GOOD. I think I’ll have to go back before my trip is over, as Koriente isn’t too far from my hotel. It was sweet and creamy and the tapioca balls had more flavor than I’m used to in bubble tea. So, Austin and I are off to a good start.
People who liked this
Comments
Not a fan of tapioca (I’m a texture psycho so it’s a miracle I adore matcha), but you know me and my matcha so this one has me interested… but – points for it not being in a matcha bowl. :( Sounds like location and temperature changes along w/ this wonderful tea were just what you needed- YAY for getting exactly what you need exactly when you need it!
I was gonna send you a private message asking if you wanted to try some mandarin matcha, but I can’t. So just let me know via comment or whatever if you want some.
Or you can be lazy like me and mix matcha inside a glass cup =D
Whenever I make matcha it’s always as a latte. I really have to drink it by itself one day.
Yes you do Ricky!=D Den’s Matcha Kaze or 52teas Mandarin matcha would be perfect starters for that:) Or the one you gave me:) The only thing I absolutely hate about making a matcha latTEA is that I can’t stand the smell of warm milk. I can barely stand the smell of cold milk.
I am also a total texture psycho, but whatever my particular brand of texture insanity, it likes the tapioca pearls. I’m informed that sometimes boba tea pearls are made of something that isn’t tapioca, but I forget now what I was told the other kind are made of, boo.
I would really like to try a matcha latte! I have some matcha…I have some milk. Is it normal ratios of tea, just using hot milk instead of water? Or do you infuse the tea into water and then add milk, like with chai? Someone must enlighten me!
Since the happy dust just disperses into the liquid, I think you could just heat the milk and water together then add the matcha. It’lll be a blended latTEA anyway since you need to whisk the matcha to disperse it evenly.
Nummy, the only bubble tea I can get around here is all artificially flavoured and made with cheap ingredients.
I just noticed your statement about matcha requiring a lot of preparation. Interesting. I don’t see it that way. Infact I think it requires less. Heat water, scoop matcha, add water, whisk, and drink. The most time consuming steps are heating the water and drinking. No waiting for the steep time and no decantation.
Not a fan of tapioca (I’m a texture psycho so it’s a miracle I adore matcha), but you know me and my matcha so this one has me interested… but – points for it not being in a matcha bowl. :( Sounds like location and temperature changes along w/ this wonderful tea were just what you needed- YAY for getting exactly what you need exactly when you need it!
I was gonna send you a private message asking if you wanted to try some mandarin matcha, but I can’t. So just let me know via comment or whatever if you want some.
Or you can be lazy like me and mix matcha inside a glass cup =D
Whenever I make matcha it’s always as a latte. I really have to drink it by itself one day.
Yes you do Ricky!=D Den’s Matcha Kaze or 52teas Mandarin matcha would be perfect starters for that:) Or the one you gave me:) The only thing I absolutely hate about making a matcha latTEA is that I can’t stand the smell of warm milk. I can barely stand the smell of cold milk.
I am also a total texture psycho, but whatever my particular brand of texture insanity, it likes the tapioca pearls. I’m informed that sometimes boba tea pearls are made of something that isn’t tapioca, but I forget now what I was told the other kind are made of, boo.
I would really like to try a matcha latte! I have some matcha…I have some milk. Is it normal ratios of tea, just using hot milk instead of water? Or do you infuse the tea into water and then add milk, like with chai? Someone must enlighten me!
Since the happy dust just disperses into the liquid, I think you could just heat the milk and water together then add the matcha. It’lll be a blended latTEA anyway since you need to whisk the matcha to disperse it evenly.
Nummy, the only bubble tea I can get around here is all artificially flavoured and made with cheap ingredients.
I just noticed your statement about matcha requiring a lot of preparation. Interesting. I don’t see it that way. Infact I think it requires less. Heat water, scoop matcha, add water, whisk, and drink. The most time consuming steps are heating the water and drinking. No waiting for the steep time and no decantation.