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“Drank a couple sips of this tonight before realizing that I hadn’t added sugar yet. Was alright, but not quite what I wanted. Then I added a bit of sugar and MMM so sweet! This is an absolutely...” Read full tasting note
“I had already tried the Caramel matcha in the green tea base, and it’s definitely been my favorite so far of the desert teas. When a bunch of people ordered the black matcha base for Cookies and...” Read full tasting note
“Backlog: YUM! I loved the green base for the caramel flavoring for Red Leaf Tea’s matcha … but I think I might just like the black tea base even better. The rich, robust flavor of the black tea...” Read full tasting note
Company formerly known as Red Leaf Tea.
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Drank a couple sips of this tonight before realizing that I hadn’t added sugar yet. Was alright, but not quite what I wanted. Then I added a bit of sugar and MMM so sweet! This is an absolutely delicious dessert matcha and although it’s actually before dinner because my first attempt at dinner went in the trash, I’m quite enjoying this sweet little treat.
I had already tried the Caramel matcha in the green tea base, and it’s definitely been my favorite so far of the desert teas. When a bunch of people ordered the black matcha base for Cookies and Cream, I was a bit jealous. So, when Caramel came back on sale I knew this was my perfect opportunity to try it in black matcha form. I decided to spring for the “There’s Matcha in there?” Flavor level because I had trouble tasting the Cheesecake flavor at the Robust level when I ordered it with the White. Plus, I wasn’t sure how strong the black would be.
I couldn’t find any official instructions on what temperature of water to use. For green matcha you use green tea temperature water, so I figured for black matcha (since it’s black tea) I would use sort of less than boiling water.
I didn’t sift the matcha this time around, and that may have been a bad idea. I noticed the black matcha made big clumps a lot more than the green or even the white did.
I prepared my usual whisk in a bowl method, and it was too bitter for me without anything added. So, I popped in a little milk and a packet of raw sugar to help bring out the flavor.
Well, it definitely tastes like caramel and black tea. I don’t know how I feel about this matcha. It’s not bad, it’s not great. There’s still a little bit of bitterness that comes through. I may have to give it a few more experiments before I make a final verdict, but for now I’m not overwhelmed, but it’s not unbearable either.
As always, you can get the matcha in green or black form here: http://www.redleaftea.com/matcha-tea/caramel-matcha.html
Backlog:
YUM! I loved the green base for the caramel flavoring for Red Leaf Tea’s matcha … but I think I might just like the black tea base even better. The rich, robust flavor of the black tea complements the decadent, creamy, burnt sugar sweetness of the caramel flavoring.
Here’s my full-length review of this one: http://sororiteasisters.com/2013/05/01/caramel-flavored-black-tea-matcha-from-red-leaf-tea/
How do you like the black base? I have one that I haven’t tried yet.
It’s a bit finicky but overall I like it. It’s got a…robustness that the green base doesn’t have and it’s a bit chocolatey if you catch it right. (I’m not always successful).
I need to give mine a try. Do you like it hot or cold better?
With the sole exception of the cola matcha, I have been making mine as hot lattes as they are delicious and easy for me to do.