2170 Tasting Notes
This is my favorite of the bunch, by far. I made this as a latte according to the instructions on the back of the package – 1 tablespoon mocha matcha, 2 ounces water, and 6 ounces milk. It is delicious and tastes like a lightly sweetened hot chocolate. The chocolate is the flavor I taste and smell most of all.
I ordered Amoda Tea’s matcha tasting set last month and have been working through each one to see which I like best and which I want to order again. We received a sample of their classic matcha in our last subscription box and my husband fell in love. He ordered himself a tin of their ceremonial matcha and I got the sampler to see if I might find one I can love too. Amoda sent an extra large pouch of the classic matcha (Thank you, Tegan!!) so now we have plenty to try. I’m still not quite accustomed to the taste of matcha or to the smell (I’m getting a lot of seaweed), but I’m trying to open my mind to it.
For this blend, I started with this recipe that I found online for a Mocha Maca Matcha – http://mylifecookbook.com/2015/02/15/mocha-maca-matcha/. For two servings, I used my full sample pouch of superfood matcha, two teaspoons of Amoda Tea’s culinary matcha, a half tablespoon of cocoa powder, a mixture of lite coconut milk and water, plus honey to sweeten. I doubled the rest of the recipe and pulsed it in the blender for a few seconds to make a thick and frothy morning drink.
The color is a muddy green, likely due to the turmeric, and it has a bit of spice to it from the cayenne so it’s definitely warming. It was bitter at first but a little extra honey tamed it nicely. I know that since I added the other ingredients it will be hard for me to determine exactly what the matcha blend tastes like, but I think I’m picking up on some of the flavors even after adding to it. I can smell the vanilla and cocoa in the dry blend, for example, and the matcha flavor is definitely there in the finished cup. I’m still not as big a fan as my husband, but I’m getting there.
Flavors: Bitter, Cocoa, Seaweed, Vanilla
I made this into a smoothie for breakfast this morning. It had oatmeal, milk, matcha, honey, vanilla, coconut milk, banana, and blueberries. With the addition of the oatmeal, this really came off tasting a lot like a cookie. I couldn’t really taste the matcha, though it did turn the smoothie a lovely shade of green. I’m curious – do most people cook with matcha for the flavor, the color, the energy boost, or some mixture of all three? Since I couldn’t really taste it here, perhaps I’ll try adding more next time.
This tea is incredibly aromatic. I can smell the bergamot, vanilla, and lavender very clearly. The tea itself is beautiful – there are reds and blues and pinks and purples. The black tea itself makes up a strong majority of the blend. The leaves are small but long and most are straight or with a slight bend. I can especially taste the lavender and bergamot.
8 ounces water + 212 degrees
Flavors: Bergamot, Lavender, Vanilla
This blend is very chunky with large pieces of dried apple, cinnamon bark, and chopped nuts. The aroma is amazing, like a freshly baked apple spice muffin. The color and flavor of the steeped liquid are light. I think most of the teaspoon I used was made up of chopped hazelnuts. I added a little too much honey to this cup so that is a prominent flavor but I can still taste the spices. I think this might make a really good iced tea too.
8 ounces + 195 degrees + 8 minutes
Flavors: Apple, Spices
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I love the idea of mixing rooibos and caramel, and I can smell both here. It’s quite a fragrant dry blend. I’m not sure how well this one will resteep with the rooibos but I plan to try it.
8 ounces water + 212 degrees + 18 minutes
I left this on my desk for a while but it didn’t seem to do any harm. It’s a good strength and a good temperature. The flavors are still there.
Flavors: Caramel, Rooibos
This tea feels cutesy to me, with its teeny tiny mini chocolate chips. The aroma of the dry tea is straight chocolate but more like bittersweet or unsweetened chocolate. Maybe even cocoa nibs. It smells kind of nutty too, like coconut. The taste is rich. The vanilla is more prominent to me now than the chocolate. I did notice that the chocolate chips had only just begun to melt so perhaps subsequent steepings will have more chocolate flavor.
8 ounces water + 200 degrees + 6 minutes
The chocolate chips still have not completely melted. I will try to steep this until they are gone. The flavor and aroma is still vanilla.
8 ounces water + 200 degrees + 16 minutes
I finally got all of the chocolate to melt but the color is weaker with this one. The taste is still good but a little light.
Flavors: Cocoa, Coconut, Dark Chocolate, Nutty, Vanilla
I’ve never had anything before that has been flavored with violets. I don’t even know what they are supposed to taste like. The dry blend has brightly colored royal purple flower petals plus long dry stems and some torn green leaves which I’m assuming are the blackberry leaves. It’s so fragrant and sweet-smelling, like candy. Surprisingly enough, I can smell tobacco also. I’m guessing from the tea leaves themselves.
The color of the brewed tea liquid is interesting. It’s a purple sort of black at first then it becomes the reddish color I would expect from a black tea. After steeping, I can see the small berries mingled in with the broken twigs, earthy tea leaves, and sage green blackberry leaves.The flavor is definitely fruity, also like candy, and it actually reminds me of a grape-flavored tootsie pop. It is equally good both hot and cold. There is a real juiciness to it.
8 ounces water + 175 degrees + 13 minutes
I was distracted and left this one my desk for far too long. The color is dark, that blackish purple I mentioned before. It is almost as flavorful as the first cup though not quite and now it’s a little astringent.
Flavors: Astringent, Candy, Fruity, Sweet