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Rinsed with 190F water before cold-brewed for 4 hours.

Taste, like a sweet ripe plum, rocky-coast breeze scent. Liquor is chilled aqua fresca viscosity.

Being different than the standard rating name that red leaf tea had, I went forth to meet this anonymous matcha with a blank slate on my tongue. Its color is a little more yellow than what the picture shows, I thought of the color seaweed green, more of a muted green. With hot water, it retains its color, froths easily in a few strokes of the whisk, and has no astringent taste to it. Its has a marine vegetable scent, a white canvas taste, such as what broccoli stalk has.

In comparison to the old matcha, Connoisseur is better, at the minimum, preferred.

I’m going to assume that this tea is the same one that I got as a sample, “Tiger Monk Premium Tea.”

Leaves are rolled up gunpowder-style, unfurl to half finished origami pieces, dark moss color. The smell that came out as it was steeping was more like fresh ground coffee and even though I don’t like coffee, the scent was pleasing. Once it was done steeping, the taste was strange, the wheat more apparent than the wood or malt. It has a smooth body though, similar to how a dark chocolate bar becomes once its melted in the mouth, enjoyed every sip and was already steeping my second cup.

The moment I took in the aroma, it reminded me of vegetable stock, if it were only made of cabbage, a subtle vegetable taste. After a few re-steepings, taste did improve, still full but the taste is now a pleasurable hint to be acquainted with.

Often when I have Jasmine tea, usually from a restaurant, it comes out like I’m drinking hot perfume. With this tea though, the aroma dances in light steps in my mouth, like an expert ballerina. I have also shared the tea with others and they say it does taste like perfume, but they say it with a surprised glee on their face.