This “black matcha” is touted as being made from the finest Darjeeling and Assam tea leaves, yet inexplicably I was hoping this would taste more like a pu’erh. (This may have been because of Pure Matcha’s mention of the powdered tea of the Song Dynasty, which I’m pretty sure was in cake form before being powdered.)
Anyhow, despite defying my expectations, I liked this pretty well. I first tried making this in the style of a thick matcha, because I like my black teas strong. Not bad. I went a little bit overboard with the amount of powder used, and suspect that I should have used a hotter water temperature than for standard matcha.
Later I added milk and sugar to this, and it made a really good black tea latte.
Preparation
180 °F / 82 °C
