i started off the day with an invigorating cup of stone ground matcha. it really is the green tea equivalent of a hearty English breakfast or Kenyan CTC. my teaspoon wasn’t exactly heaping, but more than level, so i added more matcha this time and less water. the result was a dark, creamy-looking sage green. i added a tbsp and 1/2 of brown sugar, which totally cut the minerality & canceled out the bitterness. the aroma was ‘caramelly’ sweet & smelled of brown sugar enveloped in green tea! in other words, i could smell the brown sugar, but it was really nice with the matcha base! then i added soy milk, which gave this a creamy depth and more body with an extra touch of nutty sweetness. needless to say, i totally don’t have a craving for a strong black or dessert tea (not even my usual Nutcracker Sweet!)….this really hit the spot! i’m beside myself.
to think, this is essentially a shot of chlorophyll!! thank god for additives.
