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“I didn’t care for this “matcha” at all… It’s not that I’m at all opposed to a matcha that has other ingredients blended into it as well; in fact that’s a concept I’m definitely very curious about....” Read full tasting note
This blend uses ceremonial grade Japanese matcha green tea and yerba maté to create long lasting, slow-release energy. We have added ginseng, baobab, maca and vegan protein to create a natural mid-performance boost. A great alternative to coffee or sugar-based drinks.
When To Take
During the day and mid-performance, with or without food.
How To Take
To take hot, pour a dash of cold water over half a teaspoon of powder and stir into a paste. Then pour over boiling water and occasionally stir. To take iced, add half a teaspoon of powder to 200-500ml of cold water into a bottle and shake. Goes well with any milk, smoothies, yoghurts, pancakes or oats.
Ingredients
Ceremonial grade Japanese matcha green tea, yerba maté, baobab, cinnamon, maca, natural flavouring, pea protein, liquorice, Siberian ginseng, orange peel. Contains liquorice – those suffering from hypertension should avoid excessive consumption.
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I didn’t care for this “matcha” at all…
It’s not that I’m at all opposed to a matcha that has other ingredients blended into it as well; in fact that’s a concept I’m definitely very curious about. The functional/athletic elements don’t appeal to me at all – but I’m also VERY CLEARLY not the target demographic for this sort of tea either, and I have a hunch that the people it would be marketed towards are probably a lot less concerned about flavour than I personally am.
It was just SUPER sweet and intense; the ginseng in this blend is so incredibly heavy handed that it was practically the only thing that I could taste! Though, of course, the taste of equally sweet and juicy orange was able to punch through the rest of the ginseng sweetness and make for a pretty cloying, fruity element that I had not braced myself for. So future notes for myself are that if I ever attempt to make this again I’m going to need to underleaf this by an INCREDIBLE amount. Like, barely any matcha at all, really. That, or find some sort of culinary use for it? Not sure what that would be, though…
The other thing definitely of note here is that there are some textural issues as well. It’s definitely not the worst textured matcha I’ve ever had (even within the last two weeks), but there’s a bit of that powdery/gritty mouthfeel going on from the non-tea powder elements in this blend that haven’t been ground down as finely. It would probably also settle very quickly, for the same reason. Just heavier/larger ground things in the mix.
Oh, and if I didn’t mention it, this was iced!
What a waste of ceremonial grade matcha.