It’s the second black matcha I’ve tried. The first was a Darjeeling/Assam blend with a robust, almost chocolaty flavor with a wonderful texture. This reminded me of a mid-grade, CTC-cut Nilgiri on smell – bitter forefront that transitioned into a floral fragrance. The result after whisking was a thickly-frothed, even-brown liquor with a spectacular aroma. The true beauty of this was in the texture. If the drinker had no taste buds, they’d still find pleasure in the velvety/silky delivery.
Full Review: http://www.teaviews.com/2011/05/28/review-red-leaf-tea-black-matcha-organic/
Preparation
165 °F / 73 °C
0 min, 30 sec
