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Another highlight of my whirlwind introduction to making matcha. My usual preparation is a ‘demi-latte’, taking the edge off the traditional preparation with a tablespoon of cream and a teaspoon or two of sugar. It’s a pleasant change of pace from our go-to Ikuyo

In my recent obsession with Matcha, I’ve tried probably a dozen varieties in under 6 months. Nothing can approach the value per gram IMHO. Traditional, hot latte, and cold latte preparations go over really well. Though admittedly, my tastes tend towards a ‘demi-latte’, taking the edge off with a tablespoon of cream and a teaspoon or two of sugar. Blasphemous, perhaps, but also delicious!

This is one of our daily drivers. My partner drinks largely British-style, and it’s rare that British cup is so compelling that I’ll drink it multiple times in a week. We’ve had many teas from Jolie, and this is the one that NEVER leaves our cupboard.

While certainly not particularly complex, it makes a delightful british cup, rich in vanilla flavors.

A difficult one to rate. I brought it home because the strange evergreen notes gave me pleasant reminders of my daily driver Lapsang. But, once it came home, I found it only to be an occasional pick. YMMV

Served as part of a Tea Flight, this tea was a unique take on the smokey flavor profile. If we were not going home with the Burnt Bergamot, I’d probably have taken this one home as well.