Sipped on this one earlier in the week.
I enjoy this blend well enough. The almond notes are kind of light and delicate and the soft marzipan-like nutty sweetness plays in well to complimentary creamy notes of white chocolate and vanilla from the flavouring. It makes me think a bit of Chinese Almond Cookies. I’ll add a link at the bottom here of a photo for reference, since I’m not sure if that’s the name most people use for that kind of cookie.
The blend is very similar to DT’s Matcha Ice Cream, complete with slight fruity undertone from the currant and a hint of stevia in the finish. I’m not personally bothered by stevia (in most cases) so I don’t mind it here, but I know stevia is mighty polarizing. I’d say the big difference between this and DT’s blend is that this feels a little less sweet and a touch more matcha forward. If you put both in front of my blindly, though, not sure if I’d be able to differentiate – this might just come off like a slightly less strongly steeped version of that tea.
I think, maybe, the cookies are also something called Italian Almond Cookies? But perhaps those are two different (but similar) things that I’m conflating.
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I´m more familiar to the Italian almond cookies and went to check out the recipe of a Chinese almond cookie as you indicated. From the recipe I found, there´s quite a difference : the Chinese almond cookie is made with flour and almond extract is added, while the Italian almond cookies (every region has its version) is made with almond flour. I think the effect is more easily seen when breaking a cookie : the almond flour version stays a bit humid, is never completely dry, like the frangipane cakes (with almonds indeed) we like in Belgium and France for instance. Your tea tasting note was already interesting on its own, but now I´m longing for a almond cookie as well ;-)
I´m more familiar to the Italian almond cookies and went to check out the recipe of a Chinese almond cookie as you indicated. From the recipe I found, there´s quite a difference : the Chinese almond cookie is made with flour and almond extract is added, while the Italian almond cookies (every region has its version) is made with almond flour. I think the effect is more easily seen when breaking a cookie : the almond flour version stays a bit humid, is never completely dry, like the frangipane cakes (with almonds indeed) we like in Belgium and France for instance. Your tea tasting note was already interesting on its own, but now I´m longing for a almond cookie as well ;-)