This “black matcha” is touted as being made from the finest Darjeeling and Assam tea leaves, yet inexplicably I was hoping this would taste more like a pu’erh. (This may have been because of Pure Matcha’s mention of the powdered tea of the Song Dynasty, which I’m pretty sure was in cake form before being powdered.)

Anyhow, despite defying my expectations, I liked this pretty well. I first tried making this in the style of a thick matcha, because I like my black teas strong. Not bad. I went a little bit overboard with the amount of powder used, and suspect that I should have used a hotter water temperature than for standard matcha.

Later I added milk and sugar to this, and it made a really good black tea latte.

180 °F / 82 °C

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Tea means so many things to me, it is so deep and it is revealing new meaning to me all the time.

Tea is a mindfulness practice, and a doorway through which to explore different philosophies, cultures, and historical times. Tea is hospitality and a way of communion. Tea is an art, a ritual, and a tradition. Tea is a complement to the foods I eat (preferably vegan desserts) and is something I enjoy collecting and curating.

I love to swap, or even just send people samples, so if there’s anything in my cupboard you’d like to try, just send me a message!


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