drank China Green Tips by Tazo
39 tasting notes

For the 3+ years I’ve worked at Starbucks, I’ve been trying to figure out a way to enjoy China Green Tips (especially since we switched to full leaf in 2009), but I just don’t like it! :[ I have access to essentially infinite bags of the stuff, and as I’ve mentioned in past tasting notes, I’ve tried many ways to enjoy it.

Eureka! I felt inspired to try something new yesterday after brewing up a cup of oft’ mentioned sencha from Yamamotoyama. At home I dust the leaves with matcha powder before brewing it to make my own rich ‘supergreen’ tea. At work, we also carry a matcha powder, though it is contaminated with a good amount of sugar. When I use the sweet matcha, it’s to put in a smoothie, steamed milk, or lemonade. I’d never thought to use it to ‘dust’.

12 ounces of water for two sachets. Steep it a bit and pour the hot tea into a shaker with a stingy pinch of matcha powder, swirl until it turns a nice fresh lime color. If it’s not ‘Kermit the Froggy’ enough (as my coworkers tend to describe my drinks) swirl in a touch more matcha. Add a big cup of ice, shake vigorously, pour into a tall cup, and adore the pretty color.

It’s not perfect. It’s still made from China Green Tips. It’s a utilitarian green; good more for a cup of antioxidants and other awesome green tea magic, and less for enjoying a nuanced flavor profile. It perks me up on those long shifts and is acceptable in taste.

185 °F / 85 °C 2 min, 0 sec

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I am lucky enough to make my living as a martial arts teacher and as a barista. When I’m not training or making cappuccinos, I relish cooking, reading, growing plants, and of course, drinking tea.

I love greens the most… the grassier the better! I also love oolongs and whites. I have a weak spot for anything with jasmine, mint, or lavender.


Austin, TX

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