Roses are red, violets are blue… Valentine’s Day is two days away, sorry if this sounds too cliche. February 14th is a day that is synonymous with a handful of things: the colour pink, red, hearts…on EVERYTHING, Cupid, love letters, boxes of chocolate, and bouquets of flowers. (I personally prefer tulips over roses, but that’s not the point here.) This week’s post features the latest flavoured matcha from DAVIDsTea, and that is their Rose Matcha. Although it left me feeling a tad intimidated after the initial in-store whiff, I figured that it was still worth purchasing to try at home.
As per usual when you buy loose tea in-store, Rose Matcha comes enclosed in a resealable foil pouch with a white store label plastered on the front. But for the sake of accessibility, I transferred it into a green matcha tin (also from DAVIDsTea). The powder within is a beautiful shade of green. It isn’t too dark, but isn’t too light either. And if you look close enough, you can see the cane sugar crystals sparkling throughout. The listed ingredients are: cane sugar, matcha green tea, and natural rose water flavouring. At this point, I find the scent a bit addictive. I can’t help but to stop and smell the roses… Pun intended. As overtly floral and perfume-like as this smells, I’m hoping that doesn’t completely translate into the flavour once it is all whisked up.
DAVIDsTea recommends whisking 5-7 matcha spoons of Rose Matcha in water that is heated to 85°C (185°F) until frothy. I used my Modern Matcha Essentials set to prepare 1 perfect spoonful of matcha in 175°F water. (For review purposes, I will be trying Rose Matcha, straight up, no modifications.)
The resulting foam nearly covers up the gorgeous shade of emerald green living underneath. At this point, the roles have clearly reversed. Although the floral element is still present, it is no match for the grassiness of the green tea base, which has forced its way to the forefront. Taste wise? It lacks a bit of body, and is much sweeter than I’d personally like (which is to be expected when cane sugar is the first ingredient). The addition of the rose water blends well with the matcha overall, and is thankfully not as potent as I feared it would be. But still somehow tastes like something I shouldn’t be drinking. In so many words, I’m full of indifference.
Now that I have tried Rose Matcha in its purest form, I’m ready to drink it how I typically drink all my matcha: as a latte/with milk, which is when I think it truly excels. Milk contributes a much needed creaminess and helps to smooth out the flavour as a whole, making for a more palatable sipping experience. Going forward, I will be enjoying the rest of my Rose Matcha with milk and some straight matcha mixed in!
DAVIDsTea’s Rose Matcha has had quite the range of flavoured matchas (blueberry & maple still reign supreme in my mind), so bearing that in mind, this matcha was definitely worth a try. I will finish what’s left of my 50g, but most likely will not re-purchase any more.
With Valentine’s Day right around the corner, I would like to know, floral teas: yay or nay? Sound off in the comments below!
Stay tuned for another green tea review next week, courtesy of Northern India!
Until we steep again…