There’s something about being in the midst of winter that makes me yearn for sunnier days and brighter steeps. As a food blogger with modest camera knowledge, I’m at the sun’s mercy everyday. A clear, bright day after a host of overcast ones not only brings my craft back to life but also helps to keep the winter blues at bay. Lupicia’s Sakura Matcha Au Lait is a foreshadowing of lovely spring days to come. Sweet and savory with a kick of caffeine, it adds a lively pop of freshness to any dreary day. From the name of this tea, you might expect it to taste like bowl of fresh cherries. I hate to break it to you, but it’s simply not going to taste like that. This tea tastes distinctively of cherry blossoms (sakura), not cherries. In Japan, cherry blossoms are often pickled in salt after flowering in the spring, which is what gives this blend its pleasantly salty and mildly floral taste. For those longing to take a trip to Springtime Japan though their taste buds, this matcha will take you there.
Tasting Notes for Lupicia’s Sakura Matcha au Lait:
BREWING TIPS: In a large microwave safe bowl or chawan, mix 2 heaping teaspoons of the mix with 8 fluid ounces of milk (I like soy milk or almond milk). Mix thoroughly with a whisk or chasen, then microwave on high for 1 minute. Carefully remove from the microwave, then mix again to create frothy bubbles just before serving.
THE BLEND: Sugar, powdered green tea, powdered cherry leaf and cherry petal, and aluminum potassium sulfate.
THE SCENT: Softly grassy. Very subtle on the floral notes.
THE STEEP: Mildly salty and lightly sweet with a vanilla-like essence. Slightly bitter and earthy as is characteristic of matcha. Brews to a creamy, vibrant leaf green.
FOOD PAIRING: This would be yummy with savory or sweet snacks as it borders on the flavor profiles of both. Furikake Tofu Fries, Neapolitan Mochi Cake (for V-Day!), or Smoked Salmon Spring Rolls would all complement this tea’s complex flavor.