Sangria Matcha from Red Leaf Tea

Sangria-MatchaTea Information:

Leaf Type:  Green/Matcha

Where to Buy: Red Leaf Tea

Tea Description:

Sangria Matcha is the perfect answer for those adults looking for a fruity platter treat that has a dash of exotic Matcha and tastes of refreshing spices. This delectable treat is a perfect after hours drink that brings its well rounded charm into the palate. It can be taken with a fine assortment of many snacks and meals to add to their overall flavor and also make things more exciting. This fine treat is great for adults who love the tangy tasty combination of many fruits on their palates.

Learn more about this tea here.

Taster’s Review:

I’m adding Sangria matcha to the many flavours under my belt because I thought it would make for a really great summer flavour to have stock up; and obviously it’s not a flavour that screams “try me in milk” like how I normally prepare my matcha so I made it as a Matcha Soda instead.

This is the ‘recipe’ I used:

– 1 tsp of matcha whisked into approx. 2 ounce of hot water

– Dissolve approx. 1 tbsp. of sugar into the concentrated matcha to create a ‘matcha syrup’

– Cool down the syrup, and add a can of Club Soda

Just being perfectly honest, as soon as I took my first sip I knew that I didn’t like this flavour of matcha. There was a lot that I personally felt was wrong/off about it – for one the fruit flavours are incredibly muddled on top of tasting really artificial. I know Sangria is a combination of different fruits but I couldn’t pinpoint any of the individual fruits that traditionally make up Sangria. In addition, the vegetal/grassy notes of the matcha were far too pronounced for my liking (despite this being Distinctive flavour level) and took on a ‘swampy’ kind of flavour when compared with the weird/chemical tasting fruit notes.

I’m definitely disappointed by this flavour; it’s nothing like I’d hoped it would be and if you’re looking for an accurate Sangria flavour I think you’re best off looking elsewhere. The worst part is that I’m almost certain that Robust flavouring would taste even more chemical/artificial since that’s the way fruit flavoured matcha tends to go but, while delicate level flavouring might reduce the fake fruit flavour, I think it’d make the Sangria flavour even less distinct than it already is.

Using the rest of this will certainly be a challenge for me.

Roswell Strange

Hello; my name is Kelly. I’m a nearly twenty tea drinker and reviewer living in Saskatchablah, Canada. I started drinking loose leaf fairly casually a little over a year ago, and at some point between then and now that ‘fun little hobby’ turned into a serious, serious obsession. Typically I drink flavoured blends more that straight but one of my mini goals this year is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends, but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall. My default for preparation is Western Style with zero additives; so unless I mention otherwise you can assume that’s how I’ve prepared my tea!

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