Matcha gets its colour and flavour from how the tea is grown: leaves are shaded for several weeks before harvest, which raises chlorophyll levels and gives the leaf its bright green colour and rich, umami character. After picking, the leaves are steamed, dried, and stone-ground into a fine powder that preserves its nutrients and antioxidants and dissolves smoothly into water or milk. This version blends that base with natural blueberry flavouring, so the familiar grassy, savoury matcha character picks up a layer of sweet-tart fruit and a touch of floral lift on the finish.
The tasting notes bear this out: floral and vegetal on one side, blueberry, berries, and stone fruit on the other, with cream and milk notes that show up especially in latte preparations. The first sip leans into matcha's earthy, slightly savoury foundation before the blueberry comes through, subtle rather than candied, more tartness than sugar. The finish is clean and holds onto the fruit a beat longer than the vegetal base.
To prepare it the traditional way, sift a teaspoon into a bowl to break up any clumps, add 60 to 80ml of hot, not boiling, water around 80°C, and whisk briskly in a zigzag motion with a bamboo whisk until it turns frothy and smooth. It also works as a latte: whisk the powder with a splash of hot water first, then either top with cold milk over ice for an iced version, or pour steamed, frothed milk over the paste for a hot one. Matcha is often prized for its antioxidant content, and this blend carries that reputation into a fruitier, more approachable cup for anyone who finds straight matcha too austere.
