Starbucks Japan has launched two new menu of matcha beverage, which has been newly developed using unique ingredients. Before the launching them, the company has performed an unique trial which let us assume the ingredients for the new recipes. In the trial, the ingredients were announced by hint cards added to existing matcha beverages as posted before. I tried to speculate, as a result, my speculation was off base.

The new two were launched from 26th Dec., however, these beverages are so highly demand that I could not buy them at approx. 6 p.m. yesterday.

Today I could tried at alst, then I’d like to share the characteristics of them.

1. Matcha & Fruity Mascarpone Frappuccino
Matcha Frappuccino was mixed with fruity mascarpone, which contains muscat juice and crushed raisins. Amazing how excellent the harmony of brisk flavor of mascarpone and mellowness of matcha Frappuccino!

2. Matcha Fruity Blend Tea Latte
This well-foamed matcha latte has an unique flavor of brisk citruses. It contains two types of Japanese citrus juice, Yuzu citrus and Kabosu citrus. Juice of these citrus is often added to various cuisines and beverages. Japanese often use them for fired fishes, Nabe soups, Sashimi raw fishes, Shochu liquors etc. In addition, hot state enhance their aroma. This “Matcha Fruity Blend Tea Late” is suit to Japanese preference, I think.

The bright green color can be kept after blending with juice of two citruses. I speculate the citrus juice is previously mixed and whipped with milk in order to prevent color retardation induced by acid.

Although my assumption written in the past post was off base, and some tea enthusiasts also speculate something off mark, hopefully our speculations and assumptions would provide more creative ideas for new matcha something.