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I was worried it might be too sweet, but the cane sugar is perfectly balanced with the creamy matcha and vanilla. The metal tin keeps the powder fresh, and I love how smooth it mixes with just a whisk.

The vanilla comes through so nicely without overpowering the green tea, and the cane sugar makes it sweet enough that I skip adding anything. I've been making it iced in the afternoons and it dissolves smoothly every time, no clumps at the bottom of the glass.

The metal tin really keeps the matcha fresh — I've had it for a few weeks and the powder still smells vibrant. The vanilla adds just enough sweetness without being cloying.