This is the Kirin Gogo no Kōcha Espresso Tea Low Sugar, a milk tea made using 80% Uva Ceylon black tea leaves, espresso-extracted at high temperature and pressure.

The beverage had an opaque medium tan hue and a sweet black tea and milk aroma. When consumed chilled, it began with a mellow sweetness, notably more subdued than the full-sweetness latte version. The bold black tea notes quickly emerged mid-sip, accompanied by noticeable astringency and a subtle bitterness that developed into the finish and lingered in the aftertaste.

The reduced sweetness in this version meant that the familiar chocolatey notes of the latte version were absent, allowing the fragrant malty and slightly minty notes of Uva black tea leaves to take prominence. The more pronounced astringency and bitterness added depth to the overall milk tea experience, reminiscent of a strong milk coffee, making it worth repurchasing.

This Kirin Gogo no Kōcha Espresso Tea Low Sugar contained 185 g. It was produced in Japan and purchased in Sydney, Australia in 2024.