What is this sudden obsession with frozen yogurt? Pinkberry, Kiwiberry, and Fiore…
Well I didn’t think I would have the chance to visit any of these places, given my living-in-LA-with-no-car situation, but lo and behold, Kiwiberry pops up in the Claremont Village of all places! Finally. A place within walking distance! So on Sunday afternoon (when I should have been doing accounting homework) I strolled over on my own two feet to Kiwiberry.
The interior of the shop is clean and modern, stark white walls with splashes of bright colors here and there, in an attempt to appeal to the vast numbers of college students in the vicinity. It doesn’t fit into the old town feel of Claremont, but is a welcome change nonetheless. I was given a sample of their two flavors: plain and green tea. They taste exactly the same. Tangy, just a faint touch of sweetness with the consistency of slightly icy frozen yogurt. The menu is short and simple. Two flavors. Two sizes – $2.00/small and $3.50/large. Add $1.50 for up to three toppings of your choice. Okay, I lied. It’s not that simple. They just added on crepes and smoothies a few weeks ago. But no more complicated than that.
I chose the small green tea, no toppings, in an attempt to try pick out the “green tea” flavor. Unsuccessful. It just tasted like the plain one! The only green I detected was the mellow color of the yogurt. (Lack of) greenness aside, I enjoyed Kiwiberry but don’t understand people’s “addiction” to it. It’s a cup of green colored frozen yogurt! Good on a hot day, but McDonald’s soft serve cone would leave me just as content. I’d opt for a flaky croissant any day. Oh pastries. I think they win my heart in the end.
Ooops, the pastry thing was a tangent. But you get the point – croissant vs. frozen yogurt? Yesyes, croissant of course! :)
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.