Featured Reblend for March 2019: Coconut Banana Cream Pie Houjicha/White Tea v.2
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Tea Description: This tea was previously blended by Frank back in 2011 and last year, when I was gathering ideas for archived blends to include on the 12 Teas of Christmas poll, this is one that was requested and much to my surprise, it actually won a winning majority of the votes. However, I didn't include it in the box because Houjicha (and white tea) happen to be a very "big" leaf tea - and make for a very full pouch of tea. Because space in the cute little boxes that I utilized for last year's 12 Teas of Christmas was limited, I couldn't include such a bulky tea for the holiday countdown - so instead, I put it on the calendar for featured reblends this year . . . as early as possilble.
But I did make a little change to the blend this time around. Instead of using just houjicha, I decided to go with my blend of houjicha and Yue Guang Bai White tea. The white tea lightens the houjicha just enough to allow the flavors of banana and coconut (plus custard-y cream) to shine through this dessert-y tea without masking the toasty flavors of the roasted green tea too much.
Frank's original description of this tea was:
Here’s a toasted green Hōjicha blended with freeze-dried bananas, our honking big coconut flakes and natural flavors. This is a truly delicious treat you are NOT going to want to miss out on.
And I agree - this IS a delicious treat you are NOT going to want to miss out on! I kept pretty true to the recipe except - as I've already mentioned - I used my blend of Houjicha and Yue Guang Bai - which in my (perhaps not so humble?) opinion, takes this already fantastic blend to a whole other level. YUM!
This delightful dessert in a teacup is VEGAN and gluten-free. It does contain coconut so if you're allergic to coconuts, I don't recommend indulging. All others, I highly recommend indulging because this is so good!
ingredients: white tea
organic ingredients: roasted green tea, coconut, bananas & natural flavors
As I mentioned in the description above, this tea won the most votes of all other teas in last year's holiday poll BUT I couldn't add it to the 12 Teas of Christmas box because the blend is too bulky (or too fluffy . . . or just too dang big) so instead, I decided to blend it for this month's featured reblend.
And you know what? I'm kinda glad I did - not only for the simple fact that it would have made packaging the 12 Teas of Christmas even more difficult (as many who purchased the box commented, the box was quite plump as it was) - and given how behind I was back in December (I still AM a bit behind but I'm getting there) - I didn't need something to make things more difficult back then. But I'm also glad I held off on blending this until now because - it allows me to actually take some time and ENJOY this one on it's own - and not have it be overshadowed by some other phenomenal blends that were in the 12 Teas of Christmas box like the Foggy Coconut or the Ginger Cola or the Banana Pancakes . . . this one gets a chance to shine on it's own now.
This is so good. LOTS of banana and coconut flavor - and a lovely creamy pudding-like note. Sweet and luscious! The houjicha is fantastic in this blend - but it's not too much, thanks to the Yue Guang Bai. Just the right amount of roasty-toasty flavor, just the right creamy tone, just the right - everything. So yummy!
to brew: you'll need to shake this pouch because the houjicha tends to settle toward the bottom because the Yue Guang Bai is a very bulky leaf - and the houjicha is a little more compact and tends to sift it's way to the bottom - and you want both types of leaves in your measurement to get an accurate flavor representation in your teacup.
use 3g of tea (about 2 teaspoons of a well-shaken blend) to 12 ounces of hot water (165°F - 170°F) and allow to steep for 3 - 3 1/2 minutes. strain. allow to cool for about 5 minutes. enjoy!