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Featured Reblend for November 2018: Root Beer Float Black Tea!

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Root Beer Float Black Tea!

Tea Description: To be honest, I hadn't planned on reblending this tea for November's Featured Reblend. I had a different tea on the menu for November, but when I went to the tea studio to start blending that tea, I realized that I didn't have all the ingredients I needed to reblend it - so I had to do some quick thinking. After a quick glance at what ingredients I did have on the shelves, I decided that I'd reblend this one - but with a few changes because I didn't have sarsaparilla root or Fujian black tea . . . but since I've had a few requests for this one, I decided this blend would still be a good choice even with the changes.

And while it's not exactly a seasonal blend - a root beer float is good any time, right? This tea is best iced (really nice when cold-brewed!) because hey, root beer and ice cream should be cold but I drink it hot too and quite like it. 

I first reblended this tea back in January 2017, and this is the description I had for it back then: 

I enjoyed the original version of this tea, so I was happy to reblend it at the request of my friend.

I started with a blend of two Assamica teas - one grown in Assam and the other grown in Yunnan, China. Then I added a some Fujian black and golden Yunnan and just little bit of Ceylon black and Vietnamese black teas. My desire was to create a bold base that was solid and well-rounded without being too aggressive. I think this base achieves that goal nicely.

Frank's description goes like this:

There is nothing like a rootbeer float, especially one made with some real draft rootbeer like they have at A&W. I really hope they don’t sue me for using their image, but when I think of rootbeer floats, that’s all I can think of. If you’ve never had draft rootbeer from an A&W restaurant, you’ve never really had rootbeer. And a rootbeer float from A&W… well, let’s just say there’s a reason I really need to go on a diet.

This special blend of premium black teas, marshmallow root and organic flavors comes close enough to the real thing that for zero calories, I’ll be drinking this all day when I’m not saving calories for the real thing.

My version is a bit different than Frank's. (To read my review of that blend, click here.) First of all, my base is different. It's stronger and has a fuller, more rounded flavor. I also added sarsaparilla root and vanilla bean in addition to the marshmallow root because I felt that the root beer flavors would be better expressed with a little sarsaparilla root and because - well do we ever really need a reason to add vanilla bean to anything? Of course not!

my version is definitely more tea than root beer float (after all, it is TEA!) - tasting a bit like someone melted the ice cream and added some completely liquefied root beer float to your morning cup of tea - and hey, what better way to start the day than with an invigorating root beer float?

As I mentioned above, I'm out of sarsaparilla root and Fujian black tea - so I added a bit more Assam to the blend to compensate for the lack of Fujian black and as a result, this is has a bit more maltiness to it - which really works well with the root beer flavor (which kind of compensates for the lack of sarsaparilla root!) So it all worked out. 

organic ingredients: black teas, marshmallow root, calendula petals, vanilla bean and natural flavors

Yum! Even though this reblend came about because I didn't have the ingredients for the other tea I was going to reblend, I'm glad to be drinking this tea! Sure, I'd love to be sipping on the other tea I had planned - but this was still a happy mishap - and I will reblend the other one some time in the new year. 

And while this isn't exactly 'seasonal' - I find it to be a really refreshing taste after all the seasonal teas I've been working on! It's a nice change-up! 

to brew: a gentle shake of the pouch before measuring will ensure that the ingredients that settled to the bottom will make their way into the measurement (like those precious but tiny vanilla beans!) use 3g of the tea to 12 ounces of near boiling water (I set the kettle to 205°F which brings it to almost boiling). steep for 3 minutes, strain. allow the tea to cool for at least 10 minutes so the flavors can develop. 

For my first taste test of this tea, I used only 2.5g of leaf, and the tea was a little weak. I strongly recommend going with the 3g for this one.

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