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52Teas

For the Twelfth TEA of Christmas, 52Teas Sent to Me / Tea of the Week for the Week of December 24, 2018 is . . .

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Gingerbread Brulee Black Tea!

Tea Description: This is a tea that I had planned out way back when I was still in the planning stages of taking over 52Teas - but kept putting off again and again. Why? I don't know. But I sure am glad I finally blended this because WOW! It's ah-ma-ZING!

I started out with a blend of black teas (Yunnan, Assam & Ceylon) and added ginger & candied ginger, a bit of cinnamon & cloves, some freshly shaved nutmeg as well as some creme brulee essence to complete the tea. 

The cuppa starts out with strong gingerbread notes with mere hints of the creamy brulee. The ginger is definitely present in at the start, so there's no mistaking that this is, indeed, a GINGERBREAD brulee. As I continue to sip, the custard-y notes of the creme brulee start to emerge and the flavors seem to come together and become more smooth with each sip. By the end of the cup, I find a very lovely balance of both creme brulee (and I even some of that bittersweet burnt sugar in there!) and gingerbread. 

And of course, this is organic, VEGAN, gluten-free & allergen free!

organic ingredients: black teas, ginger root, candied ginger (sugar & ginger), cinnamon, cloves, nutmeg & natural flavors.

As I said in the above description, I had the recipe drafted for this tea for quite some time (over three years, to be exact) but I didn't blend it until now. I'm not sure exactly why I kept putting it off, but I'm glad that I finally decided to blend it because it is so good!

The cup starts out with a definite gingerbread flavor with the creme brulee sort of off in the distance. Not absent, by any means, but it's softer and less noticeable than the gingerbread. But with each sip, I start picking up on more of the brulee than the gingerbread and by mid-cup, I start to notice a really nice balance between the two. 

Really nice!

to brew: This is one that is better not to overleaf - go with 3g (a rounded teaspoon) of tea to 12 ounces of nearly boiling water (205°F) and steep for 2 1/2 minutes. Strain and let cool for about 10 minutes before you start sipping.

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