Taste Testing: Blueberry Cream Cheese Danish Black Tea!
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Blueberry Cream Cheese Danish Black Tea!
Description: This is my second batch for this reblend - I first reblended it earlier this year for the featured reblend for May. Sadly, I didn't make nearly enough for the demand that would follow the release of this tea, so I decided I should reblend it again. This time around, I'm reblending it as part of a fundraising trio (along with Chocolate Eclair & The Vanilla Marshmallow). I made a large batch this time around, so hopefully in addition to the pre-sales, there will be enough left over to please the customers who missed out on this blend back in May.
My previous description went like this:
Well, it's Retro Monday, so this month's Featured Reblend is also our Retro Monday Tea! This time around, I decided to go with a popular one that just narrowly missed out on the reblend roster when we had our start-up Kickstarter fundraiser. It's been one that I've seen several people wish that I'd reblend on Steepster and even on Facebook and Instagram. So - without further ado - here it is: Blueberry Cream Cheese Danish Black Tea.
The original version of this tea was one from Frank's era that I remember fondly. I remember a strong blueberry presence, a soft note of tangy cream cheese and perhaps a hint of buttery pastry.
Frank described this tea as:
Here’s our premium Indian black teas (a little extra Assam in this blend since I envisioned it as a breakfast tea) blended with GREAT BIG, whole freeze-dried blueberries and natural flavors. I have a feeling this is going to be a VERY popular blend. Enjoy!
I do believe I did justice to the *memory* of the original blend. The base is different this time around - I used a blend of Yunnan Gold and Assamica grown in the JingMai Mountains and just a hint of Fujian black tea. These teas combine to create a solid, well-rounded flavor that is both robust and smooth. I didn't use extra Assam here - because I felt that the base is perfectly balanced - both on it's own and with the flavors of this blend.
The blueberry flavor is sweet and juicy. The cream cheese is smooth and tangy. Every once in a while, I taste something that mimics a buttery, pastry-like flavor. Yummy!
I stuck close to my recipe with this, but I did add some Assam to the recipe because after my first taste test, I thought it really needed that malty note to it and I just wasn't getting the kind of malty I wanted from the JingMai Assamica. A big, bold blueberry note along with creamy, tangy cream cheese notes. This blend is absolutely fantastic (if I do say so myself!) Also, you may notice that there are calendula petals in addition to the cornflower petals. That's because I had added some calendula before I remembered that I had cornflower! They really don't add anything to the flavor - they just add a touch of pretty to the dry leaf.
ingredients: black teas, organic blueberries, cornflowers, calendula petals & organic natural flavors
Yeah, I know I say that a lot when I'm talking about my blends. What can I say? I have the greatest job ever - I get to taste test every tea before I package it up and offer it as a 52Teas blend.
This blend is a popular one and after tasting it, it's easy to understand why. Blueberry notes with tangy cream cheese flavors - with just a hint of buttery pastry. It tastes like a trip to the bakery only perhaps better because it's tea!
I'm really happy with how this blend turned out. The black tea base has a well-rounded taste - not too astringent, not overly aggressive, just a smooth yet bold black tea taste. The blueberry flavor is the top note and then the cream cheese notes come through. The pastry notes are there, but they aren't as prominent as the blueberry and cream cheese - and that's kind of the way it is when you get a blueberry cream cheese danish, right? You taste all that yummy blueberry and cream cheese and while the flavor of the pastry is there, it's often overlooked in favor of the plump, juicy blueberries and tangy-sweet cream cheese.
A really tasty blend - I hope everyone else enjoys this as much as I enjoy having it back in my stash!
to brew: I recommend using a heaping teaspoon (or bamboo scoop) of the tea to 12 ounces of near-boiling water. I know I've mentioned this previously - but I've switched to boiling water to near boiling water when it comes to my black teas and I find that I experience less astringency with the cup when I do. My near boiling temperature is 205°F - and a boiling temperature is 212°F - so we're talking about a difference of 7 degrees. I find that this makes a big difference in the flavor of the cup.
Let the tea steep for 2 1/2 minutes and strain. Allow the steeped tea to cool for about 10 minutes and enjoy! This one doesn't need sugar to be enjoyed, but I did find that a teensy bit of sugar (about 1/2 a teaspoon) brought the berry and cream cheese notes forward just a bit.