Tea of the Week for August 6, 2018: Tea & Scones Black Tea!
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Tea & Scones Black Tea!
Tea Description: Tea and Scones - two great things that taste great together!
I started with a base of organic black teas: a combination of tippy Yunnan, Ceylon & Assam, heavy on the Yunnan - and then I added some orange sections and raisins as well as some sweet, cake-y scone-like essence with just a hint of cream. The raisin is a bit more forward - complimented by the sweet, dry fruit profile of the black teas - while the orange is very delicate, meant more as an accent than a distinct profile. My reason behind this is this: I know that there are a lot of different flavored scones out there (my favorite at the moment is a maple pecan scone from our local bakery), but rather than try to focus on a specific flavored scone, I wanted to focus more on the idea of scones and tea. I didn't want to overwhelm the nice scone-y taste that I managed to create with too much of another flavor, so I decided to go with a touch of orange and some raisin.
The tea is sweet with a smooth, buttery finish. Really nice!
organic ingredients: black teas, raisins, oranges, calendula petals & natural flavors.
The flavor of this reminds me so much of scones and tea! The scone flavor is not so much a dry biscuity scone but rather, a sweet cake-like scone that I'm used to getting from my favorite tea house. As I mentioned in the above description, I didn't want to focus on a specific type of scones (like a blueberry scone or a maple pecan scone, for example) because I felt like that would muddy things up too much. Instead, I wanted the scone flavor to shine through and offer a complimentary accent of raisin (to add some sweetness and a hint of fruit) and orange (for brightness rather than a specific tone of orange).
This turned out just the way I wanted it to - so deliciously flavorful!
I think this one's going to be a hit!
to brew: because this blend has quite a few raisins, and raisins can be a bit heavy (as far as tea weight), I recommend that you measure this one with a tea scoop. If you have one of those dandy bamboo scoops, perfect! One of those "perfect teaspoons" should also work alright, or even a regular teaspoon from your utensil drawer (the kind you'd stir your tea with) would work.
Give the blend a good shake because the raisins are a bit tricky to see (they're black and so are the tea leaves) and you want to have more tea leaves than raisins in your measurement. If you need to, go ahead and remove the fruit from your initial measurement and then return the fruit to the tea after you've measured out the tea leaves.
You should have about 3g of tea leaves (not fruit) in your measurement (or a scoop/rounded teaspoon of tea leaves) to 12 ounces of hot water. Let steep for 3 minutes, strain and cool for about 10 minutes before you start sipping to allow the flavors to develop. A teensy bit of sugar to this blend will enhance the overall scone-like flavor, but it's still quite good without the sweetener.