Tea of the Week for February 18, 2019: Butterscotch Custard Rooibos!
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Tea Description: As you may recall, last month's teas (January 2019) had a 'Retro Candy' theme. I ordered several different candies for "research" and among those were some rather tasty butterscotch candies. And while I enjoyed them quite a bit, I felt like I wanted something more to them. Another dimension of flavor. More creaminess.
And so I came up with this: Butterscotch Custard Rooibos! Sweet butterscotch and creamy custard notes work with the rooibos (which adds a nice nutty flavor to the cup!)
I find this to be every bit as comforting as the old fashioned butterscotch candies - especially when you make it a latte! YUM! It's organic, VEGAN, gluten-free and allergen-free!
organic ingredients: rooibos, calendula petals & natural flavors
I have admitted previously that rooibos (and to a lesser extent, Honeybush) are not my favorite bases - I generally prefer my camellia sinensis. However, many of my customers are always on the lookout for these types of blends because they want something tasty and caffeine free. And let's face it, while there are some decaffeinated teas out there, most are not worth mentioning and if what I've read is actually accurate, decaffeinated teas are not actually completely caffeine free.
And hey - I also appreciate a tasty caffeine free beverage for later in the evening. When it gets late, but I'm not quite drowsy enough to go to bed, sometimes a warm beverage helps me relax and I certainly won't relax if I'm caffeinating myself.
So I usually drink at least one caffeine free beverage (other than water, of course) every day - so rooibos and honeybush are a regular part of my tea intake. So I'm really happy when I find a flavor combination that works for me - and this one definitely does. It's sweet, creamy, and butterscotch-y! There's a hint of nutty flavor from the rooibos but none of that weird funky wood taste to it (a great way to help avoid that is to make sure you brew it at a lower than boiling temperature which is why I always recommend 195°F for a brewing temperature for oxidized (red) rooibos and honeybush, and something a little lower (usually 185° or 190°) for the green rooibos.
This is a nice, comforting drink for nighttime and also satiates the sweet tooth so that I don't eat something I would regret right before bed!
to brew: I used 4g to 12 ounces of very hot water (195°F) and let steep for at least 8 minutes. Longer if you'd like - the longer you steep, the more flavor you achieve and it won't become bitter on you (rooibos isn't a bitter leaf). strain and allow to cool for a few minutes before you start sipping to let the flavors develop.