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Tea of the Week for November 12, 2018: Blueberry Pancakes with Maple Syrup Black Tea!

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Blueberry Pancakes with Maple Syrup Black Tea!

Tea Description: I absolutely love our Pancake Breakfast black tea, so I'm always eager to test out a new variation of it whenever I'm able - this time, I decided to go with blueberry pancakes! As I was blending this, I found myself marveling over the fact that neither I nor Frank have experimented with Blueberry Pancakes before because - I mean - BLUEBERRY PANCAKES?!?!? Seriously, the only thing that's better than pancakes for breakfast is blueberry pancakes, amirite? Pancakes . . . loaded with fresh, juicy blueberries and drizzled with maple syrup - so yum!

So I started with our black tea base of Assam, Ceylon and Yunnan and added our pancake essence and some maple essence (and just a touch of butter essence, too) and then added heaps of freeze-dried blueberries to create this yummy blueberry treat. The organic black teas taste rich and are strong enough for that first cup of the day, but also smooth enough if you want your blueberry pancakes later in the day (brunch, perhaps?) - and there's a nice, sweet with a hint of tart blueberry taste that's wrapped in a pancake-y-ish flavor that's been drizzled with sweet maple syrup. 

There's a whole lot of flavor packed into this cuppa! And - just in case you're wondering - it IS organic, gluten free, allergen free and of course - VEGAN!

organic ingredients:  black teas, blueberries, cornflowers & natural flavors

This is a blend that I've been thinking about creating for some time now - because like I said above - what's better than pancakes? BLUEBERRY pancakes! And I feel like this tea really does capture that blueberry pancake taste - there's lots of blueberry flavor to it, and there's some of that pancake-y flavor to it and even a hint of maple. It's sweet, it's a little starchy, and a wee bit tart. And it has that deliciously satisfying and comforting flavor of blueberry pancakes - plus a robust yet smooth black tea! And really, what's better than blueberry pancakes? Blueberry pancakes WITH TEA! 

to brew: I used 2.8g of tea to 12 ounces of nearly boiling water (205°F) and steeped for 3 minutes. strain and allow to cool for 10 minutes or so. I mention this frequently but the cool time is important - as it allows the flavors to develop. If you start sipping right after the steep time, the flavors might end up tasting a bit "muddled" - but with a little bit of time to develop, you'll notice the definition of each of the flavors. 

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