The 11th TEA of Christmas is . . .
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Earl Grey Cupcake (Black Tea)!
Tea Description: This is a reblend of my original creation from February 2018 & it's one of my all-time faves - so I was really happy that it earned enough votes to earn a spot in this year's box.
Here is my original description of this tea:
I've never kept it a secret that one of my all-time favorite teas is Earl Grey - I love bergamot! I haven't made (nor do I plan to make) a simple Earl Grey because I feel like there are so many out there that my contribution to the heap of Earl Grey teas that exist would not be unique - and we like to keep things unique here!
Instead, I decided to do an Earl Grey CUPCAKE tea. I started with black teas: Yunnan & Assam - with just a touch of Vietnamese Black to help round out the flavor a bit. Then I added some bergamot along with vanilla bean and some additional essence to create a cupcake-y flavor in your teacup. And since we're talking cupcakes, what cupcake would be complete without some festive sprinkles? These sprinkles are vegan, gluten-free & nut free - so no worries!
A fun way to enjoy your bergamot!
I remained true to the recipe - something that I noticed while taste testing the tea this time around is that it's a different tea when it's piping hot versus cooled to a warm, drinkable temperature. When it's piping hot, the bergamot is quite strong. The sweet, cupcake-y notes are a bit more subdued. When it's cooled to a nice, drinkable temperature, the bergamot softens & the cupcake notes are well-defined. And as much as I love me some bergamot, I gotta say that I prefer this when it's warm (but not piping hot) because those cupcake notes are divine!
This is VEGAN, gluten-free & allergen-free!
ingredients: vegan candy sprinkles (sugar, potato starch, coconut oil, maltodextrin, spirulina extract, carnauba wax)
organic ingredients: black teas, bergamot, vanilla bean & natural flavors
Yay! I'm so happy to have a bit more of this tea in my cupboard! This is one of my favorite blends I've ever created. I'm a huge fan of bergamot as it is - I've always loved a good Earl Grey tea. And this one is amazingly good - but I would be hard-pressed to determine what it is that makes it so great. Is it the bergamot? Or is it the yummy cupcake-y flavor?
I personally think it's a combination of these two things. The creamy, silky vanilla notes soften the tangy bergamot to create a really lovely treat for my teacup and it's something that I'd be happy to have in my teacup anytime!
to brew: shake the pouch. those cute little sprinkles tend to find their way to the bottom of the pouch without a gentle shake now & then. measure out about 3g of tea to 12 ounces of near boiling water. (I actually measure out the 3g and then shake just a little bit of the leaf off, so it ends up being closer to 2.8g of leaf.) steep for 2 1/2 minutes. strain. allow to cool for about 10 minutes or so.
I find that this is a much better cuppa with just a teensy bit of sugar in it as it brings out those cupcake-y flavors a bit more.