Tea of the Week for April 12, 2021!
This blend is a Frank's era blend - one that I loved! It's one that others enjoyed as well, since it's been requested quite a bit. I've reblended this once - back when I was reblending teas for the Kickstarter contributor rewards. It's good to have it back for a revisit!
This blend starts out with my black tea blend of Assam, Yunnan & Ceylon teas - plus I added just a wee bit of Lapsang Souchong for a touch of smoky burnt flavor - combined with Sri Lankan Cinnamon, raisins & just a touch of toast & butter essences to create this VEGAN, organic, gluten-free & allergen friendly tea that tastes just like the name suggests: Buttered Cinnamon Raisin Toast Black Tea!
My first description of this tea went like this:
This is a reblend that I crafted for the Breakfast Inspired Sampler Add-On for the startup Kickstarter campaign. I was pretty excited about the prospect of reblending this because I remember really enjoying the original batch of it.
The original description went like this:
We started with our premium Indian black teas base, added just a touch of smoked Assam teas for a tiny bit of toastiness, then we added real golden raisins, cinnamon stick bits and natural raisin and cinnamon flavors. We topped it all off with just a hint of natural butter flavoring. The result: Well, you will have to try it to believe it.
OK, so I didn't have any smoked Assam tea and to be quite honest, I didn't really hunt for it. I decided when I was going to reblend this that I'd use Lapsang Souchong in the blend - just a bit! - along with my black tea base of organic black teas from India & China. I also altered the recipe just slightly because I decided NOT to add cinnamon flavors. Instead, I used organic cinnamon pieces and relied upon them to add the cinnamon flavor to the cup. Then I found some enormous raisins! These are amazing raisins, they're almost the size of dates!
I'm really happy with the result. It's sweet, toasty, and it tastes a lot like what I'd imagine a piece of liquefied buttered, cinnamon raisin toast would taste like if it were added to black tea.
As you'll note from Frank's original description, this one is different from the original because I didn't use the same black tea base - nor did I have any Smoked Assam. The raisins this time are a bit smaller - which is actually better, in my opinion, because even though those enormous raisins were an impressive size, they took up too much of the weight in a measurement, which means you needed more tea to compensate for it. I also used a little bit less Lapsang Souchong than I did in my first batch of this tea a few years ago.
In my opinion, this batch is even better than my first batch from back then. Still lots of buttery, toasty, cinnamon-y raisin-ish tea flavor - and still organic, VEGAN, gluten-free & allergen-free.
Taster size is approximately 15g
organic ingredients: black teas, cinnamon, raisins, calendula petals & natural flavors
This tea is a welcome one in my favorite tea mug! Our weather has been a bit colder than the previous week - when we had some rather warm weather (it is spring, after all - some warm weather is expected this time of year) but this week, we've been met with chilly days & even cooler evenings. I'm not complaining, mind you, I actually quite prefer the weather to be cooler.
This is just the perfect tea for weather like this. The black tea is smooth & well-rounded. Energizing but not too dry or astringent. A touch of smokiness. A touch of warmth from the cinnamon. A silky, buttery flavor with notes of toast. Nice!
to brew: give the blend a gentle shake before you measure it out. use 3g of leaf to 12 ounces of nearly boiling water (you'll want to check to make sure there aren't too many raisins in your measurement - the raisins weigh a bit more than a typical addition so it would be beneficial to make sure that there's only 1 raisin per 3 grams - to make sure you get enough tea leaves for full flavor.) temperature of the water should be 205°F - which is almost boiling but not quite. steep for 2 1/2 to 3 minutes. strain & allow tea to cool for about 10 minutes before you start sipping.
Adding a wee bit of sugar to your cup will give the tea that "cinnamon & sugar" kind of taste which I find quite nice. It also brings out the raisin flavor a bit more. This one makes an exceptionally tasty latte!