Tea of the Week for December 14, 2020!
My original plan for this week's tea went somewhat awry when I did not have enough of the ingredients I needed to properly create the tea I had intended to create. So, I needed to think fast & I came up with this tea idea & I'm so happy with what I came up with! This is so yummy!
The chocolate is forward. I get a nice vanilla note too - it melds with the chocolate to offer a very creamy aspect to the chocolate-y notes. The cranberries hit about mid-sip as a bit of tartness & the flavor continues to develop on the palate. The aftertaste is distinctly cranberry tart with a smooth, delicious chocolate tone. Really, really good!
This tea starts with a blend of Laoshan & Fujian black teas - both of these are known for their chocolate-y qualities - I thought they'd make for a perfect base for this blend. Then I added some vanilla bean, a bunch of freeze-dried cranberries, cacao nibs & shells as well as some dark chocolate chips (they're VEGAN) & some marshmallow root.
This delightfully delicious blend is VEGAN, gluten free & allergen free!
Taster pouch is approximately 15g
ingredients: black teas, vegan chocolate chips (cane sugar, unsweetened chocolate, cocoa butter)
organic ingredients: cranberries, cacao shells, cacao nibs, marshmallow root, vanilla beans & natural flavors
This tea is so nice! The chocolate notes greet my palate first & it's not just the cacao nibs & shells, it's also the natural chocolate-y notes of the Fujian & Laoshan teas - they tend to have a slightly lighter body than, say, an Assam. So this isn't your average malty, bold tea. It's a medium bodied tea with palate-pleasing chocolate tones. I get the vanilla notes about mid-sip, it's sweet & creamy - adding to the overall texture of the tea & giving the chocolate some dimension. The cranberry arrives just shortly after the vanilla - and gives a nice, tingly berry sensation in the finish.
to brew: shake the pouch, there's a lot of ingredients in this one & you want a fair representation of everything in every cup! usually, I'd recommend using 3g of leaf to 12 ounces of nearly boiling (205°F) water, but I suggest going with 3 1/2 grams of leaf this time out for a slightly stronger cup. steep for 3 minutes, strain & allow to cool for at least 10 minutes. enjoy!
adding sugar is always at your own discretion, of course, but I do recommend a wee bit of sugar for this one - it brings out the flavors a bit more. I use 1/2 a teaspoon of sugar for 12 ounces of tea. Overall, a very pleasing cuppa with or without the sugar - the flavors are a bit more pronounced with the sweetener.