Reblended for our 12 Teas of Christmas Box 2019!
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!
Taster pouch is 15g
ingredients: vegan candy sprinkles (sugar, potato starch, coconut oil, maltodextrin, spirulina extract, carnauba wax)
organic ingredients: black teas, bergamot, vanilla bean & natural flavors