Tea of the Week for January 6, 2020!
January is Reblend Theme Month!
Truth be told, this tea won the most votes of all the teas in the poll for the 12 Teas of Christmas poll. I didn't include it in the box because I was out of one of the necessary ingredients - so rather than postpone the box, I decided to reblend it as soon as I possibly could. Since I decided that this month's theme was to be "Reblends" - it seemed like the perfect time to reblend this one.
This one has been blended a couple of times already - the first time, I blended it back in 2016 & it was reblended for the 2018 Holiday box. It's one of my favorite honeybush blends that I've created & if the poll results are any indicator, it appears that it's the favorite of some of our customers, too!
My previous description for this tea went like this:
This tea was originally crafted as the tea of the week in May, 2016. I did tweak the recipe slightly - I didn't add sunflower seeds this time. This small tweak didn't do much to alter the flavor - it still tastes a lot like an almond shortbread cookie (one of those thumbprint type of cookies) that's been topped with raspberry jam. YUM!
My original description of this tea went like this:
When it comes to my tea flavors, there is usually some sort of inspiration behind it. Quite often, it was a flavor conceived during an afternoon of browsing through Pinterest. (I do like Pinterest!) I don't really recall where I got the idea for a Raspberry Almond Cookie tea - but if I were to place a bet, my bet would be that I found it during a Pinterest browse.
I've never had a raspberry almond cookie. But when I think of "Raspberry Almond Cookie" - my mind evokes a thought of one of those little thumbprint type of cookies, you know, the cookies with a little indentation in the center where you could put a dollop of jam or marmalade? So, imagine that - if you would. A delicate almond shortbread that engulfs a little mound of raspberry jam.
And that's exactly what this tastes like. I taste a good amount of raspberry and almond flavor and even a hint of buttery cookie. This is a naturally caffeine free treat - so it would make for a perfect dessert-y drink that you can enjoy before bedtime without worry that it'll keep you up past your bedtime!
I started with organic honeybush, added lots of freeze-dried raspberries and a touch of almond and butter cookie essence. The nutty flavor of the honeybush plays well to the almond and cookie notes and the bright, tangy flavor of the raspberries adds a really beautiful contrast. So tasty!
I stuck close to the recipe of my reblended batch on this one - I certainly don't feel the need to alter it since it does so well. A blend of organic honeybush, raspberries & a touch of essence to create a sweet, nutty cookie flavor for your teacup. It's VEGAN, caffeine-free, organic, gluten-free & allergen free (Yep, you read that right - no nut products in this one!)
Taster size is approximately 15g
organic ingredients: honeybush, raspberries & natural flavors