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“This reminds me of the teas and scones blend from years ago that I loved! The grape/raisin notes are so deep and interesting. This is especially great cold with sugar and milk. Ha I wish I’d tried...” Read full tasting note
“Currently sipping this one. Yes, my sleep schedule is all messed up, it seems to continually cycle in this pattern where I will go a couple of weeks with a somewhat “normal” sleep schedule only to...” Read full tasting note
Tea of the Week for December 18, 2023!
Rich, malty black teas blended with dates & spices to create a Date Nut Tea Bread kind of experience for your teacup. (Don’t worry, this is nut free!) Perfect for your afternoon tea – it also makes a great morning cuppa!
I came across a recipe that caught my interest for Date Nut Tea Bread – so I thought I might make something like that – but in a tea! This tea is a rich blend of black teas (Assam & Yunnan) that I combined with spices (ginger, cinnamon, cloves, allspice & nutmeg) & finely chopped bits of dates.
Even though this blend has most of the “usual suspects” when it comes to a chai blend, I don’t think I’d consider this to be a “chai” blend but instead are meant to be complementary flavors for a dessert bread-ish type of tea. The focus of this blend isn’t the spices, instead, you get a date forward blend that is delightfully sweet & pleasant, reminiscent of a tasty bread that might be served at afternoon tea.
I’m so pleased with this tea! It is organic, vegan, gluten-free, allergen-friendly (no nuts, despite hints of nut flavors in the cup!) and all natural!
organic ingredients: black teas, dates, allspice, cinnamon, cloves, ginger, nutmeg, calendula petals & natural flavors
to brew: shake the blend to ensure that all the spices are well incorporated as well as making sure that the dates aren’t all settled to the bottom of the pouch (the dates are really heavy, so make sure you get a piece or two of the dates in your measurement & don’t leave them all in the bottom of the pouch for your last cup!)
Use 3g per 12oz of near boiling water (205°F) & steep for 3 ½ minutes. Strain & allow to cool for at least 10 minutes. I find that the flavors really begin to pop when it cools a bit. Not cold (although this does make a rather tasty iced tea!) but when the hot tea has cooled a bit so that it has reached a drinkable temperature.
serving suggestion: As I mentioned above a moment ago, this tea really comes to life when it’s cooled slightly. I like this hot, but cooled to a drinkable temperature (after it’s cooled about 10 or 15 minutes & I’m not having to blow on the surface of the tea to avoid burning my tongue. That is the temperature I start sipping!)
I also tried this cold-brewed – and it is really good. It’s a lot sweeter when cold-brewed because the dates are able to infuse their sweetness into the tea for a longer period of time – so definitely try this cold-brewed!
At 52teas.com, you will find unique, hand-blended artisan loose leaf teas: a new limited edition creation every week of the year. We pride ourselves on offering truly unique, one-of-a-kind tea blends that you won’t find anywhere else.
Currently sipping this one. Yes, my sleep schedule is all messed up, it seems to continually cycle in this pattern where I will go a couple of weeks with a somewhat “normal” sleep schedule only to eventually go through a period of insomnia and then I end up back in a sleep schedule where I’m up all night and sleeping all day. I should be a rock star.
I really love how this tea turned out, it has a pleasant nutty flavor with a nice note of sweet dates. I was inspired to find a new idea for a tea with dates for my mom – who loves dates and this was what I came up with – a rich blend of black teas with nutty tones (but no actual nuts – it’s allergen-free!) & chunks of dates & spices (cinnamon, allspice, ginger & cloves). It’s not exactly what I’d call a chai, the spices are mellow & smooth.
Just a nice, pleasant cuppa for this very early AM!
