Tea of the Week for March 13, 2017!
As you are probably aware, Amethyst is my eldest daughter and the owner of 52Teas. (I’m just the mad tea artist!) She wasn’t always as fond of tea as she is now – in fact there was a time when she claimed not to like tea but I suspect that was more about her wanting to rebel against her tea-loving mom than a true dislike for tea. When we’d go out to tea, she’d have lemonade instead of tea. Stuff like that.
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Tea of the Week for March 13, 2017!
As you are probably aware, Amethyst is my eldest daughter and the owner of 52Teas. (I’m just the mad tea artist!) She wasn’t always as fond of tea as she is now – in fact there was a time when she claimed not to like tea but I suspect that was more about her wanting to rebel against her tea-loving mom than a true dislike for tea. When we’d go out to tea, she’d have lemonade instead of tea. Stuff like that.
Eventually, she discovered the joy of tea. One of her favorite teas was (and still is) a certain vanilla decaffeinated black tea. (You tea enthusiasts probably know which tea I’m speaking of.) She asked me if I could create something similar to that and my first response was “no” because I have yet to find a decaffeinated black tea that I could use as a base that I like enough to use as a base and that I can obtain wholesale. She told me that the ‘decaffeinated’ part wasn’t important, it was the vanilla. She wanted a SERIOUSLY VANILLA tea.
So, challenge accepted.
My first task was to find just the right base of teas because something I’ve learned is that it’s really all about the base. (OK – ordinarily when I say something that makes me think of a song, I link the video but I hate that song. I really, really hate that song. So if you want to hear the song while you’re reading this, google it.) So I spent a few months checking out various teas – trying to find just the right combination of black teas and I think I may have nailed it.
I combined a beautiful Yunnan Gold, sweet Fujian Black and an Assamica tea grown in the JingMai Mountains of China. Together, these teas create a solid base that is sweet and bold. Rather than being an aggressive tea that will work against the sweet, creamy vanilla, I feel like this tea will help express the most from the lovely vanilla essence. I added organic vanilla bean and a few calendula petals because gold!
A few years back, Frank had a French Vanilla Assam – so if you liked that tea – I think you’re going to LOVE this!
ingredients: black teas, organic vanilla beans, organic calendula petals and organic natural flavors
