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“This mug of tea really freaked me out because the dry leaf smelled so much like powdered peanut butter and chocolate that I actually pulled up Steven Smith’s website to double check the...” Read full tasting note
A complex offering combining the creamy flavor of Pacific Northwest grown peppermint leaves with rich cacao nibs, aged pu-erh and flavorful orange peel. Delicious and decadent any time of day.
TASTING NOTES:
Cocoa, crème de menthe, malt
INGREDIENTS
Pacific Northwest peppermint leaves, cacao nibs, Shu cha pu-erh, orange peel and natural chocolate flavor.
BLEND NUMEROLOGY
The year Chef Vitaly Paley, for which this blend was originally made, opened his first Portland restaurant – Paley’s Place.
PREPARATION
Bring spring or freshly drawn filtered water to a boil (212 degrees). Steep 1 sachet or 1 rounded tsp (3 g) loose leaf for five minutes.
https://www.smithtea.com/products/chocolate-peppermint-pu-erh
Company description not available.
This mug of tea really freaked me out because the dry leaf smelled so much like powdered peanut butter and chocolate that I actually pulled up Steven Smith’s website to double check the ingredients. It even smelled like peanut butter once it was steep up. Thankfully, the taste was exactly the smooth cocoa and cooling peppermint profile that it should have been without any of the unexpected nuttiness I was getting aroma wise.
