JacquelineM

You have the makings of a master tea blender!

I am going to do this! I even have all the teas you used!

Yum!

Glad your experiment went so well!

Part of me is intrigued because of the vanilla (you have turned me into a vanilla fiend! It’s your fault for being so inspiring about it!) and part of me is cringing a bit because of the Fujian base… Because… Fujian. You’d think I’d be all over that as a base, but there’s something vaguely sacred about Fujian black.

That said, what did you use for the base? I suspect my Tan Yang might be a little on the strong side for vanilla. Perhaps a Bai Lin?

Angrboda – A half and half mix of Harney’s Wild Wuyi Black, and Zhi Tea’s Gong Fu Black, with one organic Madagascar vanilla bean cut into it. I felt that way a bit too, but also thought a high quality tea would be so nice with a natural flavor like a vanilla bean. What pushed me over the edge: the innovative blends Verdant tea was doing with high quality Chinese tea. I want to try their Earl so much!

I’ve been eyeing their elderberry spice pu-erh a bit. I’m really interested in the elderberry, but I have a strong suspicion that I won’t like the spice bit. I heard it’s ginger-y and I don’t like ginger. I’ve never seen elderberry flavoured tea before.