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When you do this, how do you prepare the vanilla? Do you just cut it up as it is, or do you open the pod and take the seeds out first and mix with the leaves and then cut up the rest?
I cut up 1 pod with scissors into little slices (I didn’t scrape out the beans because the little vanilla pieces get steeped with the tea, so you are steeping beans and pod with the tea), and used about 3 oz of tea leaves. Leave in a tin about 3 weeks before enjoying :) I really love it. I’m going to try and add one to some Earl Grey next to make my own version of Earl Grey de la Creme!
Interesting. I think I’ll try this at some point. I don’t have anything that would suitable for mixing it into at the moment as stocks are woefully low on plain black that isn’t Lapsang Souchong (which isn’t really plain -plain anyway, is it), but I’ll definitely be keeping it in mind for another time.
When you do this, how do you prepare the vanilla? Do you just cut it up as it is, or do you open the pod and take the seeds out first and mix with the leaves and then cut up the rest?
I cut up 1 pod with scissors into little slices (I didn’t scrape out the beans because the little vanilla pieces get steeped with the tea, so you are steeping beans and pod with the tea), and used about 3 oz of tea leaves. Leave in a tin about 3 weeks before enjoying :) I really love it. I’m going to try and add one to some Earl Grey next to make my own version of Earl Grey de la Creme!
Interesting. I think I’ll try this at some point. I don’t have anything that would suitable for mixing it into at the moment as stocks are woefully low on plain black that isn’t Lapsang Souchong (which isn’t really plain -plain anyway, is it), but I’ll definitely be keeping it in mind for another time.