I’m a sucker for different, unique teas. And sweet potato in tea is definitely different. Meghann picked me up a sample of this on her trip to the Adagio store (I’m 15 shades of jealous, let me tell you). Thanks again!
So, let’s speak briefly of the sweet potato pie. It should be ever-so-slightly starchy, have a creamy, mousse-like mouthfeel, and taste of brown sugar, cinnamon, and (of course) sweet potatoes. The crust should be buttery, flaky, and leave a distinct filmy-texture in your mouth after you’ve finished it.
I’m thinking Adagio and I have different recipes for sweet potato pie.
I’ve only steeped for 3 minutes, but the black tea base is strong, bordering on bitter. Normally I enjoy my teas at this stage, but with the combination of the sweet potatoes, it really doesn’t work. I’m getting a hint of sweet (marshmallow, maybe?), and definitely starch. I agree with Cofftea on this one, it’s definitely a “dry” tea; very astringent.
Okay, just added brown sugar and milk to the second cup. Astringency gone, “dry” feeling still there, bitterness gone. I’ll try a 2 minute steep next time around, but this is probably how I’ll be drinking this tea…much creamier/smoother/pie-er. Which bumps the rating down a bit for me.
