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Of all the 52 Teas blends, this was the one I hoped, prayed, that Frank would reblend. This is how, in my insanity that was Black Friday (NINE boxes of tea right now, NINE), I ended up cracking this one first.

This smells really… odd out of the bag. I was a bit concerned, only because it’s hard to put my finger on it. Sweet dirt, perhaps? Not a bad smell, almost like some pu-erh I guess. Just… odd.

Drinking it is okay, however I’m grasping to find much other than cheesecake (fairly prominent) and a teensy bit of peanut. I can smell chocolate after steeping, and there’s a bit of it on my tongue with mouthfeel. Sweetening it definitely gave it more punch, and more chocolate, but then I’m stretching for the cheesecake and the peanut.

I do like this, I may just need to play with it more to get the steeping directions right. Overleafed purposely (1.5 tsp/cup).

Preparation
205 °F / 96 °C 6 min, 0 sec
Fjellrev

Weird, I wonder if the sweet dirt comes from the flavouring or the base, Peanut Butter Cup Cheesecake is just about one of the greatest tea flavouring ideas.

MissB

Maybe when I’ve had a bit of sleep I’ll be able to place the smell. I mean, it’s not a bad smell, it’s just nothing like what I’d expected. His other honeybush blends definitely don’t smell like this… thinking of Pina Colada particularly.

I grabbed one of the make-your-own blends in the Kickstarter project, and chose Haagen Daaz Chocolate Peanut Butter Ice Cream as mine. I can’t wait to try that either, even though I know it’s similar (yet not the same) as this. I also asked for extra peanut butter flavoring. Frank said he could do that.

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Comments

Fjellrev

Weird, I wonder if the sweet dirt comes from the flavouring or the base, Peanut Butter Cup Cheesecake is just about one of the greatest tea flavouring ideas.

MissB

Maybe when I’ve had a bit of sleep I’ll be able to place the smell. I mean, it’s not a bad smell, it’s just nothing like what I’d expected. His other honeybush blends definitely don’t smell like this… thinking of Pina Colada particularly.

I grabbed one of the make-your-own blends in the Kickstarter project, and chose Haagen Daaz Chocolate Peanut Butter Ice Cream as mine. I can’t wait to try that either, even though I know it’s similar (yet not the same) as this. I also asked for extra peanut butter flavoring. Frank said he could do that.

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Bio

A few years ago, the obsession with tea started. The cupboard got bigger and bigger, more swaps occurred, group buys, secret rendezvous with local teapassionistas… and that’s how you end up with 500+ different kinds of tea in your home. At one time.

Almost all of the tea was given away, sold, or otherwise shared. A few relics still remain. I now travel full time with only two carryon bags to my name. One quarter of those bags are tea.

It’s still a challenge to avoid the chipmunk-like hoarding of The Teas, yet, the lightness of being from having so little compels me more.

If I have enough, I’m happy to share. If I’m in your area, I’d love to swap, meet for tea, and explore together.

As for the day-to-day stuff, I’m focused almost entirely on Love, (yes, with a capital L), Spirit/Self, transformation, travel and my writing and speaking work.

What kinds of teas do I normally like?

YES: flavored teas, fruity, dessert, chai, and spicy (REALLY spicy).

A FONDNESS FOR: all white teas, malty black teas, any herbal or medicinal teas, strange/weird teas you can only get in one place.

ALLERGIC TO: strawberries, lavender

DISLIKES: any added sugars, grains, lapsang souchong, and overly floral teas – I might enjoy a Jasmine Green every once in a while, but unless it’s a creamy floral tea (think roses in a chai, or the smoothness of a floral note in a French tea), I’ll likely pass. Earl Greys are a hit or miss with me; heavy on the cream or fruit notes and I might like it, heavy on the blergamot and I definitely won’t.

http://instagram.com/teatravelninja

http://teatravelninja.com/

Location

Canada

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