SimplyJenW

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Bourbon Street Vanilla Rooibos from The Tea Table

SimplyJenW drank Bourbon Street Vanilla Rooibos by The Tea Table

I have been cleaning out my tea cupboard, and this is one I found that I had less than an ounce left. Surprisingly, I do really like this one. I do have several that are of similar flavor and probably won’t need more for a while, but when I am in the market for a vanilla rooibos again, I hope I remember this one.

I know this is a variety from Metropolitan Tea. I have seen it offered many places. The vanilla is on the strong side. It does have almonds and maybe a light almond taste. I am thinking I like this one better than Red Rocks from The Tea Spot. I will have to try a few more for comparison. (I think I have 4 vanilla-ish varieties of rooibos in my stash….sounds like comparison time!)

2011-05-14 21:55:42 -0400

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Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, traditionally scented blacks and Earl Greys, plus a few other flavored teas. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)