My tea of the morning. I used almost 4 actual tsp of Elyse’s Blend from Harney & Son’s and a slightly heaping actual teaspoon of Roasted Yerba Mate from Upton in my 24 oz. pot. I quite like the result. I am getting the honey flavors with the Elyse’s Blend, and a slight hint of cocoa from the yerba mate. I don’t get the subtle bite (yes, I know that description kind of contradicts itself) of the Assam in this blend like I do when drinking Elyse’s Blend on its own. I think we have a winner! I am not sure what to try with yerba matea added next….English Breakfast or Queen Catherine? Tower of London?

My notes about this blend: With my affection for Teavana’s JavaVana Mate (which is a good portion of Assam tea with the additon of roasted yerba mate and flavorings) and its high price, I decided that it might be possible to enjoy Yerba Mate added to just about any of my favorite breakfast teas. This is my first try….. I love the energy I get from yerba mate, but don’t like it much alone.

Preparation
Boiling 4 min, 0 sec
Dinosara

How interesting! I have a roasted maté that I really like, but I never thought about mixing it with other teas. My particular maté is very almondy-cocoa in flavor, so I’m thinking it might be good with something like Florence!

SimplyJenW

I was just thinking about Florence and Yerba Mate, too! (I am packing up a sample for a friend!)

Indigobloom

oh yumm! maybe I’ll try this :)
thanks for the idea

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Dinosara

How interesting! I have a roasted maté that I really like, but I never thought about mixing it with other teas. My particular maté is very almondy-cocoa in flavor, so I’m thinking it might be good with something like Florence!

SimplyJenW

I was just thinking about Florence and Yerba Mate, too! (I am packing up a sample for a friend!)

Indigobloom

oh yumm! maybe I’ll try this :)
thanks for the idea

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Bio

My motto: Drink the good tea!

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, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. 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.)

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Ohio

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