Squirrely tea is the new coffee. There, I said it, even though I probably risked life and limb to do so. Starbucks might come after me, bearing sharp sticks harvested from the pristine hills of Uruguay.
(Is it considered defamation of one’s tea-leaf character to mention coffee on Steepster? Can leaves and beans get along? I think they can. Tea has become a habit for me, while coffee is a rarity. Tea is necessary, like the oxygen I breathe or the calories I must consume in order to keep sauntering around on this crazy planet. Coffee is like dessert at the end of a ridiculously expensive meal: not necessary, but nice sometimes.)
Once I tried Adagio’s chestnut tea, I was sold. Nutty and sweet, it seems to be one of the most flavor-rich ceylons of the Adagio brand. How could one improve on such goodness? Can deliciousness be made more delicious? Moon-shooter that I am, I created this blend to try, and voila. Enhanced by traditional sweetener and cream, it’s even sweeter, even nuttier, and even richer. Yes please.
Lately it seems I’m only drinking blends that I put together, but I do own a lot of them. There is no tea finer than one made … uh, in your own diner. Wow.
Enough of this banter, and on with the tea-kus:
Chestnut, caramel, and
sweet cream on an open flame:
squirrels, mind your fur!
“I do love this tea,”
cried one squirrel to his friend.
“Don’t bogart,” friend said.
