Thanks Stacy for this tea sample!
The last time I tasted this tea, I had been drinking loose leaf tea for about 4 months, so tasting it again was a fun comparison!
I’ve learned that I LOVE strong Kenyan tea so I ignored Stacy’s suggested brew time of 2.5 minutes and opted for 3.5 minutes testing along the way. The longer time would suit others who like the bang of a bold tea that can handle the time.
The taste was black current, sweet dry prune and black pepper…all of which came as a swelling up of flavor towards the back of the throat.
I sweetened my tea and added cream (it was my morning tea)…then sat while my body continued to slowly awaken from sleep.
I’ve never been a morning person, even through three decades of work, I would arise an extra hour earlier than necessary to sit with ‘coffee’, until I had to get ready and could cope with the day.
Now tea is my morning companion, and I can make the wake-up time last as long as I want it to. What a luxury!
While I was sitting in appreciation of my wealth of ‘time’, my thoughts began to wander.
I’ve been making lots of curries, something that I find comforting in cold weather.
Because of my allergies, I’ve adapted recipes to remove beans, tomato, eggplant, green peppers and potato. Thai curries, instead of Indian Curries, have given me more options (Indian Curries use potato and beans in almost everything!) and are delicious.
Along the way, I’ve discovered that certain tea’s are better companions to the curries I make. Kenyan tea’s, some Puerh’s and Thai Chaa Khao Hoom Reistee stand up well to spice (depending on the dish).
I’d like to expand my list of tea’s and welcome comments from other people who make curry.
I appreciate the unique tea sourcing from Butiki (and we all love Stacy!)!
