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Recent Tasting Notes
Under infused just to see the difference…for the 2nd infusion…still good. I found the strength-differences can be a good thing. It’s still quite strong but if you are looking for a normal strength understeep…if you are a tar-like strong strength keep it in there passed the 3-4 mins. LOL
It has been a long time since I had a cuppa good enough to dedicate more than a sentence to. This one deserves a novelette, but I’ll try to keep it to Reader’s Digest length:
When I first opened the pouch, the smell reminded me of my grandma’s cattle feed barn—a good thing; I’m a farm kid at heart. Fresh sweet clover hay, burlap, and sileage. The grassy smell goes away after you steep it, and instead, you just get the sweet, grainy, clovery taste that lingers a bit after you swallow. Ahhhh! I suddenly have a desire to drive a tractor….
Brought it to work where I often get stuck using tap water, but I believe this is too good to waste. It’s going back home with me.
Culinary Teas had exceptionally speedy delivery service—thank you!
This evening I decided to try their Belgian Chocolate Rooibos and I was enthralled. The aroma is deep, rich, and exudes chocolate decadance.
After steeping for 7 minutes, I had a perfect calorie-free,, chocolatey dessert. The tea is smooth and lucious. I was open to adding sugar but simply did not need it. I often like the creaminess of a little milk, but this Belgiam Chocolate Rooibos was creamy “au natural”.
I’m still going to be sampling teas, but right now if I were told that Culinary Teas’ Belgian Chocolate Rooibos was the only dessert tea I could ever have, I would go to bed happy.
I LOVE THIS! This allows me to use a flavored black tea (I love a blend of 1.12g each of caramel and chocolate black teas) and add the amount of of spice that I want. I can’t stand fenell or anise so it’s nice to find a product like this that doesn’t have them so I don’t have to putz around and make my own. The only thing this particular blend is missing is a pinch of crushed red pepper flake. Depending on my mood it’s either 1:1 , 1:2, or 1:3 ratio of chai spice mix to black tea. Steep in boiling purified water or simmering milk. Serve unsweetened.
To make it chilled I love making a large batch using as little water as possible to make a concentrate, chilling, then using milk to fill the liquid discrepency. If serving it over ice, make ice cubes from more tea or tea steeped in milk. I prefer it blended when iced.
Have a green, rooibos, white, or oolong tea you love and want to make a chai out of? Go for it!:)