What do you want in a winter tea blend
We are starting to look towards the coming winter and to prepare a winter tea blend to sell at Christmas. What do you tea drinkers look for in a winter tea blend?
Nilgiri with a touch of cloves and cinnamon, perhaps? Perhaps even a touch of Lapsang to give a woodfire aroma
A lapsang souchong chai (or at least a spiced lapsang) sounds very odd and out there, and yet it does so in a good way. I think I would really be into trying that.
A lot of Christmas blends I’ve eyed liked to do a spiced fruit idea. One fruit with many spices. Possibly for that sort of cider taste.
For a winter tea I want something heavy that goes well with milk. Cinnamon might be good, but not something too spicy. I could see a peppermint spicy blend, maybe. Not a chocolate tea, since I drink plenty of actual cocoa!
For a specifically Christmas tea, that’s where the spices might go. Those are two different teas in my mind, though!
How about liquor tasting teas… brandy, whisky, scotch, rum/hot buttered rum, egg nog, etc?
Enjoying the suggestions. Not sure the liquor teas would go down well on a sunday morning after a heavy night. Everyone seems to be enjoying the spicy winter feel and I like the idea of drinking a tea with pine needles.- Adam
I tend to lean toward the dark and heavy stuff when it gets cold: stiff PG Tips, Assams, Super Irish Breakfasts; stuff that takes milk well. However, I need to go light on the caffeine. I wish there was a decaf that was as strong in body and character as the aforementioned teas. Possible?
just really low grade tea with artificial fruit flavoring. great chaser for that christmas morning shot of whiskey.
wait. that’s an every morning shot of whiskey.
Something strong like Irish Breakfast or something with a warming character, perhaps with ginger, but not a traditional chai or anything. I’m also a sucker for novel teas like Sugar Cookie or Gingerbread.
I prefer a spiced citrus type tea. Cinnamon, cloves, green cardamon, dried orange (not bergamot) peel. The cinnamon and orange have an inherent sweetness, while the cloves and caradmon provide the spice (and ambiance?). Contrary to others, I do not use milk and prefer my tea straight up. I would therefore use a lighter, higher quality tea. Probably a Ceylon in my case.