Almost done my 20g so it’s about time that I actually write about this pistachio (near) perfection. I wasn’t too crazy about Mulberry Magic. Something about the macadamia in there that didn’t work well as a tea, but this tea smelled gorgeous in the store so I couldn’t resist. I mean, the dry leaf smells like creamy pistachio pudding.
When I was Skyping with my mom the other evening, she mentioned that Dr. Oz featured mulberries on his show so I reminded her of the bit of Gold Rush I picked up last summer, how I got her to taste a mulberry after, etc, and memories of those caramelly berries came rushing back to her. We then talked about the health benefits of mulberry leaves, so that inevitably led to the discussion of this tea. She’s been suffering from some hardcore peptic ulcers over the last couple years, so drinking tea is a literally painful thing. But this should be ok for her! Another reason why herbals can be so awesome.
Anyway, love how this tea brews up to a beautifully deep moss green. I find that you have to watch the steeping time though because the leaves can taste almost spinachy, or like beet leaves, if you leave it for too long, but get it right and it’s fantastic. The cream is very light here but definitely noticeable, and that pistachio is right on. Sweet pistachio, not bitter or rancid like how nuts can get. An excellent treat for when you’re craving some of that pistachio pudding.
While we were talking, my mom asked me if I tried it with half-and-half yet. Gosh, no I haven’t! I usually reserve cream for flavoured blacks, but with a herbal? Hmm. But it sounded like a crazy genius idea.
So I just did with this cup and it’s super fabulous. Looked like I was drinking a matcha latte but wasn’t. Now it’s even more like pudding.
That reminds me of Breaking Bad, how Lydia habitually drank her chamomile tea with soy milk and stevia. I’d always think to myself how gross that must taste.