92

I think I have enough leaf for one more cup after this, and then it looks like its gone from the Compass Teas website. Makes sense, I guess, as even the name is seasonal. Well, I take that back – it’s present in sample size quantities, but I can’t see myself placing an order consisting of like, 3 sample size bags and that’s it.

It’s quite a shame, because this is a great marshmallow tea. It’s not toasted marshmallow, which would probably be the only thing I’d add to this blend – but it is equal parts marshmallow and black tea. The base reminds me of my beloved East Frisian blend, only it’s as if someone treated it like a hot chocolate and put a marshmallow on top. With milk and sugar (not a lot of either, and not necessary at that) I am absolutely in heaven.

I wish there was a way to add a toasted flavor without burny/smoke flavoring. I can’t do the lapsang. Maybe some toasted rice from a genmaicha? Or maybe… my LAOSHAN BLACK CHOCOLATE GENMAICHA. OMG. I think all of the lightbulbs in the world just went off inside my head – that is a blend that will be happening the next (last?!) time I make this tea.

If it’s good I may just find a way to place an order of only sample sizes. The things I’ll do for my tastebuds. :)

Preparation
Boiling 3 min, 0 sec
TastyBrew

Funny! I just wrote about the laoshan black chocolate genmaicha and how it would be a great s’mores base! Great minds think alike :-)

Kittenna

Oh… that sounds divine! Now I really want to mix the two of those together (and I haven’t even tried Marshmallow Winter!)

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Comments

TastyBrew

Funny! I just wrote about the laoshan black chocolate genmaicha and how it would be a great s’mores base! Great minds think alike :-)

Kittenna

Oh… that sounds divine! Now I really want to mix the two of those together (and I haven’t even tried Marshmallow Winter!)

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Bio

I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

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Atlanta, GA

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