87

I made this as a latte, but since I only had about a tsp. left I had to blend it with another tsp. of some of Yogic Chai’s mix. Milk and brown sugar were added and everything steeped at the below parameters on the stove.

The mixture of the two teas was amazing. The caramel and vanilla were VERY evident here, the first thing I tasted when I took a sip, actually. A smooth, spicy latte and a really positive note to start the weekend out on. :)

Preparation
Boiling 8 min or more

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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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