True to my word in my comment to mislena’s tasting note for this tea, I headed to my kitchen to brew myself some as well. A much needed break from studying.
As I prepared the tea, I was struck by the ingenious idea of adding a bit of vanilla agave to the concoction, thereby giving it that creamy vanilla undertone that might tip it into out of this world category. I have to admit, however, that I squeezed the agave bottle a little too enthusiastically, and worried that I’d poured way too much into the cup.
You know, there’s something about agave that I just don’t like. I think it’s that for some reason, I can distinctly tell where the agave ends and the tea begins, so to speak, and this time was no exception. The vanilla and mint went reasonably well together, although the vanilla in this agave is a rather “thin” vanilla if that makes sense, and certainly not the full-bodied vanilla you might get from, say, whole vanilla bean or even vanilla creamer (which would probably be epic added to this tea, come to think of it). The combination of vanilla agave, cream, and the few pieces of rock sugar I added “just in case” really overwhelmed this tea, which was quite a feat given that this is a peppermint tea, which is generally hard to subdue. The moral of the story is to not dump half the bottle of agave into any of my tea, and to stick to rock sugar because it’s wonderful.
This tea was so sweet, in fact, that I’m probably going to have to follow it up at or after dinner with a more serious, unflavoured black. I might have to break into my stash of Darjeeling from the tea merchant, come to think of it.