This is not so much a tasting note as it is a note on how this tea works steeped in butter. I made the above cupcakes and used this tea rather than an Earl Grey like the recipe calls for. I figured these cupcakes have the flavors of what I’d consider iced tea and I don’t have 30g of EG sitting around, so why not?
This was the first time I actually used tea this way, I put tea into muffins before (but I messed them up) and I kind of did something similar for the butter in a tarte tatin, but that’s definitely not the same as all the steps for this butter, it was hard to save 2/3 of it in the end! I was kind of surprised.
I let the butter sit overnight hoping that might give it time to really meld in its flavors. I could definitely smell the tea and you could see it in the color of the butter, but the other flavors in the cupcake were a bit overpowering so maybe EG would be better in this particular case.
I have some peach Torani syrup and I think I’ll be cold steeping a pitcher of this tonight and mixing some of that syrup in for a nice summer drink to take to lunch tomorrow. And this definitely has made me want to bake more with tea. I see some fun experiments ahead with tea infused butter, especially because the frosting recipe w/those cupcakes made WAY too much so I need to use it up with something else!