So, I’m currently watching an episode of Bones (the one that aired last night) called “Carrot in the Kudzu” and while typing the name of this blend into the search bar I typed in “Salted Carrot” and it took me an embarrassingly slow time to figure out why the search results were not yielding the correct type.
Also, my kitchen smells AMAZING; there are brownies going in the over and they just smell so divine! I had a thought while making them, though and I’d like to pose it to people here on Steepster: Do you think you could infuse cooking oil with tea through cold brewing it? And then, how concentrated do you think it would have to be to really affect the flavour of what you’re baking? I was considering making something like an “Earl Grey Brownie” or maybe something more caramel flavoured, like this blend perhaps.
Anyway; short steep time for this blend is key! And thankfully, I nailed it. There’s a lovely “burnt caramel/brown sugar” flavour along with the black tea and none of the massive amounts of bitterness that comes with this blend when you oversteep it. Also no salt – but I’m not complaining on that front.
The little “salt floaties” are maybe a bit annoying though; I can sort of feel their presence in the mouthfeel.