Brew temp was 208
It’s in the water.
So many times I read how important quality water is for good tea. My parents neighbor-who knows less about tea than me-was going on about it this weekend. Myself, I have been using filtered water for so long, I can’t remember drinking tea made with straight tap water. So there I am at my parents house making this new tea for dessert last night and something was not quite right.
It was the water.
Unfiltered tap water that I had grown up on and thought tasted pretty good was overpowering this wonderfully aromatic and sweet tea I had just bought earlier in the afternoon. I could taste the potential here, but rather than enjoying the tea, I couldn’t wait to get home and try it with better water.
I’ve been looking for a dessert tea to have besides masala chai (which I enjoy, but not every night) and mint chocolate tea-which doesn’t go with everything and I get tired of anyway.
This is one of those teas that I knew as soon as I smelled the dry leaf, I would love it. It smells just like you would expect-of hazelnut and chocolate. This tea tastes almost like coffee to me. At least what I think I remember coffee tastes like as I have never really been a coffee drinker. It’s smooth and kind of heavy, it’s hard to believe it’s straight and translucent. Zero bitterness. Liquor is a nice shade of chestnut. As advertised, it tastes like chocolate and hazelnut. The flavoring is so natural. It’s really sweet and rich with nothing added. I imagine it would be exceedingly decadent with soy milk/cream and sugar added-which I will have to try soon. Water problem solved
Masala chai has some serious competition here.