Also finishing this one from my stash today…it’s more fruity than I remember it…to the nose…and even to the tongue. I think I am going to up the rating on this one, too, but its VERY tasty today!
“Also finishing this one from my stash today…it’s more fruity than I remember it…to the nose…and even to the tongue. I think I am going to up the rating on this one, too,...” Read full tasting note
“Looked out the window, saw the 3 inches of snow already on the ground, and the snow falling, and thought about the 7-9 inches to come.. and I needed tea before work. It’s pretty rare that I...” Read full tasting note
“Finally getting to sample some of the teas I got from Bethany (thank you!!). First up is Monk’s Blend. My packet wasn’t as fragrant as I was expecting, based on past...” Read full tasting note
Certainly a ‘mysterious’ blend despite being a delicious mixture of grenadine and vanilla. Perhaps first created by Tibetan monks – infused with universal life energy, this tea is a perfect all day treat; sweet and toasty with a touch of dryness and a subtle bouquet. Originally, it is believed that this blend was developed by monks to support their life’s desires, especially the work that they did all by hand. Tea is an item that these monks considered good for the soul. Franciscan monks used to drink this tea to keep them awake during long periods of meditation. It is fair to say that this is an ancient and harmonious blend, as it is also used by Buddhist and Taoist monks.
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
Firstly… we only use high grown teas from the top 3 tea growing regions of Sri Lanka – Nuwara Eliya, Dimbula and Uva. These three high-grown districts produce flavorful teas that have classic ‘Ceylon’ tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly – perfect for use as the base tea of our flavored teas. (We have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade.) Dimbula and the western estates of Nuwara Eliya have a major quality peak during Jan/Feb, whereas Uva and the eastern estates of Nuwara Eliya have their peak in July/Aug. This ‘dual peak period’ allow us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.
Secondly… we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
Thirdly… we specify natural flavors. High quality tea tastes good and natural flavors do not mask the natural taste of the high grown Ceylon tea. (The norm for many making flavored tea is to use overpowering artificial flavors, which can be used to hide lower quality tea). Natural flavors do not leave an aftertaste giving the tea a clean and true character. It should be noted that natural flavors tend to be somewhat ‘soft ‘ and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas.
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Looked out the window, saw the 3 inches of snow already on the ground, and the snow falling, and thought about the 7-9 inches to come.. and I needed tea before work. It’s pretty rare that I do that, for logistical reasons. I hate not being able to sit down and enjoy the tea, and I end up running around with it while I’m getting ready.
But I’m glad I did, because this is still super tasty and creamy and grenadine-y. And I was in a markedly good mood when I arrived at work. Coincedence?
Finally getting to sample some of the teas I got from Bethany (thank you!!).
First up is Monk’s Blend. My packet wasn’t as fragrant as I was expecting, based on past comments, but I could get the floral overtones. They got stronger as I brewed it up.
I can taste the grenadine, but it almost tastes a little mediciney to me. (And I typically like grenadine). I can taste the vanilla and the cup has a lovely smooth mouthfeel because of it.
Overall, this one really isn’t my thing, but I’m glad I got to try it. Thanks Bethany!