This is SO GOOD with maple whipped cream. So good.
Just don’t over-whip your cream. You might end up with a couple chunks of soft butter in your tea.
It was still good.
This is so perfect today with a dash if milk and sugar. So warm and comforting! I thought I had a lifetime supply of this, but it might not last the winter.
I’m having such an awesome weekend too. Today we are relaxing by reading and computer games. We’re totally dystopian with Prison Architect and Papers Please on the computer, while I read some angsty fic.
You get a big waft of smokey-BBQ when you open the bag and I was afraid that it would be too heavy on the Lapsang Souchong. My fears were allayed however, and while there’s some smoke, it doesn’t take over the tea and drown out all the other flavours. I’m picking up a slightly astringent, tannic sort of note that comes from the Darjeeling I think, aswell as a rounder, mellower flavour that might be from the Keemun.
It’s a nice, well-balanced black tea that goes down smoothly and that doesn’t really seem like it needs a ton of milk and/or sugar. Although I suppose you could add it if you wanted – I don’t think it would wreck the taste or anything.
mmm thanks cavo! Having a small cup of this one today and the rest is going into my experiments with dinner tonight. For whatever reason, cooking with smoky teas seems to be what i like to do. Since this is smokey but not overpowering, I’m mixing this one up with a bit of spice! :) I’m glad i have a bit more of this left to have a real cup of later!