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Maté Tiramisu

Tea type
Yerba maté Tea
Ingredients
Not available
Flavors
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Sold in
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Caffeine
Not available
Certification
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Edit tea info Last updated by Suzi
Average preparation
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From SBS Teas

If you like the desert, you must try this blend! Toasted Yerba Maté with cocoa, white chocolate chips, crocant bits, fine Madagascar vanilla and succulant tiramisu flavor. If you serve this to your guests they may never leave! Yerba Maté pronounced “yerba mahtay” is an invigorating, caffeine bearing herbal infusion that has been cited in assisting with weight release.

Ingredients:
Roasted Yerba Maté, almond pieces, white chocolate pieces, cocoa bits, crocant bits, fine Madagascar vanilla pieces, cactus flowers, sunflower petals, blue cornflowers, natural and artificial flavors. Contains trace amounts of dairy and nuts; gluten free and no trans-fats.

Brewing Instructions:
Use 1 level teaspoon per 6 oz cup; heat fresh water until first signs of steam (150-160 F); let steep for 5 minutes (or to taste). This blend contains caffeine. Sweeten with our Flavored Sugar Powders or Festive Sugar.

Iced Tea Instructions:
Put 6 teaspoons of tea into a heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 10-15 minutes or longer. Quarter fill a serving pitcher with cold water. Pour the tea into the pitcher straining the ingredients. Add ice and top-up with cold water. Garnish and sweeten to taste. A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.

About SBS Teas View company

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1 Tasting Note

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121 tasting notes

I probably oversteeped this tea; if it is not oversteeped it may also have been overheated, since the brewing instructions suggest using water in the 150-160 degree range and the water that comes out of our automatic heater is definitely warmer.

My attempt at brewing this Maté Tiramisu tastes like coffee, basically. There’s a bitter note to the brew that I assume comes from leaving the leaves too long, but it’s similar to the bitterness of dark chocolate so maybe it’s supposed to be there. There’s a nuttiness to the flavor as well. I like it well enough, and I think I’ll have to experiment further with this blend and see if I can bring out more of the tiramisu flavor with proper steep times and temperature. But for all that I screwed up, this still tastes OK. It would complement tiramisu or other sweet desserts quite well.

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