Thanks to Janet for this sample tea still in the testing stage!
Just because I Love Tea doesn’t mean that I ‘hate coffee’!
Coffee was my first love, and occasionally I’ll request a Vietnamese coffee (with sweetened condensed milk) at Happy Lucky’s Tea House. They make it with Chicory Coffee from New Orleans, Community Coffee. It’s so rich that it’s like having a thick, coffee flavored truffle!
I was surprised to see this blend coming from tea lover Janet, but then remembered her location in Northern California where coffee tradition runs deep. Bridging the tea/coffee world is smart.
Chicory as an ingredient is potent. A third the amount of chicory to coffee for brewing is the rule or the result would be too bitter for drinking. The amount used in this blend is perfect and forms a base for the puerh, black tea and espresso.
The use of cocoa nibs didn’t make the blend chocolate flavored but added maltiness and the maple syrup didn’t add maple flavor but added enough sweetness for those wanting to drink the blend with just added milk or straight up.
It’s the allspice that transforms the coffee-tea drink into something different.
Chicory and puerh can be a bit spicy or tangy on their own which would have gone unnoticed except for the addition of allspice.
The allspice whispered chai. I kept going back, refilling my cup and wanting more.
I’m not sure if the name should be changed to Spiced Cuppa Coffee or Exotic or something else…or if the spice isn’t intended is it necessary (even though I liked the allspice quite a bit).
Naturally flavored Puerh blends that Janet has been creating are fun and this is another one that I’ll give a thumbs up!
Just got an invite from Preston and Sam for free pot of tea and a cookie so I’m off…
New blog entry… www.teaandincense.com