I got the sudden craving yesterday for raspberry chocolate tea. Not sure where that came from, but I don’t have a tea that fits that criteria. Shocking. So I turned to this tea as an alternative and have been drinking it for two days despite not really digging it for the past three years. I’m not sure if aging of the tea has played a part or if it took three years for me to be in the right mood for it. It still needed cream to not be bitter, but once that was added it was much smoother. It is still very floral, but I’m picking out raspberry much more than I have before. Could be it is because I’m concentrating on it more. It is still very light and fluffy, like I mentioned in a previous post, but I’m not minding it as much. I would like to mix this with a chocolate tea and see if and how it rounds it out! In the mean time I’m glad I kept this around.
Preparation
Comments
I’m a terrible hoarder, and am already worrying that some of my teas that are now hitting a year are going to be “be bad.” This gives me hope they will be okay despite my hoarding habits!
And I was just thinking mixing it with a chocolate tea might do the trick. I also have a recipe where you actually crush tea up and infuse it with cocoa powder, creating tea-flavored hot chocolates. If it has a really strong raspberry flavor, that could be worth a try. (EGs and herbals certainly work well for it…)
Occurs to me I actually have a chocolate raspberry tea! (The hoarding, I think I actually forgot…) It’s called “Dark Chocolate Raspberry” and it’s a Chinese orange pekoe base, with dark chocolate chips and freeze-dried raspberries in it. I’ll have to make it a priority to try that one soon!
Mmm, I’ve done the chocolate milk latte tactic before! Reminds me that I’m currently out of chocolate almond milk and need to pick some up…
I tried mixing it with MF’s Wedding Imperial to infuse a little chocolate and it didn’t work out so well. :/
I’m not exactly sure how VarieTea is doing the lattes. Is it just steeped concentrated with little water then adding a lot of milk after?
Tea hoarding is a dangerous game. Sometimes it pays off, but sometimes it goes badly. Anything with coconut, orange or nuts doesn’t last as long.
It’s funny how some teas well past there prime suddenly become just the right thing.
Right?! Hoarding for the win!
I’m a terrible hoarder, and am already worrying that some of my teas that are now hitting a year are going to be “be bad.” This gives me hope they will be okay despite my hoarding habits!
And I was just thinking mixing it with a chocolate tea might do the trick. I also have a recipe where you actually crush tea up and infuse it with cocoa powder, creating tea-flavored hot chocolates. If it has a really strong raspberry flavor, that could be worth a try. (EGs and herbals certainly work well for it…)
Occurs to me I actually have a chocolate raspberry tea! (The hoarding, I think I actually forgot…) It’s called “Dark Chocolate Raspberry” and it’s a Chinese orange pekoe base, with dark chocolate chips and freeze-dried raspberries in it. I’ll have to make it a priority to try that one soon!
You could always try it as a chocolate milk latte a la VarieTEA
Mmm, I’ve done the chocolate milk latte tactic before! Reminds me that I’m currently out of chocolate almond milk and need to pick some up…
I tried mixing it with MF’s Wedding Imperial to infuse a little chocolate and it didn’t work out so well. :/
I’m not exactly sure how VarieTea is doing the lattes. Is it just steeped concentrated with little water then adding a lot of milk after?
Tea hoarding is a dangerous game. Sometimes it pays off, but sometimes it goes badly. Anything with coconut, orange or nuts doesn’t last as long.