This was my breakfast tea today to go along with a blueberry scone. Yum! I do really enjoy this as a stand alone vanilla tea.

JacquelineM is on to something – I also followed her lead in cutting up a fresh vanilla bean and adding it to the stored tea = WOW! It takes the vanilla to a whole new delicious level.

I’ve also used this tea to blend with. Many times while having Mexican food I have a desire to have a sangria-type tea (sans alcohol, most of the time). ATR’s Organic Vanilla Noir mixed with Adagio’s Fruit Sangria/Fruit Medley works beautifully!

Organic Vanilla Noir is a fantastic tea that’s very versatile. It has a permanent place in my tea cupboard!

200 °F / 93 °C 4 min, 0 sec

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I’m a native Midwesterner (Iowa, specifically) who was happily uprooted to California twice. SoCal is what I consider home, even though I currently don’t live there. I hope to return home again!

Tea has really come to fill the void of my current displacement. My husband & I (with our two tiny weenies) moved to Indiana hardly knowing a soul. It’s been a tougher transition for me than I’d thought it would be. I have amassed a cupboard of teas to keep me company until I feel more familiar in my newer surroundings.

I will refrain from giving numerical values to teas because I am a faddist. My likes and dislikes are constantly changing. Flavored blacks are what I gravitate to the most. Having said that, I do enjoy a wide variety of teas – you name it, I’ll try it. I may not like it today, but I might revisit it later and love it.

Flavor note: I prefer my teas to be bold in flavor. I am starting to come around to drinking tea without additives. But I do like to dirty my tea with rock sugar/simple syrup and sometimes with half-n-half/milk. Unflavored greens are unsweetened, but flavored greens I usually add rock sugar. Lately I have been favoring flavored guayusa and matés.



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