Backlog from when I was at the mall today:
Woo! Good. I still like it! I wasn’t sure because some of the ultra-crazy-sugary blends no longer appeal to me as much now that I’ve discovered the beauty of Butiki and Verdant teas, but THIS is one I still love.
It’s just… fall in a cup. I break all the rules for this one. I love it as a latte with brown sugar, but will settle for some with a dash of milk.
I started this season with 50g. I’ll probably buy more later, but I didn’t need a free tin, and would prefer smaller foil bags right now.
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My goal is to empty a tin for Pumpkin Chai. :) I had this one iced today. Did they give it to you iced, as well? So different.
Ummm.. shoot. I can’t remember if my sample was iced or not! But I had a go cup with milk so that erased the sample from my memory. :P
Ummm.. shoot. I can’t remember if my sample was iced or not! But I had a go cup with milk so that erased the sample from my memory. :PIt is definitely tin-worthy.
Hmmm, I’ve never tried ordinary brown sugar in tea. Do you think that’s the kind of sugar they’re talking about? or the special rock variety? and, I’m still playing around with quantities and times and such for this tea myself. I think I’ll use double the leaf next time.
Keychange, I’ve used ordinary brown sugar, but brown sugar is different depending where you are in the world. The stuff I use is the kind with molasses added back into it, so it’s really soft and sticky and packs well.
oh wow omgsrsly, I didn’t know brown sugar wasn’t just the same everywhere. I’d never heard of it having molasses in it—that’s interesting. Maybe i’ll try a bit of the ordinary (non molasses) version in my tea. Their website doesn’t really suggest what kind of brown sugar they’re getting at. I feel as though I always need “permission” to experiment though, as I’ve never actually used brown sugar for anything other than baking LOL.
The only reason I know is from cooking shows on YouTube. :) What I see as turbinado here is what’s called brown sugar in other places. It’s a free flowing crystal, that’s brown instead of white. Food names are so weird.
My goal is to empty a tin for Pumpkin Chai. :) I had this one iced today. Did they give it to you iced, as well? So different.
Ummm.. shoot. I can’t remember if my sample was iced or not! But I had a go cup with milk so that erased the sample from my memory. :P
Ummm.. shoot. I can’t remember if my sample was iced or not! But I had a go cup with milk so that erased the sample from my memory. :PIt is definitely tin-worthy.
Hmmm, I’ve never tried ordinary brown sugar in tea. Do you think that’s the kind of sugar they’re talking about? or the special rock variety? and, I’m still playing around with quantities and times and such for this tea myself. I think I’ll use double the leaf next time.
Keychange, I’ve used ordinary brown sugar, but brown sugar is different depending where you are in the world. The stuff I use is the kind with molasses added back into it, so it’s really soft and sticky and packs well.
oh wow omgsrsly, I didn’t know brown sugar wasn’t just the same everywhere. I’d never heard of it having molasses in it—that’s interesting. Maybe i’ll try a bit of the ordinary (non molasses) version in my tea. Their website doesn’t really suggest what kind of brown sugar they’re getting at. I feel as though I always need “permission” to experiment though, as I’ve never actually used brown sugar for anything other than baking LOL.
The only reason I know is from cooking shows on YouTube. :) What I see as turbinado here is what’s called brown sugar in other places. It’s a free flowing crystal, that’s brown instead of white. Food names are so weird.