For a lark, threw some black peppercorns in with some aging Belgian Chocolate rooibos (Metropolitan, I think). Couldn’t taste the peppercorns separately, but I think they added a little depth of flavor and warmth, rather than heat, that brought this oldie but goodie back to life.
This is You :-D
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Bio
Steepster “geezer;” tea barbarian who has no systematic method for storage, preparation, classification, or rating; lover of strong unleaded builders’ tea. Never quite grew up—I cut and glue, play with Legos, design kids’ curriculum, and play with fifth graders every Sunday.
Location
Southwest Missouri
I find that you don’t get a lot of flavor out of peppercorns in tea unless you lightly crush them first.
Yeah, I should’ve smooshed them.