True to my word in my comment to mislena’s tasting note for this tea, I headed to my kitchen to brew myself some as well. A much needed break from studying.
As I prepared the tea, I was struck by the ingenious idea of adding a bit of vanilla agave to the concoction, thereby giving it that creamy vanilla undertone that might tip it into out of this world category. I have to admit, however, that I squeezed the agave bottle a little too enthusiastically, and worried that I’d poured way too much into the cup.
You know, there’s something about agave that I just don’t like. I think it’s that for some reason, I can distinctly tell where the agave ends and the tea begins, so to speak, and this time was no exception. The vanilla and mint went reasonably well together, although the vanilla in this agave is a rather “thin” vanilla if that makes sense, and certainly not the full-bodied vanilla you might get from, say, whole vanilla bean or even vanilla creamer (which would probably be epic added to this tea, come to think of it). The combination of vanilla agave, cream, and the few pieces of rock sugar I added “just in case” really overwhelmed this tea, which was quite a feat given that this is a peppermint tea, which is generally hard to subdue. The moral of the story is to not dump half the bottle of agave into any of my tea, and to stick to rock sugar because it’s wonderful.
This tea was so sweet, in fact, that I’m probably going to have to follow it up at or after dinner with a more serious, unflavoured black. I might have to break into my stash of Darjeeling from the tea merchant, come to think of it.
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Sounds like quite the experiment with the additives :P the vanilla creamer idea sounds lovely though! I’ll keep an eye on your notes for if you try it before me! :)
Wouldn’t vanilla creamer be great in this? and yeah, I pretty much obliterated this tea with all my additions…whoops.
Ah well, it sometimes happens :) Yes vanilla creamer would be heavenly!
I use vanilla creamer almost all the time. Well, I alternate between vanilla and caramel creamer. That, and sugar. Always. Exception are vegetal or savoury teas that would go with creamer as much as peas do with frozen yogurt. Or something :)
Oh, I’m so happy you said that! I think those of us who add creamer/milk/sugar/whatever need to be more vocal on here! band together! start a revolution! LOL. I pretty much don’t take any tea plain, with the exception of savoury ones.
Tea without sugar for me is like food without salt.
Preach it! I mean, it all boils down to you just liking what you like. No need for a tea hierarchy, yo!
Sounds like quite the experiment with the additives :P the vanilla creamer idea sounds lovely though! I’ll keep an eye on your notes for if you try it before me! :)
Wouldn’t vanilla creamer be great in this? and yeah, I pretty much obliterated this tea with all my additions…whoops.
Ah well, it sometimes happens :) Yes vanilla creamer would be heavenly!
I use vanilla creamer almost all the time. Well, I alternate between vanilla and caramel creamer. That, and sugar. Always. Exception are vegetal or savoury teas that would go with creamer as much as peas do with frozen yogurt. Or something :)
Oh, I’m so happy you said that! I think those of us who add creamer/milk/sugar/whatever need to be more vocal on here! band together! start a revolution! LOL. I pretty much don’t take any tea plain, with the exception of savoury ones.
Tea without sugar for me is like food without salt.
Preach it! I mean, it all boils down to you just liking what you like. No need for a tea hierarchy, yo!