Additional notes: So I woke up today thinking of a tea I haven’t had in ages: Octavia’s French Breakfast (and I think I only tried it once or twice?). Not only was I pleased to see that Octavia still existed (but hopefully I can hold out buying any of the French Breakfast until there is a sale… at least). I tried to recall the flavor, and figured it was mostly a vanilla assam. I don’t have any vanilla assam teas (somehow?) so I had the genius idea of blending two teas to recreate what I remembered. Combining this with Afternoon To Remember’s Harmutty Estate Assam. Surprisingly, it came pretty close to what I remember the French Breakfast tasting like. Now I’ll just keep combining different vanilla teas with different assam teas… even though this is as close as it might actually get. Am I a crazy tea scientist now? :D
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From Octavia’s website:
“This signature, Octavia Tea blend is made with a blended base of Dian Hong and Ancient Yunnan Broken Pekoe from Yunnan, China. This premium quality black tea is made with a “broken pekoe” leaf-grade, which increases the cup’s strength and body.”
So if you want to mad scientist it up, you need to blend vanilla with your Chinese blacks (and throw in some rose petals for good measure!) to really get close to Octavia’s French Breakfast. :-)
Yeah, I purposefully avoided looking at the description again just so I could go by memory. I knew I would probably be wrong if I looked at the description. But I think it came pretty close for memory! But reading that description, I just want to buy the tea even more. haha
I have to admit that China blacks mixed with vanilla and rose does sound very appealing! I’m not much of an assam fan, myself, but China blacks… oh, yes ma’am!
Yeah, the China blacks do sound better with vanilla than the assam in my memory. :D
From Octavia’s website:
“This signature, Octavia Tea blend is made with a blended base of Dian Hong and Ancient Yunnan Broken Pekoe from Yunnan, China. This premium quality black tea is made with a “broken pekoe” leaf-grade, which increases the cup’s strength and body.”
So if you want to mad scientist it up, you need to blend vanilla with your Chinese blacks (and throw in some rose petals for good measure!) to really get close to Octavia’s French Breakfast. :-)
Yeah, I purposefully avoided looking at the description again just so I could go by memory. I knew I would probably be wrong if I looked at the description. But I think it came pretty close for memory! But reading that description, I just want to buy the tea even more. haha
I have to admit that China blacks mixed with vanilla and rose does sound very appealing! I’m not much of an assam fan, myself, but China blacks… oh, yes ma’am!
Yeah, the China blacks do sound better with vanilla than the assam in my memory. :D