This is so tasty – the white chocolate is creamy & sweet while the raspberry brings a welcome bright tartness to the cup. It’s a pleasant medley of flavors for your taste buds!

Countdown to Catching Up, Part 2 – Tea 5 (Counting Down from 10 to 1!)

It’s been a while since I last blended a white chocolate tea. To be perfectly honest, I’m not the biggest fan of white chocolate. Oh, I don’t hate it, but I also don’t particularly like it. If I had to choose between white chocolate and either milk or dark chocolate, I’d choose one of the others over the white chocolate every single time.

The thing is, I find white chocolate to be just a bit too sweet for my liking – but this pairing of white chocolate with raspberry is PERFECT. The raspberry has just enough tart to it that it offers a very palate-pleasing contrast to the sweetness of the white chocolate. Together with the smooth green tea, it’s such a pleasant cuppa!

The blend starts with fresh Chinese Sencha – which is buttery & smooth. Then I added a bunch of raspberry bits & the cutest little white chocolate morsels. Don’t worry, they’re vegan & allergen-friendly! They’re not actually chocolate (& to be honest, I find them tastier than “real” white chocolate. For more information about them, please see below for their complete ingredient list.) Finally, I do add some vegan & allergen-friendly white chocolate essence to give the blend a very authentic white chocolate flavor.

This is amazingly good!

ingredients: white chocolate chips (cane sugar, palm kernel oil, brown rice syrup solids, pure vanilla extract & emulsifier)

organic ingredients: green tea, raspberries & natural flavors

to brew: use 3g of tea & 12oz of water heated to 175°F & steep for 2 minutes. Strain & allow to cool for at least 5 minutes. Enjoy!

Also, I’m currently using a Qi Aerista tea brewer & because of how it has been designed, I didn’t feel comfortable leaving the little white chocolate chips in the brewer. Instead, I picked out the little morsels & added them to my teacup as it sat, waiting for tea. I figured this would be better than allowing those to melt & possibly gum up my brewer. It worked out well!

serving suggestion: I like this hot. I like it cold. (I didn’t cold-brew it, I hot brewed & allowed it to come to room temperature before I stashed it in the fridge for a few hours. This worked out well. So, yeah, I like it served either hot or cold, but if I had to choose, I think I’d prefer it hot.