Not sure if it’s the age of the sample or my steeping parameters or something else, but this tea tastes like a straight-up rooibos…not getting even a hint of creme brulee. :(
“TTB #20 Not sure if it’s the age of the sample or my steeping parameters or something else, but this tea tastes like a straight-up rooibos…not getting even a hint of creme brulee. :(” Read full tasting note
“Day 5 of our Advent Tea Swap. From amandastory516. I’m planning to catch up on my Advent teas this weekend, but I’m currently sipping on the tea for December 5th. I was super excited about the...” Read full tasting note
“Sipdown! Rest of this is off for variaTEA to try :) not my favourite – always a little more honeybush tasting than I wanted it to be even with a significantly lower temperature.” Read full tasting note
Tea of the Week for October 21, 2019!
Our Third Tea from our “I Love The Pacific Northwest” Collection!
Portland is well-known as a foodie city. It’s also known for the large number of food carts in the city. The very first food cart that I ever visited was called Donut-o-Rama, which is sadly, no longer operating (at least, not that I’m aware of). The thing that drew me to Donut-o-Rama is that I heard of their Crème Brûlée Beignet & I decided that was something I needed – yes, NEEDED! – to try. For me, it was love at first bite.
Sweet, yeasty donut ‘crust’ enveloping a creamy vanilla bean, five-spiced custard that is then sprinkled with sugar & torched for a crispy, crème brûlée type of experience – donut style. Seriously YUM. It would be difficult for me to list my top 10 favorite flavor adventures in Portland, but this one definitely would be considered for the list & if nothing else, biting into my first Crème Brûlée Beignet was a very memorable experience and one worthy of noting in my “I Love The Pacific Northwest” collection.
For this blend, I started with a base of organic Rooibos combined with some honeybush. To that, I added some essence to create a pastry flavor – as well as a creamy, custardy flavor. I added some vanilla bean & some cinnamon, clove, fennel & Szechuan peppercorns to create a five spice flavor. (Well, OK, it’s only four spices, but I didn’t want the focus to be on the spices as much as the beignet & custard flavors, so I omitted the star anise.)
I’m so happy with the result on this one. I am tasting the pastry notes as well as the creamy, vanilla custard & a nice touch of spice. I like the balance here. The spice is distinctive without being too aggressive. The base of rooibos & honeybush work with the flavors of the ‘donut’. It’s sweet, creamy, warm & delicious. It’s also all organic, VEGAN, caffeine-free, gluten-free & allergen free!
organic ingredients: rooibos, honeybush, cinnamon, clove, fennel, szechuan peppercorns, calendula petals & natural flavors
At 52teas.com, you will find unique, hand-blended artisan loose leaf teas: a new limited edition creation every week of the year. We pride ourselves on offering truly unique, one-of-a-kind tea blends that you won’t find anywhere else.
Crème BrûléeThe Pineapple Tea Room
Creme BruleeThe Toni Glass Collection
Creme BruleeThe Angry Tea Room
Crème BruleeAdore Tea
Day 5 of our Advent Tea Swap. From amandastory516.
I’m planning to catch up on my Advent teas this weekend, but I’m currently sipping on the tea for December 5th. I was super excited about the flavor combo on this one – these are two desserts I really enjoy. This tea is delicious, but I don’t taste either creme brulee or beignet. It tastes like straight rooibos. I do enjoy rooibos, so I’m still enjoying this tea, but I wish I could find a way to bring out the dessert flavors in this one.