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Black Tea
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Edit tea info Last updated by Geoffrey Norman
Average preparation
205 °F / 96 °C 3 min, 30 sec

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From Friday Afternoon

Ceylon black tea with chocolate and hazelnut flavors, bits of cinnamon and chunks of dark chocolate make this tea a popular holiday blend.

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2 Tasting Notes

348 tasting notes

This has the look and smell of a guilty pleasure tea. It had actual dark chocolate chunks in it. I know, I ate one. I knew I should’ve expected more on delivery given that it had a Ceylon for a base. This brewed up a light amber-to-brown with a tangy, tiramisu-like nose. The taste was creamy and floral on initial sip, somewhat spicy in the middle, and chocolate sort of rounded out the middle. Not sure where the hazelnut went, it probably contributed to the tang on the forefront. Lighter than most cocoa cups I’ve had, but still quite pleasurable – whatever the weather.

Full Review: http://www.teaviews.com/2011/02/01/review-friday-afternoon-teas-snow-day-blend-2/

205 °F / 96 °C 3 min, 30 sec

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25 tasting notes

This tea confused me. With its chocolate chunks, hazelnut and cinnamon, I was expecting a round, warm, spicy, mildly sweet dessert tea. And dry, it smelled as though that’s what it would be. Oddly, when I brewed it, it tasted like a fruit tea—chocolate with apples? I couldn’t quite put my finger on it. Thinking I’d accidentally steeped the wrong sample and got a fruit tea instead, I looked through my stash and verified that this was the one labeled “Snow Day.” The ingredients looked right. So I took it to a friend, wondering if my palette was a little funny. Also a non-smoker, foodie and tea-drinker, he smelled it, tasted, and replied, “Apricot? But you don’t like fruit teas.”

No, I don’t generally care for fruit tea, and, for whatever reason, since this comes across as one, I didn’t care for it. I imagine it was a combination of the sugar in the chocolate and the hazelnut that made it seem that way. I like my hazelnut toastier, nuttier, and my chocolate darker or unsweetened. I also am discovering that I don’t care for candy in my tea (chocolate, caramel, peppermints). I prefer the impressions of sweetness left by cocao husks, peppermint leaves or vanilla, to which I can add my own sweetener should I so choose.

However, I would expect people who do like sweets, candies, fruit teas, etc, to enjoy this as it was balanced and interesting.

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