One of the first teas my wife and I shared on our first date.
“I had this one tonight – we went out to visit friends who had a baby about a month ago. He is adorable! I have pretty much not accomplished any sipdowns this weekend, which is a sad, sad, thing...” Read full tasting note
“The dry leaves were smelling so good ! Caramel and a hint of chocolate for sure it was so sweet…I bought it ! I met an angel… Then it was just a demon ! I struggled with this tea all day long. I...” Read full tasting note
“This is delicious cup of mostly creamy caramel, with a tiny hint of chocolate at the end. It’s really quite lovely both hot and cold, although I do prefer it warm-ish. I think (?) I bought this...” Read full tasting note
“thank you to sil for this gem….. i didn’t get caramel and toffee out of it (i never do) but i got SOMETHING! it wasn’t just tea…. i got brown sugar, coffee? or something akin to. vanilla. an...” Read full tasting note
A paean to love.
This glamorous blend is steeped in the passion that weds the malty power of golden Assam tea leaves to the sweetness of notes of chocolate and caramel.
Evidence of a peerless marriage.
PREPARATION ADVICE FOR 1 CUP :
Amount of tea leaves: 2.5g
Best water temperature: 95 °C
Infusion time: 3-5 min
Company description not available.
Imperial WeddingSanctuary T
Wedding TeaHarney & Sons
Wedding CakeAdagio Teas
Wedding TeaStash Tea Company
Wedding ChaiTea Embassy
So I had a total moment in the kitchen at work this morning. I was trying to add milk to my cup of this, and being a bit cautious because it’s a fairly full bottle and I didn’t want to overdo it. So I’m tipping it just a bit, as you do, and nothing’s coming out. I’m usually half asleep until about 11, so I checked I’d taken the lid off (and I had, so points for me), and tipped it a bit further. Still nothing. It was frozen, guys. Like, solid. So then I had to check that I’d put it in the fridge and not the freezer, and I had, so at least it’s not my own sleepiness that robbed me of milk this morning. It’s defrosting slowly, although I’m not madly keen on the thought of adding frozen chunks of milk to my next cup. I might just give it a miss until tomorrow, and see what it’s like then.
On a positive note, my cupboard is now really near 200 (and will hopefully be under 200 again before I go on holiday on the 24th.) Keeping it that way might be a problem, though. It’s around this point that I usually get a hankering to order all the tea, and true to form I’m currently trying to convince myself that I don’t need to place 4 orders and push it right back up to about 250 again. But I want to. In my head, I know I should hold off ordering until I’ve got a much more manageable cupboard, which for me means around 50-75. But think of the tea I’ll be missing in the meantime. It doesn’t help that a Whittard just opened again in Norwich, and they have some new blends that are really calling to me – Cucumber Mint and Petit Macaron in the cutest pastel caddies…
This note wasn’t really about Wedding Imperial, in the end. I feel like I’ve said all that I have to say about it for the moment, and all I can really add at this point is that I definitely prefer it with milk. If I’d known I’d be drinking it black, I probably would have underleafed and reduced the brew time, because it’s quite potent. Rich chocolate and caramel, with nothing to temper it, before 10 in the morning? Hardly the best idea. But you can’t tip MF down the sink, so I went with what I had. We’ll reunite once my milk defrosts.
My dad picked up an ounce of this at an unidentified specialty food store, and I’m just going to have to make him identify it, because wow. This is some luxurious tea.
The dry leaves smell really sweet, sort of like vanilla caramel. I saw that people were having issues with bitterness, so I kept my steep time at 3 minutes (per usual) and used a bare teaspoon of leaf and never had a problem at all. In fact, this is the creamiest tea I’ve had to date. It feels amazing in my mouth and really does taste like milk chocolate caramel. I think the assam is present enough to keep it from being too sweet, but I can see this being classified as a decadent dessert tea. (My dad says it had better be fantastic at the price he paid, so I am definitely not going to ask him, haha.)
Truly sad to see the bottom of the bag on this one.