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“Silly B, you bought this (around) this time last year while in Montreal, yet never drank it!? Oh yes, because you couldn’t – you sent it back to yourself from Montreal, to Vancouver, before you...” Read full tasting note
An ancient and almost forgotten blend born at the crossroads of the Spice and the Silk Roads: Indian, Chinese and Persian cuisines intersect in Central Asia.
We discovered The Silk Road blend on a journey to Kashgar in northwestern China. This blend contains Iranian rose petals, saffron, Szechuan pepper, Chinese cardamom and Indian spices. Floral and fragrant, this blend is ideal for seasoning lamb recipes and pilafs. The Silk Road blend is also delicious on chicken and lends itself well to dry fruits and nuts. An excellent addition to desserts and teas.
Ingredients: fennel, ginger, cassia, cassia buds, cardamom, white pepper, rose, star anise, long pepper, Szechuan pepper, saffron, clove.
http://spicetrekkers.com/products-page/chinese/silk-road-blend/
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Silly B, you bought this (around) this time last year while in Montreal, yet never drank it!? Oh yes, because you couldn’t – you sent it back to yourself from Montreal, to Vancouver, before you headed off to Europe. Yes, of course. Still! :)
So, finally trying this tea. The leaves were stunning, and smelled deliciously chocolately, with long spindles and great art to each one – I spent some time just enjoying them as I tried to make them fit into my teaspoon. They didn’t.
Saw a few rose petals and cardamom in the mix, not sure what else. It is a beautiful, subtle, very French chai though, one that I’ll savor a long, long time. It’s creamy and malty, a touch sweet, lightly spiced and with a hint of chocolate. It’s very, very good… I may have to give Chandernagor a taste today to compare. I think this one might win…
Flavors: Chocolate, Creamy, Spices
Oooo neat!