658 Tasting Notes
So I finally gave this one another try today and actually followed the package suggestion of what I consider a pretty long steep. I went with 4 minutes and 30 seconds. I don’t know how long I steeped it the first time, but probably more like 3 minutes.
Anyway, it was much better. The flavours made a lot more sense. Still not at the top of my list, but it didn’t taste all wrong like the first try. I think I’m just not into the citrus + caramel combination, which comes through loud and clear here.
I had better luck with this one today and really enjoyed it as the first tea of the morning. It tasted like more of an indulgence this time. I could isolate each of the flavours, particularly the cocoa and the barley. I really like the toasty quality the grains this company incorporates lend to their teas. Very cool! It makes this sweet but rounded and not sickly-sweet.
I’ve put off trying this because it smelled kind of dryly and bitterly spicy and I haven’t been too impressed by some of my Tea Blendz (unfortunate name) order. But, this one and the Green Caramel make up for it I think. This is really good. I think it might actually taste more like pumpkin pie than a lot of other teas that are aiming for that. This is sweet, toasty, and spicy in equal measures. I was wondering what the lovely toastiness was coming from, and just now noticed the rice in the ingredients. That must be it. I drank it with cream after work and it was a nice way to relax.
Stovetop, coconut milk, Pumpkin Chai. Winning combination! This is the perfect cozy, comforting nighttime treat to celebrate a day of lovely fall weather. I love fall.
can you tell me exactly how you cook it? :D
Sure! I simply let the tea simmer in half milk and half water (I vary this, sometimes more milk) on the stovetop like a traditional chai for as long as I can bear to leave it. This time I added the tea to only the water first and added the milk half-way through to make it stronger.
And I rarely sweeten my teas but this begs for a little brown sugar!
I finally got around to making some (wheat- and sugar-free) carrot cake in muffin form with Carrot Cake-infused oil. They were seriously tasty (and seriously filling!). I think the tea helped add extra richness which played nicely with the walnuts I sprinkled in. I’m glad as I didn’t think it would make much difference, and it’s a shame to waste tasty tea.
how do you infuse oil with carrot cake o.O
The recipe I use calls for (melted) coconut oil. I just melted the oil down in a small pot on the stove, added the tea, let it simmer for about 5 minutes and then sit for a few more. Then I strained the tea out and added the oil to the batter. Yum! You can do the same with butter or any kind of oil in recipes. The fats carry the flavour better in food than water.
Neat! I bet infusing the butter in buttercream frosting with tea would be lovely! I love baking but I’ve never experimented with tea, I’m going to have to start.
BTW – love coconut oil! I use it for everything. Even virgin coconut oil for a moisturizer head to toe. Awesome stuff.
You’re right! Miracle product. Healthiest, most stable oil to cook with and also a lifesaver for dry winter skin. I’ve never infused buttercream but that sounds delicious! It’s a good excuse to make some cupcakes, anyway.
Apparently I haven’t logged this yet! I guess I’ve been too busy enjoying it?
All I have to say is: can we get a permanent status for this one? It’s quickly become one of my caffeine-free faves and my go-to for all sorts of occasions. I’m tempted to buy another pouch while there are some but don’t want to be ridiculous!
Tired and cranky arriving at work, I decided to grab a to-go tea from somewhere nearby instead of making my own in the office. It was either Tim Horton’s or a place that offers some Mighty Leaf teas. I went for this in the hopes that it would soothe my rather sore throat while I have to talk on the phone all night. And, it’s tastier than I expected! Not a chamomile fan, but this is one of the nicest incarnations I’ve witnessed. It’s balanced well with the fresh citrus, and I didn’t taste too much rosehip/hibiscus tartness. It also helped the ol’ throat a little.
