Vienna Green’s one of my favorites from Teany. The cocoa nibs make for a wonderful aroma and chocolatey finish. It’s a nice combination over conversation on a slightly chilly almost-spring evening.
Made this in my sorapot today. I rinsed the leaves for about 20-30 secs this time around and steeped for 4 minutes after that. I like the way it turned out.
This is basically steamed milk with a pyramid pouch of Tazo Earl Grey and a few vanilla shots. I like it the most out of Starbucks’ selection of tea lattes, but sometimes it can get too syrupy (depending on the barista).
Maybe it’s because I’ve had a small tin of this sitting in my cupboard for half a year, but it’s mellower (and I think sweeter) than other jasmine greens I’ve tried. That’s not a bad thing.
