Got a sample of this, and made it in my tea libre at school. Wiry little leaves, mixed with blue cornflowers and yellow sunflowers.
Taste was very mild, but distinctly buttecream icing. Light ceylon tea base. When they got it in for St. Patrick’s Day, we all sat around sniff-comparing it to the Cream Irish Breakfast, which is a mix of CTC and orthodox, plus assam and ceylon with the heavier and bolder cream. I liken that to a breakfast sweetness, and this a desert sweetness, although I like the Cream Irish Breakfast more.
Preparation
190 °F / 87 °C
5 min, 0 sec
