“Day 10 of 52teas advent calendar. I had this while working today so admittedly wasn’t able to give it my full attention. The tangerine/citrus seemed to pop more when it cooled. The base is a bit...” Read full tasting note
“The tea with the marshmallow root is pretty soft and pillowy. It’s not strong or malty or anything, just sort of a mild background presence. There’s a bit of a citrus flavor, but it’s not too tart....” Read full tasting note
“i wish this one was a little more tangerine. A tasty tea but a little subdued imo.” Read full tasting note
“I forgot about my cup of this one and it almost completely cooled by the time I ended up drinking it. The tangerine was nice but it was the most marshmallow-y cup I’ve had of this one so far. So...” Read full tasting note
Way back – it’s been over a year now! – during the start-up Kickstarter campaign, I promised my customers a Tangerine Pound cake with Marshmallow Frosting Tea. Well, this tea started out to be that tea. But then as I was starting to formulate the recipe for this tea, I decided that I’d rather go with the idea of a tangerine cupcake rather than a tangerine pound cake, mostly because when it comes to pound cake, it’s all about the butter. I thought that the marshmallow and the butter would compete with each other. So maybe I’ll do a pound cake another time – but for now, I wanted a cupcake with marshmallow frosting. A Tangerine Cupcake with Marshmallow Frosting!
I started with my organic black tea base of teas from India and China and then I added marshmallow root and dried tangerine segments, some vanilla bean and some natural flavors to create this yummy, dessert-y tea. The tangerine is bright and juicy and the marshmallow and vanilla add a really nice creamy element to the cup. A really yummy spring-time treat!
organic ingredients: black teas, dried tangerine segments, marshmallow root, vanilla bean and all-natural flavors.
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