Biscottea from Bruu Tea

Biscottea

Tea type
Black Tea
Ingredients
Apple Pieces, Black Tea, Cardamom Pods, Cinnamon, Cloves, Coriander, Orange Wedges, Pink Peppercorn
Flavors
Cinnamon, Cookie, Fruity, Orange, Sugar, Sweet, Black Pepper, Licorice, Pepper, Spices, Tea
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Ilse Wouters
Average preparation
205 °F / 96 °C 3 min, 30 sec 9 oz / 265 ml

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3 Tasting Notes View all

  • “1/28/22 sipdown from Teaandmeblog’s advent calendar. Loved it. Orange and cinnamon forward, but this really does taste like a dessert. Very happy with this cup. added sugar.” Read full tasting note
    95
  • “This is one of the other teas I still had lying about here, and I must say it´s still as enjoyable as when I first had it. It keeps on reminding me of a typical Belgian treat called “peperkoek”...” Read full tasting note
    95

From Bruu Tea

A light black spicy tea, the scent of juicy oranges and delicate cream complete this unique taste experience.

About Bruu Tea View company

Company description not available.

3 Tasting Notes

95
Recommended
68 tasting notes

1/28/22
sipdown from Teaandmeblog’s advent calendar.
Loved it. Orange and cinnamon forward, but this really does taste like a dessert. Very happy with this cup. added sugar.

Flavors: Cinnamon, Cookie, Fruity, Orange, Sugar, Sweet

Preparation
Boiling 2 min, 30 sec 1 tsp 10 OZ / 295 ML
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95
321 tasting notes

This is one of the other teas I still had lying about here, and I must say it´s still as enjoyable as when I first had it. It keeps on reminding me of a typical Belgian treat called “peperkoek” (cookie with spices), so it´s ideal for this time of year just a bit before Saint Nicholas´day (6th December) and Christmas.
I definitely will enjoy many an afternoon sipping from this blend…

Flavors: Licorice, Pepper, Spices, Tea

Preparation
205 °F / 96 °C 4 min, 0 sec 1 tsp 8 OZ / 250 ML
3 comments
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gmathis
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My German/Prussian grandmas and great aunts made pfefferneuse cookies between Thanksgiving and Christmas—sounds very similar! (They came out of the oven hard as rocks, then you put them in a stoneware crock with an apple until they softened. Made the kitchen smell good for days.)

Ilse Wouters
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That is indeed very similar. I remember (from visits to German Christmas markets) that they make them in different shapes (heart, santaclaus, etc), put a ribbon on and sell them as gifts. Our “peperkoek” is like a soft version, which you can buy tin-shaped (sliced or not, crystal sugar on top or not). It is sometimes toasted to serve with foie gras, or paté, which is quite nice I must admit. But my parents just eat a slice as a treat with their coffee, for instance.

gmathis
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Toasted! That sounds wonderful!

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