|"Wonderfully Seasonal! Maple Cream is an autumn style, campfire sipper that I preferred to tweak a little ( an aberrant act of impurity), but the deviation from the purist style of preparing tea was well worth the taste. "|
The first time that I made this tea, it was in 93?C (200?F) for five minutes. While brewing, the smell immediately took me in. I wanted waffles with strawberries and crème somewhere in the mountain countries of Europe with snow lightly falling. I wanted to be wearing warm and fluffy slippers and be in a suite with a huge window display look-out over the mountainous range. I had a wonderful 30 second vacation in my kitchen the morning that I brewed this. Maple Cream smells that good, hands down.
The five-minute brew yielded a 3.5 of 5 on the astringency scale, which was tamed with a four minute long brew. The five-minute brew had some interesting gardenia floral notes, which was unexpected, but not unwelcome. The site doesn't say what kind of black tea this is, which means that my best guess is all, you, the reader, will get: it's not a Keemun or from India. Anymore guessing than that and I become less than eighty percent sure and would rather hold my tongue than hedge my bet. How I wish that Culinary Teas would post the location from which the tea comes and their recommendation on how long and at which temperature it should be brewed.
Finally, the "impure" brew that I made involved 93?C for 4 minutes, and then I added two tablespoons of eggnog. Eggnog is, by nature of the ingredients, a non-polar (oily or lipid) based material, but it meshed into solution very well with the tea. The eggnog was added simply to put a tangible crème flavour into the tea, and this experimentation actually did enhance the maple sugar flavour. I prefer to think of this "impurity" (by which I mean adding an ingredient that is not water to the tea) as a rebellious delight. Either way, pure or "slightly polluted," this tea is soothing and delicious.
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