|"This is a definite winner when it comes to desert blends: the dark chocolate nuances are rich and satisfying while the cinnamon adds a unique element of spicy sweetness."|
The information provided on Friday Afternoon's website is quite minimal. There are no brewing instructions to be found, so I relied on my usual methods for black teas. I steeped a heaping teaspoon of leaf in 8 ounces of boiling water for 3 minutes. The infused cup smells more pastry-like than the dry blend, thanks to the cinnamon and the tea base. The somewhat oily liquor is a dark walnut brown in colour, with a pretty gold rim. This blend is quite stout in body and flavour, especially in the tannins department, while at the same time sweet and creamy. The cinnamon and hazelnut lend a definite desert-like dimension to this blend. The former is quite sweet, especially combined with the Ceylon base. It will please those who like intensely flavoured dark chocolate. While not exactly bitter, the finish is a bit astringent and drying. Still, the overall effect is remarkably subtle and natural-tasting, especially compared to most chocolate-flavoured blends. This tea can definitely take some dairy but I didn't find it at all necessary to add anything to it in order to create a rich and decadent feel.
Steep number two produced a rougher feeling cuppa. The tea is not yet out and out bitter but the creaminess has almost completely dissipated. Also, the cinnamon stands out rather than smoothly blending in, as it did before. While pleasant enough, I wouldn't go out of my way to brew this tea a second time again.
This is a definite winner when it comes to desert blends. The dark chocolate nuances are rich and satisfying. The cinnamon adds an element of spicy sweetness that makes the cup that much more unique and enjoyable. The tea base adds just the right dose of astringency to make for a pleasant contrast when paired with the other ingredients. All in all, highly recommended!
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