Taste Testing: Chocolate Éclair Black Tea!
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Tea Description: I originally blended this tea as the tea of the week for September 12, 2016. It was a huge hit and I received requests for its reblend pretty often. It always does my heart good to have people request that my own creations be reblended.
So when the time came that I decided to hold a FUNdraiser to help raise funds for a much needed product label printer, I decided to do a black tea reblend trio. I held a vote on Steepster and this is one of the teas that won in a landslide!
My original description of this tea goes like this:
A month or so ago, I went through a bit of a Chocolate Éclair obsession - which fortunately seemed to coincide with a sale that my favorite bakery was having with the delightful pastry. I'm not sure which came first, my obsession or the fact that they were on sale but as you can see, the obsession became part of this week's tea of the week.
I started an organic Assam tea and blended that with a Fujian black tea. Then I added some organic roasted cacao nibs and shells for a rich, dark chocolate flavor and minced some organic vanilla bean and combined these ingredients with some organic natural flavors to create a creamy base with hints of pastry. I also tossed in some organic calendula petals for a little color.
The result is a lusciously creamy, sweet custard-y overtone with notes of dark chocolate and a subtle undertone of pastry with a distinct black tea flavor - with this tea you can enjoy 'dessert' for breakfast and not worry about all the fat and calories of the real thing.
I stayed pretty true to the recipe, however, I did add some Golden Yunnan and Assamica (JingMai) to the base to give the overall flavor a more rounded taste. And I think I like this reblend even better than the original batch - and I absolutely LOVED that original batch!
ingredients: black teas
organic ingredients: black tea, cacao shells, cacao nibs, vanilla bean, calendula petals & natural flavors
OMG! I'm so glad to have this tea back in my stash! I missed it!
I'm so excited to be tasting it that I couldn't even wait the usual 10 minutes to allow cool time, I started sipping right away and risked the burnt lips and tongue. Fortunately that didn't happen, but this tea is worth the risk. (Note: I'm not advocating/suggesting that you burn your lips and/or tongue for this tea.)
This tea tastes so much like a liquefied Chocolate Éclair! It's sweet, creamy, custard-y, with a lovely chocolate fudge ganache-like mid-note and hints of pastry. So tasty!
There will be very limited quantities of this tea left after I finish shipping out the pre-orders - so when it's added to the website, you should order some as soon as possible! Don't miss out on this blend, I probably won't be reblending it again until after the first of the year (at the very soonest - and more realistically, I don't have plans to reblend again any time within the next 12 months or so!)
to brew: this tea doesn't need to be over-leafed. I recommend using a teaspoon for measuring this - that's a spoon from your cutlery drawer, not the measuring spoon teaspoon! Give the pouch a gentle shake before opening to redistribute the ingredients - those vanilla beans like to shift to the bottom of the pouch! measure out a rounded teaspoon of tea to 12 ounces of hot (nearly boiling water: 205°F. I know in the past I've advocated boiling water, but I find that I get less bitterness and astringency if I turn the heat down just a smidge from 212°F to 205°F, especially where cacao shells are concerned.)
let it steep for 2 1/2 minutes, strain and allow to cool for 10 minutes for best flavor. You don't need to add sugar for this, but I find that about a half a teaspoon of sugar helps to bring out some of the lovely custard-y flavors.