Tea of the Week for April 10, 2017: Banana Pancakes Black Tea!
Posted by on
Tea Description: I don't think it's any big secret that I love banana teas. So when I go a couple of months without releasing a banana tea - I really start to miss them. And it seems like it's been quite some time since I've done a pancake tea (actually, I haven't done a pancake tea since the famous Pancake Breakfast tea which I reblended back in January of last year.) So, I'm thinking - why not bring these two flavors together in one tea?
I started with a fantastic blend of black teas from China: an Assamica from the JingMai Mountains, a Fujian Black and a Yunnan Gold. Then I added some bananas along with pancake and maple essence. But don't worry, it's vegan and gluten free - and depending upon how you serve it, its also sugar- and fat-free!
Take a sip on this and experience a stack of banana-filled pancakes dripping with maple syrup! Yummy!
ingredients: black teas, organic bananas and organic natural flavors.
I actually got the idea for this tea quite a few months back when I came across a recipe for 2-ingredient banana pancakes. As is the case with MOST recipes I come across as I'm surfing the interwebs, I didn't try out the recipe. Instead, what happened was that I thought - hey, banana pancake TEA sounds amazing. I think I should try that sometime.
So we fast forward a few months and here we are -- and, just as I suspected -- it is indeed amazing!
There is a pleasant, starchy pancake-y taste in the background that plays well to the rich, robust flavor of the base of black teas. The banana flavor adds a strong note but not so strong that it overpowers the flavor of maple and pancake. It actually tastes like someone liquefied a stack of banana pancakes with maple syrup and added them to a bold black tea. It's sweet from the maple and the banana - and there's a cozy, comfort food aspect to this cuppa too - not unlike the satisfaction after eating a pancake.
The black tea is rich and flavorful. It's smooth and nicely round - that's something that I'm appreciating more and more from this particular combination of black teas - a really nice, well-rounded character that seems to support whatever unique flavors I might throw it's way.
I'm really happy with this!
to brew: As I've mentioned previously, these tea leaves are big and curly and as a result, they don't take well to a 'perfect teaspoon' measurement. Instead, I recommend using a spoon right out of the cutlery drawer - the kind you'd use to eat your breakfast cereal! (The smaller spoon, not the large tablespoon.) Use a heaping teaspoon of tea to 12 ounces of boiling water and steep for 2 1/2 minutes. Strain and let cool for at least 10 minutes - but drink it while it's still hot because pancakes taste better when they're hot! Enjoy!