Tea of the Week for February 5, 2018: Raspberry Kissed Coconut (Green Tea)!
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Raspberry Kissed Coconut (Green Tea)!
Tea Description: While organizing the studio just before the holidays, I came across a little more fair-trade, single estate Zomba green tea - the last of my stock - and I determined that I had just enough to either do a reblend with it or create an all-new blend. Since I had already reblended two teas toward the end of last year, I decided that I should make a new blend. The natural fruity tones of the Zomba lends itself well to a fruit flavored tea so I decided that a coconut tea was the way to go!
After my first taste test, I decided that I needed a little bit of something to cut the coconut just a bit - so I added a bunch of freeze-dried raspberries to the blend. The raspberry isn't as strong as the coconut - the coconut is clearly the star of this cuppa - but there's just enough raspberry to add a pop of brightness to the cup and a slight tangy berry quality to the finish. Really nice - it's kinda like a coconut tea that's been kissed with raspberries - and what better way to celebrate Valentine's day?
This is a sweet, creamy coconut-ty Zomba tea - with just a hint of sweet-tart raspberry!
ingredients: fair trade single estate green tea, organic coconut, organic raspberries & organic natural flavors
As many of you know, I absolutely love coconut - and this tea is definitely a celebration of coconut! There's just enough raspberry to it to cut through the sweet (sometimes soapy) notes of coconut, while letting the creamy, decadent flavor of coconut shine through. The finish is all about the raspberry, it's tart and tangy, as if I had just finished eating a fresh, juicy raspberry.
The combination here is simply delicious. It's not a equal balance of the two flavors, as I say above, nor is it intended to be, because I wanted this to be primarily about the coconut, but the raspberry certainly does play its part to this blend well - adding just enough brightness to the creaminess of the coconut.
to brew: I used 3g of tea (shake it well to make sure you get a good representation of fruit and tea in your measurement) to 12 ounces of hot water (175°F) and let steep for 2 minutes. strain and allow to cool for 5 minutes to let those flavors develop. enjoy!