Tea of the Week for May 15, 2017: Snickerdoodle Honeybush-Rooibos Blend!
Posted by on
Tea Description: As you might already be aware, we have a Snickerdoodle Re-Imagined Black Tea that is pretty popular. As I was reblending that tea for our 12 Teas of Christmas box last holiday season, I got to thinking that these flavors would work really nicely with a honeybush-rooibos blend. The naturally sweet, nutty, honeyed flavors of this herbal base would play well to the vanilla, cinnamon and cookie flavors of the tisane.
So I decided to go ahead and try it out - and I'm so glad I did! This might just be even better than the black tea blend - and as one who would select a black tea over a honeybush or rooibos tea 9 times out of 10, that's saying something.
For this blend, I started with organic rooibos and honeybush - then I combined them with cinnamon, vanilla bean and some calendula petals (all organic, of course!) I added some natural flavors to create a freshly-baked cookie experience. Yum!
organic ingredients: honeybush, rooibos, cinnamon, vanilla bean, calendula petals and natural flavors
As I mentioned above, I was inspired to craft this blend after reblending the black tea version for our Christmas box last year. And - as I mentioned above - as much as I loved the black tea version, I think I like this one even more! The nuttiness from the honeybush and rooibos lend a warm, bake-y sort of flavor to the blend that enhances the cookie notes just a bit.
The cinnamon notes are strong, but there is a smooth note of vanilla that softens the cinnamon to keep it from being too sharp. The cookie flavor is nice in this - it tastes like liquefied cookies in my teacup!
to brew: Use 1 1/2 to 2 teaspoons of leaf (be sure to give it a good shake before you open the pouch and measure it!) to 12 ounces of hot water (195°F) and let steep for 6 - 10 minutes (I went with 7 minutes on this one and it came out wonderfully!) Strain and let cool for at least 5 minutes.
Because this is a cinnamon and sugar cookie flavored tea - a little bit of sugar doesn't hurt with this one. I found that by adding about half a teaspoon of raw sugar to the cup, it really brought out those cookie and vanilla notes beautifully. It's good without the sugar too - but the sugar takes it to a whole other level.