Tea of the Week for May 29, 2017: Blueberry Cream Cheese Danish Black Tea!
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Blueberry Cream Cheese Danish Black Tea!
Tea Description: Well, it's Retro Monday, so this month's Featured Reblend is also our Retro Monday Tea! This time around, I decided to go with a popular one that just narrowly missed out on the reblend roster when we had our start-up Kickstarter fundraiser. It's been one that I've seen several people wish that I'd reblend on Steepster and even on Facebook and Instagram. So - without further ado - here it is: Blueberry Cream Cheese Danish Black Tea.
The original version of this tea was one from Frank's era that I remember fondly. I remember a strong blueberry presence, a soft note of tangy cream cheese and perhaps a hint of buttery pastry.
Frank described this tea as:
Here’s our premium Indian black teas (a little extra Assam in this blend since I envisioned it as a breakfast tea) blended with GREAT BIG, whole freeze-dried blueberries and natural flavors. I have a feeling this is going to be a VERY popular blend. Enjoy!
I do believe I did justice to the *memory* of the original blend. The base is different this time around - I used a blend of Yunnan Gold and Assamica grown in the JingMai Mountains and just a hint of Fujian black tea. These teas combine to create a solid, well-rounded flavor that is both robust and smooth. I didn't use extra Assam here - because I felt that the base is perfectly balanced - both on it's own and with the flavors of this blend.
The blueberry flavor is sweet and juicy. The cream cheese is smooth and tangy. Every once in a while, I taste something that mimics a buttery, pastry-like flavor. Yummy!
ingredients: black teas, organic blueberries, cornflowers & organic natural flavors
As I said in the above description: I do believe I did justice to this blend. I actually like my version better - but I'm not sure if that's just my ego talking or if it's my palate talking. Either way, I don't know if anyone would take my word for it - since I would probably be considered a biased party in this taste comparison.
Then again, it's been AGES since I last tasted Frank's version of this tea. This tea came out in 2010 - that's seven years ago! My palate's memory of the original version of this tea has long since faded.
But what I can tell you is that what I'm sipping right now - this very minute as I type this - is outstanding! I taste ripe, plump blueberries. Sweet and juicy! Just a hint of berry tartness - but since I consider blueberries to be one of the sweeter berries out there - there's not a whole lot of tartness to be found here. There is tanginess (my spell check suggests that tanginess isn't a word. How does one express the ness-ness of tangy?) here from the cream cheese. It's a smooth and sweet flavor, but also just a bit of that tangy cream cheese characteristic.
The pastry flavor is a bit elusive - just as it was in the original blend - but I do get hints of buttery flavor. Perhaps a nip of flaky pastry now and then. But really, when one devours a blueberry cream cheese danish - are they focused more on blueberries and the cream cheese - or on the pastry that serves as the vessel to deliver these flavors to your taste buds?
That is to say that even though I don't get tons of pastry-like flavor here, I do get some and really, this should be more about the blueberry and cream cheese than the pastry flavors anyway.
Really good - I think the only disappointing thing about this tea is that there is a very limited quantity available of them!
to brew: this one is a little challenging to measure because the leaves are rather long and curly. So I suggest using either a bamboo scoop or a teaspoon from your cutlery drawer (the kind you'd use to eat a bowl of cereal) and measure out what would be a heaping teaspoon of the leaf. Steep in 12 ounces of boiling water for 2 1/2 minutes and strain. Sweeten if desired (you'll bring more of the dessert-y flavors out if you add the sugar). Let cool for about 10 minutes and enjoy!