Even though I’m keeping things pretty uneventful this weekend, I decided to treat myself to some fancy carrot cake from a local bakery to go with an afternoon of drinking Easter themed teas like this one, a seasonal blend that I picked up when I visited London earlier in the month. It’s a really beautiful blend with different flower petals strewn throughout the black tea leaf, along with marshmallows and popped rice. Brewed, it’s surprisingly smooth with a distinct toastiness from the brown rice that is immediately cozy and comforting. The primary flavour is a simple cocoa note that’s neither creamy and sweet nor too dark and bitter. There is some earthiness to tge undertones from the beets in the blend, but it’s still a very clean and approachable nostalgic chocolate flavour well suited for Easter.
It is really interesting paired with the carrot cake, though. This cake has really thick layers of cream cheese buttercream, and combined with this smooth, medium bodied and chocolate-y tea it ALMOST makes me think of another type of cake when I sip and eat the two in tandem: red velvet cake. The allspice, nutmeg, and pineapple compote in the carrot cake break the illusion, but for a split second it does feel like I’m eating my cake and drinking it too!
Tea Photo: https://www.instagram.com/p/DIrxn1hyStr/?img_index=1
Song Pairing: https://www.youtube.com/watch?v=FGPn9E1Viu8&ab_channel=SunCasino-Topic