March was a reblend month and this is one of the teas I chose to reblend. I had held off reblending it (I haven’t blended it since 2016 & Frank’s original blend of this tea was crafted in 2011) because I needed to find a suitable substitute for the sunflower seeds that I used in the 2016 reblend – which replaced the cashews from Frank’s original blend.
I finally decided to try it with some big flakes of sea salt and it worked out nice! The salt is just enough to bring out the saltiness of the cashew – because while the essence I use does in fact taste like cashew, it doesn’t taste like a salted cashew – which is why I used the sunflower seeds in the first place, to give the cup some salt notes.
Anyway – I also changed up the base of the blend because I had some Gu Zhang – and I thought that the natural chocolate-y notes of the Gu Zhang would play nicely to this confectionary tea.
It’s yummy! Chocolate notes (not just from the tea, but also cacao shells & nibs & vegan chocolate chips) with notes of caramel (vegan) & cashew (nut-free) and just a hint of salt!
Also: the link on the “buy now” does not lead you to 52Teas. It leads you to an Adagio tea that IS NOT a similar tea. Not at all.
