Picked up a big bag of this a while ago during a time when there was a pancake syrup tea void in my heart.
While I enjoy it (but not so secretly yearn for maple syrup walnut tea), my parents appear to be super fans. They demand more of this tea. I suspect Pancake Breakfast is going to get a lot of rotation with them during the upcoming cool fall months.
Taken with oat milk.
Flavors: Malt, Pancake Syrup
Preparation
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So, would this secret yearning be for a pancake maple walnut, or just a maple walnut? Also, would you require actual walnuts in the blend (as we are a nut-free company, this is not something we could accommodate) – we do have nut free flavorings and can obtain nut free walnut flavoring – but I cannot actually create a blend with actual walnuts. Also – what sort of base would this dream tea be?
I think that tasting note tangent stems from simultaneously craving both Purdy’s “Maple Walnut Ice Cream” and Butiki’s old “Maple Pecan” Oolong, which used a Nilgiri Frost Oolong. So ideally some kind of high altitude slightly roasted oolong or black tea (Nepalese, Darjeeling, Himalayan, Fujian types) that’s nutty, roasted, and even fruity sweet to carry the “nut” note – but I defer to others here. I’m a little sensitive to actual walnuts myself and totally support your “no nut” policy!
Honestly, I just like maple teas a lot and believe you can’t go wrong with making one – no nut flavouring necessarily needed! Maple walnut pancake/ice cream, maple glazed butternut squash, apple maple blondies, baked peaches with maple, deep fried chocolate maple banana, maple mascarpone eclairs… Your Maple Cheesecake Oolong, with the Qilan base, is already an awesome maple tea too!
Anyways, my folks love your Pancake tea so much + it’s a comforting cup for me; It’s a definite repurchase as needed, regardless on whether it has maple and walnuts (or bananas) :)
So, would this secret yearning be for a pancake maple walnut, or just a maple walnut? Also, would you require actual walnuts in the blend (as we are a nut-free company, this is not something we could accommodate) – we do have nut free flavorings and can obtain nut free walnut flavoring – but I cannot actually create a blend with actual walnuts. Also – what sort of base would this dream tea be?
I think that tasting note tangent stems from simultaneously craving both Purdy’s “Maple Walnut Ice Cream” and Butiki’s old “Maple Pecan” Oolong, which used a Nilgiri Frost Oolong. So ideally some kind of high altitude slightly roasted oolong or black tea (Nepalese, Darjeeling, Himalayan, Fujian types) that’s nutty, roasted, and even fruity sweet to carry the “nut” note – but I defer to others here. I’m a little sensitive to actual walnuts myself and totally support your “no nut” policy!
Honestly, I just like maple teas a lot and believe you can’t go wrong with making one – no nut flavouring necessarily needed! Maple walnut pancake/ice cream, maple glazed butternut squash, apple maple blondies, baked peaches with maple, deep fried chocolate maple banana, maple mascarpone eclairs… Your Maple Cheesecake Oolong, with the Qilan base, is already an awesome maple tea too!
Anyways, my folks love your Pancake tea so much + it’s a comforting cup for me; It’s a definite repurchase as needed, regardless on whether it has maple and walnuts (or bananas) :)