Didn’t have enough leaf left to make a full pot so added some old Irish Breakfast from New Mexico Tea Company (they have the coolest tin labels btw; also IB is 9 years old, omg). This was a success. Contrary to my fears, the maple syrup flavouring was not drowned out by old robust tea but made stronger by it, somehow.
I of course added oat milk to it (it’s about to expire so it’s going in everything, folks). 150% creamy buttery maple syrup malt tea. I’m sad to see it go; there’s a syrup tea void in my cupboard once again.
Flavors: Butter, Cake, Malt, Maple Syrup
Preparation
Comments
Somewhere in Steepster a gazillion years ago, I think it was long-gone JacquelineM that advised making Franken-teas from all old and less loved teas.
I usually do this when I have less than a spoon, but I see this on my horizon. Usually, I opt for Keemun or Assam. Time to get more creative. It’s amazing that the maple became STRONGER.I remember JacquelineM and the Franken-teas. That bit of advise was definitely the inspiration for this.
I think I commented on Cameron B.‘s note for this tea that I think this one is more “generic” pancake syrup than maple, but had to quickly rescind it after FINALLY tasting it here in full strength (Sorry, Cameron B.). Oat milk may have factored in too; it enhances some flavours that dairy milk doesn’t, plus it’s thick.
Yes, JecquelineM inspired me to start the Junkyard Tea Jar, which serves as my tea equivalent of sourdough starter—it never goes empty; just throw in a little more…
Just bits and pieces of unflavored black tea … effective when I need a wake-up change of pace; also very good for iced tea purposes when you just need something cold.
Somewhere in Steepster a gazillion years ago, I think it was long-gone JacquelineM that advised making Franken-teas from all old and less loved teas.
I usually do this when I have less than a spoon, but I see this on my horizon. Usually, I opt for Keemun or Assam. Time to get more creative. It’s amazing that the maple became STRONGER.I remember JacquelineM and the Franken-teas. That bit of advise was definitely the inspiration for this.
I think I commented on Cameron B.‘s note for this tea that I think this one is more “generic” pancake syrup than maple, but had to quickly rescind it after FINALLY tasting it here in full strength (Sorry, Cameron B.). Oat milk may have factored in too; it enhances some flavours that dairy milk doesn’t, plus it’s thick.
Yes, JecquelineM inspired me to start the Junkyard Tea Jar, which serves as my tea equivalent of sourdough starter—it never goes empty; just throw in a little more…
For me, this one is pretty maple-y. That said, it’s been a while.
Oooooh, gmathis, that’s a good idea too!
Just bits and pieces of unflavored black tea … effective when I need a wake-up change of pace; also very good for iced tea purposes when you just need something cold.
Yeah, I don’t know why I didn’t get maple so much last week. It was so maple this time.
And I second Junkyard Tea Jar is an amazing idea. I have so much old unflavoured black tea.