Banana Pudding Black Tea: our Featured Reblend for April 24, 2023!
Greetings, Tea Lovers!
May is already here – time waits for no tea blender!
Our Featured Reblend for April 24, 2023:
Banana Pudding Black Tea – This is a blend that most of our long-time customers are familiar with – it’s one of our most popular blends! Black teas, bananas, coconut & vanilla bean plus our very special pudding recipe of essences. This tea is SO GOOD!
The Tea of the Week for April 24, 2023 is:
Brown Butter Custard Genmaicha – Oh my goodness, this may be the sweetest dessert-y tea I’ve ever created! It’s my amazing organic Genmaicha infused with an organic, ceremonial grade Matcha that is flavored with caramel-y rich brown butter & custard essences. Then I added pieces of brown butter cotton candy that crystalized as the tea cured & became these little hard nuggets of sweetness (don’t worry, they’re vegan & nut-free). This is so decadent, rich and deliciously desserty!
The Tea of the Week for April 17, 2023 is:
Hummingbird Honeybush – this naturally caffeine-free blend is a combination of honeybush, pineapple, bananas & nut-free pecan essence. A tasty, tropical cuppa that’s perfect any time of day!
The Tea of the Week for April 10, 2023 is:
Honeyed Orange Black Tea – Super yummy! A blend of black teas combined with honey essence (it’s vegan!), oranges & vanilla bean. So far, I’ve only had this served hot (I tend to prefer teas with vanilla hot) but it would also be tasty cold-brewed!
The Tea of the Week for April 3, 2023 is:
Red Berry Young Hyson – This blend starts with a fresh, lovely Young Hyson green tea. To it, I added lots of strawberry & raspberry bits as well as a hint of cranberry essence to celebrate these red berries! This is sweet, tart & fruity – a perfect little springtime pick-me-up. It is delicious hot or cold (awesome cold brewed!)
THANK YOU for your support!
I feel a bit like a mind reader with the Blood Orange Creamsicle blend, haha!
The new site looks great though, and I’m excited for this year’s 12 Days selection! :)
That’s not all – though – because you also mentioned on a totally different post from a different company about how you didn’t like the word “flan” – and our featured reblend for August … contains that word in the name in the tea. (I’ll be announcing the tea on Monday but I’m sure that totally gave it away anyway.)
Thanks about the comments on the new website. I spent a lot of hours on it – but I’m happy with it. It just – looks better. Maybe it’s just because I looked at the same website for 6 years but the other one felt so old fashioned and clunky.
I’m also very excited to see these updates again. Loving the new site, it looks great!
I’m so sad I missed the 12 Teas box…no idea how I managed that. I filled out the form, so hoping there is an extra I can purchase! :)
Ugh I already have a subscription and advent and placed 2 orders last weekend and now I see the two Nov teas, so far? Will try to resist another order
AH as I was reading your description for ‘Sweet Zhang’, I was thinking of ‘Black Silk Chocolate Milk’ and then I read further and you mention it tasting like chocolate milk! Could this base work for a reblend of Black Silk Chocolate Milk?
To be honest, I’m not sure. The Qu Hao tea has a different profile than the Gu Zhang.
@anne – sorry for the delay in response. just wanted to buy some and you only had 1 left lol.
@Sil – there is more in stock. But, you should hurry and get it if you want some because it’s going quickly and I’m not – at this time – planning on reblending immediately.
I just brewed up Caramel Apple v2 today (before seeing this post). I also apparently tried the original (blended only by Frank, correct?) but have no recollection of the flavour. I like the base of v2 so hopefully v3 stands up to it!! Excited to try it when my next box ships! :D
Yes, the original batch was crafted by Frank. He utilized the Fujian Oolong (this v.3 utilizes the Fujian Oolong as well) I don’t think he used cinnamon in the tea though, but I like the cinnamon in there. I guess I just feel like apples and cinnamon belong together.
I agree! I think I strongly associate the two. I see that v2 was a baked oolong; off the top of my head fujian oolong is meaning nothing to me. I really ought to get my oolong flavour profile straight one day!
@Kittenna: I enjoy both bases. I think the baked Oolong has more of a roasted flavor that gives the caramel apple notes more of a “baked apple” flavor – whereas with this Fujian Oolong, I get more of a straightforward caramel apple flavor – like dipping apples into caramel sauce (with a wee bit of cinnamon added to the caramel.)
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