Hope everyone kicked off the Easter Weekend with some good teas! I spent the day working (hooray stat pay!), but I’ve got the next four days off as an Easter ‘vacation’ of sorts! And, I’m very lucky to get to spend those four days with my little sister who’ll be staying with me for part of her school break.
This time I definitely thought ahead and remembered that an integral part of having people stay at your house (especially minors) is FEEDING THEM. There’s so much food in the house right now; I totally over did it. To put it in perspective; my sister’s favourite food in the world is Watermelon so I’ve got an entire shelf in the fridge just PACKED with sliced watermelon to munch on!
However, one downside of having her stay over is gonna be not getting to update tasting notes that frequently, so I’m gonna try and power through this ‘mini queue’ I’ve built up over the last few days so as to not put myself even further behind…
Many thanks to Sil for sending me the rest of her pouch of this tea; I’m hard core wishing I’d stocked up – it’s easily the best Lapsang I’ve ever had. Just the right amount of smoke with some natural sweetness.
This time when I made this one I was inspired by OMGsrsly who likes to add maple whipped cream to her Lapsang. I don’t really have maple syrup or whipped cream (though I suppose picking some up wouldn’t be a hassle since I work at a grocery store) but what I do have is Cinnabon flavoured coffee creamer, so I added some of that since I figured it’d be similar enough in concept.
And it was SUCH a good idea; I was impressed how much of the tea’s flavour profile was untouched – it was still pretty smooth with well defined smokey and wood notes. It just had an added kick of sweet cinnamon and gooey icing/glaze! I’d absolutely drink it again; although I definitely still very much enjoy this one straight as well. Both ways are EXCELLENT options.
