Picked this one up in Vancouver last week for the Vancouver Meetup before Cavocorax moves to Toronto. We spent a long time in Baywater looking at tea and sniffing, and this one was one that a lot of us liked, so we shared some.
Anyway, so my day ended up a little frustrating, and I had a bit of anxiety toward the end. I made the Gui Fei Oolong from Butiki earlier, and while it was tasty, it was not the warm hug around my heart that I needed tonight, so I brewed up a cup of this.
The first thing I pick up with the smell is almost a coffee bean smell, but if I smell deeper, it isn’t coffee bean, it’s the burnt sugar topping from creme brûlée that I am smelling. There is a sweet vanilla undernote, but it’s not an artificial vanilla…it feels warm and earthy.
I added milk and sugar to this. The sugar was fine, but I’m not sure of the milk. I was hoping it would be an enhancement to the creme part of the title, but I don’t know. I think it may have muted it too much, though I can still detect the burnt sugar notes through it.
I don’t know if I will like this one as compared to Divine Temptation, but I did have a thought to mix the two to create Hazelnut Creme Brûlée. So this is a winner from Bayswater. The only one I did not like so far was the Lemon Basil Oolong.