Damn, I can’t get over how they managed to capture the pork-y element in the dry leaf aroma—not just smoke and salt, which are pretty easy to do, but actual hammy flavor, to the point I can taste it in my mouth (and it’s making my mouth water!) just from smelling the leaves.
Brews up quite dark, and the smokiness intensifies. It’s almost a savory tea, but then sweetness comes back at the end and lingers in the mouth after the swallow. You do have to be on board with smoke, meat/umami, and salt elements. I’m not sure how regularly I’d be in the mood to drink this tea, but uniqueness aside it’s really well done and exactly the elements listed in the name. I especially appreciate that the maple aroma and flavor is actual, real maple syrup, not the sad stuff at the supermarket—smelling this tea transports me to being a kid and touring the big cabins in the snow where they’d make maple syrup, the overwhelming smoky maple steam. Pretty awesome.
I loved this with a tiny pinch of salt too.
Nattie, are you drinking your breakfast again? ;)
I will have to try it with salt next time!
Cwyn hehe, you caught me :’) I had pancake breakfast tea this morning too!