I first tried this one on Saturday in my Timolino, but it didn’t make too much of an impression for reasons I don’t quite understand. It smells amazing! Rich chocolate, mint, and vanilla. Made in a cup, it also tastes great. This is the second time I’ve said it recently, but I think I’m getting to the stage with my Timolinos where they just need to be replaced.
Anyway, the tea. I used 1 tsp of leaf, and left it for 4 minutes in boiling water. I added a splash of milk, just because it’s first thing and it brewed up pretty dark. I can actually see tiny black vanilla seeds on the surface of the tea, and the flavour of the vanilla is very prominent in the initial sip. It’s so creamy and rich, it’s actually reminding me of very high-end vanilla ice cream, or maybe even creme anglaise. So intense.
The chocolate is largely a flavour contributed by the Fujian black base, as far as I can discern. It’s a very cocoa-like chocolate, a little on the dry side, but not at all artificial. It’s also quite gentle, but it pairs well with the vanilla to create a very decadent, dessert-like effect. The mint is also very subtle, but it’s identifiable as a fresh, cooling sweetness in the background.
Chocolate, vanilla and mint are flavours that work well together, and I don’t think that can be disputed. Most of the debate comes down to whether the tea in question balances them well, and I think here it’s a definite yes. It’s pretty heavy on the vanilla, so it’d definitely help if you like your tea rich and creamy, but it certainly makes for a delicious cup! Another win from Liquid Proust.
