I have a confession to make.
My heretical tea behaviors may have gone too far this time, and… and I like it.
The other afternoon I was making a “help you get through your afternoon” latte for Liz (with coffee, which, for some reason, she still drinks ;) and I steamed way too much soy milk. I didn’t want a coffee drink myself, but I didn’t want to waste the soy milk. I thought about an earl gray or a chai latte, but Liz has been going through a lot of those leaves lately and I didn’t want to use them up on her.
What to do?
Evil thought: You have yunnan rare grade and it is fruity and sweet and strong.
So I did it. I made a soy latte using this tea. I know! What a horrible thing to do.
It was FAN. TAS. TIC.
And I’m not even that big of a fan of lattes.
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Sounds like a good dessert tea, but wasn’t the tea flavor overpowered or masked making it this way?
Unsweetened soy milk is a pretty mild flavor and isn’t thick and heavy like dairy with dairy fat in it, so it didn’t really get in the way of the tea at all.
If your idea of a dessert tea is a natural hint of sweetness through the notes of the tea, then yes, this would qualify (as would the yunnan rare grade all on its own). But if your idea of a dessert tea is more like a dessert wine, then you’d probably want to skip the high end tea and go with an earl gray or a chai and add honey or something similar.
Thanks.
Works for me, but I add unsweetened almond milk to most black teas, including this one.
It’s not a dessert tea to me either — for me that would be something like Marco Polo or Florence. The perceived “sweetness” of this one is a lot more subtle.
Sounds like a good dessert tea, but wasn’t the tea flavor overpowered or masked making it this way?
Unsweetened soy milk is a pretty mild flavor and isn’t thick and heavy like dairy with dairy fat in it, so it didn’t really get in the way of the tea at all.
If your idea of a dessert tea is a natural hint of sweetness through the notes of the tea, then yes, this would qualify (as would the yunnan rare grade all on its own). But if your idea of a dessert tea is more like a dessert wine, then you’d probably want to skip the high end tea and go with an earl gray or a chai and add honey or something similar.
Thanks.
Works for me, but I add unsweetened almond milk to most black teas, including this one.
It’s not a dessert tea to me either — for me that would be something like Marco Polo or Florence. The perceived “sweetness” of this one is a lot more subtle.