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“I had this twice cold, and it sadly never worked for me. The first time, it was much too mild. The second time, it was almost bitter, but the main flavor was the green tea with not too much other...” Read full tasting note
“I crafted this inspired by a discussion with my youngest (who has discovered her passion for baking) a couple of months ago about what fruits go best with white chocolate, because to be honest,...” Read full tasting note
This is so tasty – the white chocolate is creamy & sweet while the raspberry brings a welcome bright tartness to the cup. It’s a pleasant medley of flavors for your taste buds!
Countdown to Catching Up, Part 2 – Tea 5 (Counting Down from 10 to 1!)
It’s been a while since I last blended a white chocolate tea. To be perfectly honest, I’m not the biggest fan of white chocolate. Oh, I don’t hate it, but I also don’t particularly like it. If I had to choose between white chocolate and either milk or dark chocolate, I’d choose one of the others over the white chocolate every single time.
The thing is, I find white chocolate to be just a bit too sweet for my liking – but this pairing of white chocolate with raspberry is PERFECT. The raspberry has just enough tart to it that it offers a very palate-pleasing contrast to the sweetness of the white chocolate. Together with the smooth green tea, it’s such a pleasant cuppa!
The blend starts with fresh Chinese Sencha – which is buttery & smooth. Then I added a bunch of raspberry bits & the cutest little white chocolate morsels. Don’t worry, they’re vegan & allergen-friendly! They’re not actually chocolate (& to be honest, I find them tastier than “real” white chocolate. For more information about them, please see below for their complete ingredient list.) Finally, I do add some vegan & allergen-friendly white chocolate essence to give the blend a very authentic white chocolate flavor.
This is amazingly good!
ingredients: white chocolate chips (cane sugar, palm kernel oil, brown rice syrup solids, pure vanilla extract & emulsifier)
organic ingredients: green tea, raspberries & natural flavors
to brew: use 3g of tea & 12oz of water heated to 175°F & steep for 2 minutes. Strain & allow to cool for at least 5 minutes. Enjoy!
Also, I’m currently using a Qi Aerista tea brewer & because of how it has been designed, I didn’t feel comfortable leaving the little white chocolate chips in the brewer. Instead, I picked out the little morsels & added them to my teacup as it sat, waiting for tea. I figured this would be better than allowing those to melt & possibly gum up my brewer. It worked out well!
serving suggestion: I like this hot. I like it cold. (I didn’t cold-brew it, I hot brewed & allowed it to come to room temperature before I stashed it in the fridge for a few hours. This worked out well. So, yeah, I like it served either hot or cold, but if I had to choose, I think I’d prefer it hot.
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I had this twice cold, and it sadly never worked for me. The first time, it was much too mild. The second time, it was almost bitter, but the main flavor was the green tea with not too much other flavor shining through. I love white chocolate, and I sadly didn’t taste any here. There was a hint of fruitiness, but everything needed to be stronger.
I crafted this inspired by a discussion with my youngest (who has discovered her passion for baking) a couple of months ago about what fruits go best with white chocolate, because to be honest, white chocolate isn’t my favorite flavor. I like it OK, I suppose, I mean, I wouldn’t turn it down if someone offered me some, but if given the choice between white chocolate or either milk or dark chocolate, I’m going for either of those rather than the white.
I think it’s just that white chocolate is a bit too sweet for my palate. So, I tend to prefer it when paired with profiles that have a bit of tartness or some other profile that will offer a nice contrast to the sweet white chocolate. Raspberry is one such example. The berry is sweet, yes, but it is also a bit tart & that tartness offers a really lovely contrast to the sweet white chocolate.
I enjoy the way this tea comes together – the raspberry is bright & slightly acidic but the presence of the white chocolate ensures that it doesn’t end up being too tart. The smoothness of the Chinese Sencha is pleasantly mild. This is so nice – a really pleasant afternoon tea.
