Tea of the Week for June 26, 2017!
I’ll admit it – I wasn’t 100% convinced with this flavor idea when I was trying to think of a flavor for this week. I knew I wanted a caffeine-free blend – but I wasn’t sure what direction to go in. I already had planned a lot of fruity, flavor packed teas – so if it was going to be a fruity flavor, I wanted it to be different than the other flavors that I had going on this month. I thought – almost joking with myself – hey, how about kumquat? Eventually, the kumquat idea began to take hold. I wanted something ‘desserty’ to go with it – something sweet as kumquat tends to be somewhat tart – but not too sweet. Something that would play to the tangy qualities of the kumquat notes.
So, I decided to go with cheesecake. I blended it and when it came time to taste test it – as I was steeping it – I started thinking of all kinds of ways to ‘develop’ the blend. “Maybe I’ll add some spice. Cinnamon or cloves, perhaps? Maybe some ginger?” As I said, I wasn’t 100% convinced with the idea of a Kumquat Cheesecake flavor.
Finally, after an 8 minute steep and another 10 minute cool time, I finally took a sip. And a smile came over me. My taste buds were delighted! This is really tasty! It turned out infinitely better than I imagined it to be – without spicing it up – so I decided that it should be left as is.
So here it is: a blend of organic, caffeine-free honeybush from South Africa and natural flavors (plus a few calendula petals to give it a pretty appearance). Having never actually tasted a Kumquat Cheesecake, I can’t tell you definitively that it tastes exactly like one. But I can tell you that I can taste tangy cream cheese and the sweet and slightly sour flavor of kumquat. And I can tell you that if I were to imagine what a Kumquat Cheesecake would taste like, it would taste a lot like what I’m sipping right now.
organic ingredients: honeybush, calendula petals & natural flavors