Tea of the Week for August 27, 2018!
I live in the Pacific Northwest and blackberries are abundant out here. So abundant, in fact, that you can find them growing just about everywhere and they’re definitely a favorite fruit in my house. Because they are a favorite and it’s been a while since my last blackberry tea – I wanted to celebrate summer (as I hope it’s coming to a close soon!!!) with another blackberry tea.
Now, I must confess, I’ve never actually had a blackberry dumpling but one day while browsing the web I found a recipe for blackberry dumplings and I thought they sounded amazing – so I decided that I should make a tea. Normally, I’d find someplace to try the thing I was trying to recreate in tea form – or at least make the thing – but this time, I decided to try the tea first. They don’t call me the mad tea artist for nothing!
I started with a blend of rich black teas – Yunnan, Ceylon & Assam – and then I added a bunch of blackberries, a little bit of cinnamon and nutmeg and a buttery, dough-like essence to complete the dumpling.
YUM! This tea is really delightful. The spice is just enough to enhance the berries without overwhelming the blend. The background has an almost ‘cookie dough’ kind of taste to it. And of course the tea is robust and completes the overall experience (because if I were to make blackberry dumplings, I’d of course make a pot of tea to go with, right?
organic ingredients: black teas, blackberries, cinnamon, nutmeg, calendula petals & natural flavors