Tea of the Week for June 10, 2019!
I’ve been envisioning myself creating a Plum Zabaglione Assam for at least a year, possibly more. I wasn’t sure when I’d actually get around to blending it, but I knew that I wanted to do it . . . eventually. When my latest shipment of Chinese teas arrived a few weeks ago – and I sampled this new harvest of Wild Arbor Assamica from the JIngmai mountain in the Yunnan Province, it revived my interest in the Plum Zabaglione because the big fruity notes of this tea are quite plum-ish and I knew that it would play really well with my plans for a yummy plum zabaglione.
Mmm! This is really very nice. The black tea is bold – as you might expect from the leaves of an Assamica – but not quite as astringent as you might find the teas grown in Assam. Some maltiness that works nicely with the rich, creamy custard-y flavors of the Zabaglione.
And as for the two flavors of plum and zabaglione – I just love this combination! The plum seems to draw the wine-ish tones within the layers of the zabaglione. Everything is beautifully harmonious.
This is pure Assamica, blended with slivers of dried organic Angelino plums (processed with no preservatives!) & a hint of freshly shaved nutmeg along with just the right touch of zabaglione essence. I also added some calendula and amaranth petals for a little pizzazz. It’s gluten-free, allergen-free & VEGAN! But one thing it isn’t is plentiful! I didn’t make a bunch of this because I have a limited quantity of the Wild Arbor Assamica and I had other plans for the tea as well – so grab some while it’s here because it will be a while before I’m able to reblend this one!
ingredients: black tea, organic plums, organic nutmeg, organic petals (calendula & amaranth) & organic natural flavors