Tea type
Black Tea
Ingredients
Black Tea, Elderflowers, Honeysuckle, Natural Flavours, Pistacho, Rose Buds
Flavors
Not available
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Shae
Average preparation
195 °F / 90 °C 3 min, 0 sec

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From A Quarter to Tea

Tea of the Month for January 2017

Rich Milima estate tea, with it’s beautiful malty pastry and bordeaux-like notes, is the base for the honeyed pistachio goodness of baklava. Just a touch of rose for a traditional experience.

Base: Milima GFBOP
Regions: East Africa
Flavor & Characteristics: sweet, pastry, nutty, malt, muscatel, bordeaux, honey
How to Steep: 3-4 minutes at 190F

Ingredients: black tea, raw pistachios, honeysuckle, rose buds, elderflowers, natural flavors

https://www.aquartertotea.com/collections/all-tea/products/baklava-black-tea-limited-edition

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2 Tasting Notes

79
9939 tasting notes

Samurai Travelling Tea Box – Tea #17

Thanks Shae for including this one – it looks like I totally missed it when AQ2T was still open, and it’s a flavour profile I would have been all over if I’d seen it…

It smells really familiar dry (good!) and I struggled to figure out what was giving me the aroma deja vu but once it was steeping it was easily to put my finger on – it’s that distinct AQ2T honey flavouring coming through in full force! I like it here paired with strong pistachio and rose notes, but interestingly I’m getting much more of a “Turkish Delight” flavour than a Baklava – I think it’s because it’s a little too floral in general for what I associate with baklava?

There’s another serving left, but I’m keeping it for myself. It might not be baklava, in my opinion, but it is really good!

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1147 tasting notes

I used to love baklava. I worked around the corner from a middle eastern grocery store that sold all sorts of strange and intriguing things, including small trays of the most delicious fresh flaky honey soaked baklava. By the time the store closed down, I had probably made myself ill several times by way of too much baklava consumption and haven’t been able to truly enjoy it since. It is either that or no other baklava has come close to comparing.

The scent of this tea when dry is both over powering and delicious. It mellows out a lot once steeped. The sips are starting out with tiny bitter edge (rose?) then morphing to a more honey/pastry flavor with pistachio in the aftertaste. I just peeked in my steeping basket and saw that some dried rose buds and stained rose leaves have come to life that I hadn’t notices in the dry tea! I added some sugar and it makes the whole cup awaken! The pistachio is noticeable throughout the whole sip, the rose is present at the beginning of the sip and the honeyed pastry taste comes in towards the end of the sip. My mouth is a little dry after each sip, which I could also see blaming on the rose. It seems to loose some of it’s magic as the cup cools. Adding cream is also working for me in this cup. It is reminding me a little of Teavana’s My Morning Mate and Tiramisu Treviso at the end of the sip! I really liked those teas. Must be the similar nutty aftertaste. I’m liking this cup!

Preparation
195 °F / 90 °C 3 min, 0 sec
Nicole

Mmm…. baklava… drool

OMGsrsly

Oh, baklava. That’s one thing I really miss about being gluten free.

Dustin

I thought they made gluten free everything now. But no baklava? :(

Kaylee

Well, there goes my effort to stop buying tea. This sounds amazing!

OMGsrsly

They might elsewhere, but not in Canada. There are so many cool gluten free things available in the States and Europe that we don’t get.

Dustin

I see an opportunity for a gluten free smuggling ring!

Nicole

I’m seeing in a few places that you might be able to use rice paper sheets to make it at home. It won’t be quite the same because the gluten is what enables phyllo dough to stretch so thinly.

OMGsrsly

huh. I might have to try that. For science. ;)

Nicole

Yeah, apparently it’s pretty much the same as making with pyhllo but you soak the rice paper for 10 minutes before using it.

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