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“Day 4 of the Plum Deluxe herbal advent calendar. I decided not to check the name but I didn’t need to – there was an unmistakable apple cinnamon aroma as soon as I opened the little plastic packet....” Read full tasting note
Today’s exclusive blend is a decaf black apple cinnamon tea. We have apple cinnamon flavors in the shop, but I have gotten feedback – and agree with it – that the classic, rich apple cinnamon flavor just isn’t as good on a rooibos as it is a black tea. The tannins in a full bodied black and the briskness of the brew really lend themselves well to pulling out those delicate notes in the apple and the freshness of the cinnamon. So, I gave it a go as a decaf black and it just works. I love when we can complete a recipe that is based on customer requests – it makes us happy to make you happy.
This blend does make me want pie. I’m normally a pumpkin pie pan through-and-through, but this time of year I come around to apple pie. In Holland, apple “pie” is a staple in most cafes – honestly it’s more like a moist cake (think coffee cake with toppings), served up with a generous dollop of whipped cream. And what do the Dutch think it pairs well with? Tea, indeed.
Speaking of dollops of whipped cream, this tea is great with a splash of cream.
INGREDIENTS: Decaf Black Tea, Apple Pieces, Cinnamon Pieces, Apple Pieces, Apple Essence
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Day 4 of the Plum Deluxe herbal advent calendar. I decided not to check the name but I didn’t need to – there was an unmistakable apple cinnamon aroma as soon as I opened the little plastic packet. I was a little nervous to see that this was a black tea, but I took it on faith that it’s a decaf and will take some extra melatonin tonight just in case. This is crisp red apple and sharp cinnamon playing wonderfully together over a pretty basic black tea base. It’s a little brisk, a little tannic, and more drying than I generally like my teas to be. I would have sworn that there was clove in here but the ingredients list says that my palate is lying. Since I don’t have any cream as they suggest, I drank half the mug plain and added oat milk to the second half. It actually works really well with oat milk! It softens the tannic aspect and makes it much less drying. The clove note also fades with the addition of oat milk, so my best guess is that I was picking up on some flavor aspect of the base.
