81

Picked up a big bag of this a while ago during a time when there was a pancake syrup tea void in my heart.

While I enjoy it (but not so secretly yearn for maple syrup walnut tea), my parents appear to be super fans. They demand more of this tea. I suspect Pancake Breakfast is going to get a lot of rotation with them during the upcoming cool fall months.

Taken with oat milk.

Flavors: Malt, Pancake Syrup

Preparation
Boiling 3 min, 30 sec
52Teas

So, would this secret yearning be for a pancake maple walnut, or just a maple walnut? Also, would you require actual walnuts in the blend (as we are a nut-free company, this is not something we could accommodate) – we do have nut free flavorings and can obtain nut free walnut flavoring – but I cannot actually create a blend with actual walnuts. Also – what sort of base would this dream tea be?

CrowKettle

I think that tasting note tangent stems from simultaneously craving both Purdy’s “Maple Walnut Ice Cream” and Butiki’s old “Maple Pecan” Oolong, which used a Nilgiri Frost Oolong. So ideally some kind of high altitude slightly roasted oolong or black tea (Nepalese, Darjeeling, Himalayan, Fujian types) that’s nutty, roasted, and even fruity sweet to carry the “nut” note – but I defer to others here. I’m a little sensitive to actual walnuts myself and totally support your “no nut” policy!

Honestly, I just like maple teas a lot and believe you can’t go wrong with making one – no nut flavouring necessarily needed! Maple walnut pancake/ice cream, maple glazed butternut squash, apple maple blondies, baked peaches with maple, deep fried chocolate maple banana, maple mascarpone eclairs… Your Maple Cheesecake Oolong, with the Qilan base, is already an awesome maple tea too!

Anyways, my folks love your Pancake tea so much + it’s a comforting cup for me; It’s a definite repurchase as needed, regardless on whether it has maple and walnuts (or bananas) :)

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Comments

52Teas

So, would this secret yearning be for a pancake maple walnut, or just a maple walnut? Also, would you require actual walnuts in the blend (as we are a nut-free company, this is not something we could accommodate) – we do have nut free flavorings and can obtain nut free walnut flavoring – but I cannot actually create a blend with actual walnuts. Also – what sort of base would this dream tea be?

CrowKettle

I think that tasting note tangent stems from simultaneously craving both Purdy’s “Maple Walnut Ice Cream” and Butiki’s old “Maple Pecan” Oolong, which used a Nilgiri Frost Oolong. So ideally some kind of high altitude slightly roasted oolong or black tea (Nepalese, Darjeeling, Himalayan, Fujian types) that’s nutty, roasted, and even fruity sweet to carry the “nut” note – but I defer to others here. I’m a little sensitive to actual walnuts myself and totally support your “no nut” policy!

Honestly, I just like maple teas a lot and believe you can’t go wrong with making one – no nut flavouring necessarily needed! Maple walnut pancake/ice cream, maple glazed butternut squash, apple maple blondies, baked peaches with maple, deep fried chocolate maple banana, maple mascarpone eclairs… Your Maple Cheesecake Oolong, with the Qilan base, is already an awesome maple tea too!

Anyways, my folks love your Pancake tea so much + it’s a comforting cup for me; It’s a definite repurchase as needed, regardless on whether it has maple and walnuts (or bananas) :)

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Bio

I started my Steepster loose leaf adventure back in 2012. I can’t say I’m completely new anymore, but I still view oolong as a magical, extraterrestrial creature that unfurls in water.

My favourites are teas like Milk Oolong, Silver Needle,and Japanese Sencha/Gyokuro, or fruity and floral flavoured ones. However, I generally enjoy ALL the teas, including a good old cup of Earl Grey or Breakfast blend.

FAVOURITE INGREDIENTS/NOTES:

DESSERT FLAVOURS
Vanilla, Maple, Caramel, Butterscotch, Cream, Toffee, Nougat, Marzipan, Butter

FRUIT & BERRIES
Citrus Fruits, Passionfruit, Banana, Pineapple, Melons, Blackberry, Raspberry, Currants, Elderberry, Persimmon, Rhubarb..

SPICES
Ginger, Turmeric, Clove-forward chai, Cardamom

AROMATIC & HERBACEOUS NOTES
Sandalwood, Frankincense, Juniper, Eucalyptus, Mints

FLORALS
Lavender, Jasmine, Rose, Lilac, Violet, etc.

VEGGIE/GRAIN NOTES
Spinach, Grass, Hay, Cucumber, Rice, Sweet Potato

Less Preferred Flavours/Ingredients:
Stevia, Apple, Cocoa Nib, Almond, Licorice, Cinnamon-forward blends, Chinese Sencha

Subjective Rating System:
I don’t give a lot of low ratings out, since a) I tend to grab tea I know will appeal to me, and b) I don’t have a lot of strong dislikes.

90-100: Favourites. The Desert Island Teas.
80-89: Loved teas. Possibly staple-worthy.
70-79: Good teas, but I’m less likely to repurchase. Minor quibbles.
60-69: Ok teas. Likely a few preference and/or quality issues.
50-59: Cup of meh. Will do in a pinch.
11-49: Varying levels of undrinkable tea.
1-10: Nightmare tea from the chaos realms. This tea is the embodiment of the primordial swamp, an unholy abomination. It’s very gross and I’m almost positive it doesn’t exist.

Location

BC, Canada

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