We're still celebrating our anniversary! Our 3rd Tea of the Week for June is . . .
Hello, tea lovers!
Can you believe we’ve been doing this 52Teas thing for 7 years? Frank started 52Teas in 2008 & kept it up until June 2015 when we took over. So, he did it for 7 years, and now – we’ve been doing it for 7 years! So it’s a very significant year for us & to celebrate, we will have 2 bonus teas this month – 1 featured reblend & 1 special creation – but more about that in a week or so.
Our Tea of the Week for June 20, 2022 is:
Blackberry Parfait Black Tea – With the success of our Raspberry Parfait black tea, I decided to do the parfait thing with one of my favorite berries: blackberries! Organic black teas, blackberries, vanilla beans & custard essence. So very yummy!
(Oh, and we still have a few Raspberry Parfait Black teas left!)
Our Tea of the Week for June 13, 2022 is:
Blueberry Limeade Green Tea – This one came out even better than I imagined it would. The green tea base together with the lemongrass creates a sweet, smooth – almost creamy note for the sweet-tart flavors of blueberry & lime. It’s really refreshing.
Our tea of the week for June 6, 2022 is:
7th Anniversary Cake Batter Black Tea! – OK, so this one is VERY limited quantity & we probably won’t reblend it – or if we do – it will be quite a while before we’re able to do that due to the availability of one of the base teas. This is blended with Gu Zhang & Golden Black Bi Luo Chun combined with coconut, cacao shells & nibs plus vanilla beans & a touch of essence to create a chocolate coconut cake batter-y dessert-y treat for your teacup. It’s so decadent!
Thanks to everyone for helping us reach this milestone! We could not do what we do without you!
I feel a bit like a mind reader with the Blood Orange Creamsicle blend, haha!
The new site looks great though, and I’m excited for this year’s 12 Days selection! :)
That’s not all – though – because you also mentioned on a totally different post from a different company about how you didn’t like the word “flan” – and our featured reblend for August … contains that word in the name in the tea. (I’ll be announcing the tea on Monday but I’m sure that totally gave it away anyway.)
Thanks about the comments on the new website. I spent a lot of hours on it – but I’m happy with it. It just – looks better. Maybe it’s just because I looked at the same website for 6 years but the other one felt so old fashioned and clunky.
I’m also very excited to see these updates again. Loving the new site, it looks great!
I’m so sad I missed the 12 Teas box…no idea how I managed that. I filled out the form, so hoping there is an extra I can purchase! :)
Ugh I already have a subscription and advent and placed 2 orders last weekend and now I see the two Nov teas, so far? Will try to resist another order
AH as I was reading your description for ‘Sweet Zhang’, I was thinking of ‘Black Silk Chocolate Milk’ and then I read further and you mention it tasting like chocolate milk! Could this base work for a reblend of Black Silk Chocolate Milk?
To be honest, I’m not sure. The Qu Hao tea has a different profile than the Gu Zhang.
@anne – sorry for the delay in response. just wanted to buy some and you only had 1 left lol.
@Sil – there is more in stock. But, you should hurry and get it if you want some because it’s going quickly and I’m not – at this time – planning on reblending immediately.
I just brewed up Caramel Apple v2 today (before seeing this post). I also apparently tried the original (blended only by Frank, correct?) but have no recollection of the flavour. I like the base of v2 so hopefully v3 stands up to it!! Excited to try it when my next box ships! :D
Yes, the original batch was crafted by Frank. He utilized the Fujian Oolong (this v.3 utilizes the Fujian Oolong as well) I don’t think he used cinnamon in the tea though, but I like the cinnamon in there. I guess I just feel like apples and cinnamon belong together.
I agree! I think I strongly associate the two. I see that v2 was a baked oolong; off the top of my head fujian oolong is meaning nothing to me. I really ought to get my oolong flavour profile straight one day!
@Kittenna: I enjoy both bases. I think the baked Oolong has more of a roasted flavor that gives the caramel apple notes more of a “baked apple” flavor – whereas with this Fujian Oolong, I get more of a straightforward caramel apple flavor – like dipping apples into caramel sauce (with a wee bit of cinnamon added to the caramel.)