Tea of the Week for May 25, 2020!
The idea for this tea comes from my youngest daughter. The tea I had originally planned to do had been kind of thwarted by my upcoming Subscriber Creation month (in July!) because one of my subscribers had come up with an idea that was similar in flavors to the blend I was originally going to create for this week. Not like – totally – replicating it, but with similar enough flavor profiles that I would feel like the two blends would be too close to one another – released at too close a time to one another. So I decided to scrap the original flavor that I had planned for this week & postpone it for another time (perhaps in a year or so) & instead create something totally different.
This is not usually a problem – because I have hundreds of tea ideas stored in my journals – but at that moment, I wasn’t sure what to replace it with & since my daughter was hanging out with me, I thought I’d ask her for her opinion. I told her I wanted a butter cookie kind of note – but I didn’t want it to be JUST butter cookie. So she suggested how about a honey butter cookie?
Now, I had never even heard of a honey butter cookie. But I absolutely ADORE honey butter. I don’t make it often because – I do adore it & I know that if I were to make it – I’d end up eating a lot of it. So to avoid overindulgence, I just don’t make it – with my thinking being that the unavailability of the honey butter would equal the non-overindulgence of honey butter.
So a quick google search provided me with several recipes of honey butter cookies – the first of which was one where the cookies were similar to shortbread type butter cookies but made with honey rather than processed sugar. I kind of liked this idea – but then my brain started going into creative mode and thought – what if HONEY BUTTER were the actual flavor profile of the cookie, rather than it being a BUTTER cookie made with honey rather than sugar. You know, honey butter: softened butter mixed with honey & finely grated orange zest & a splash of vanilla & salt? The kind of buttery goodness that gramma used to make to serve along with her homemade biscuits or cornbread. You don’t really taste the orange or even the vanilla – the focus is on the creamy butter & honey – but the spread would not taste the same without these two ingredients.
Honey Butter became the focus for the idea behind this tea. I started with a combination of Yunnan teas – a Golden Monkey Yunnan & a tippy Yunnan Imperial. Then I added a little bit of Mengku Sun Dried Assamica black tea just to round out the flavor a bit. I added honey, butter & vanilla essence (don’t worry, they’re vegan!) & some orange peel & freshly shaved nutmeg.
The result is a super satisfying cuppa with honey, butter & cookie-ish notes – with a rich, flavorful black tea base! It’s also completely VEGAN, as well as gluten-free & allergen free!
ingredients: black teas, organic orange peel, organic calendula petals, organic nutmeg & organic natural flavors
Tasting Notes: This tea is absolutely delicious. I don’t know what else to say about it. The black tea is rich & bold & full of flavor. The honey notes – the buttery notes – everything comes together so nicely. You won’t taste a lot of orange notes in this tea – I didn’t craft this to be an orange flavored tea. The orange is there – more or less – as a tribute to my gramma’s honey butter. You might get a hint of orange here & there – but it isn’t an orange-y tea. It’s a honey butter tea with notes of freshly baked cookie. Just – YUM!
to brew: use 3g of tea to 12 ounces of nearly boiling water (205°F) & steep for 3 minutes. strain & allow to cool for at least 10 minutes. enjoy!
I prefer this one hot – it makes a tasty iced tea but I think that the butter & cookie flavors in this just taste better when served warm.