If you had told me 6 months ago that I would be going crazy over CTC-graded tea, I would have told you to shove it.
But that was before I knew the secret. The espresso machine at work is not completely useless to me. In fact, these little uniform nuggets of tea are amazing tea latte power houses.
I actually tried this tea three ways today: As a tea latte with whole milk no sweetener and regularly brewed with sugar in the raw and liquid Stevia.
When I made the latte, the flavoring didn’t come through quite as strongly as I have wanted it to. But gall daaang, this was a great latte. Better than the shitty teabags I break open to make the teapresso when in an ‘teamergency.’
I then decided to brew this normally for this type, or as tea people call it, Western-style. The 1 minute steep was perfect. I made sure to watch this steep like a hawk. I took a sip and felt that ‘first sip high,’ where my whole body and mind just took a deep, contented sigh. I felt like there wasn’t enough pistachio flavor to go around and thought to myself, “oh hell, might as well add something to sweeten the deal.” I added about half a packet of sugar in the raw and stirred well. While this was too sweet for me, the heavenly flavor became much more present and delicious.
The next time I brewed this, I tried one drop of liquid Stevia. While this was just the right amount of sweetness, it did not have the same complexity and caramelized flavor quality as the raw sugar.
Man, I have never encountered anyone who has bothered to flavor a CTC before. This is an amazing concept that is quite flawlessly pulled off. Its like having a flavored syrup already built in to a espresso drink. I am so glad I didn’t pass this blend up!
Flavors: Candy, Molasses, Nutty