New Teas and Blend Tasting
Ti Guan Yin
The most famous of oolongs, Tie Guan Yin hails from the Fujian Province of China. The tea imparts a wonderfully creamy texture with a rich flavour. It’s not as rich nor creamy as our milky Oolong, but the tea oozes superior quality. This outstanding luxury oolong tea imparts a thick and creamy texture and a rich flavour with sweet orange and lemon notes that linger on the tongue. It’s deeply satisfying tea and the leaves can be infused many times and interestingly unlike other teas, the flavour of this particular oolong is enhanced by brewing it multiple times.
Almost there with our new ‘Pear with Me(!)’ blend. Based on a Chinese Sencha tea with pear pieces, rosehip, camomile, apple and orange this is coming along beautifully, but it might be better using an Oolong! Comparing and contrasting it to our Spanish Orange, Jasmine green and Apple and Elderflower
Beautiful sencha Green blended with a Chumnee, orange peel, melon and apple. All of this works beautifully together to create a smooth refreshing melon tea that can be enjoyed hot or cold. We hope to release this, all being well, in the spring!
This is one of the most famous teas in China and it is from the village nearby to where it is grown. Hand-picked and heated immediately to stop the natural fermentation process, the tea keeps its wonderful original flavour qualities.
It has flat jade green leaves, a delicate aroma, and a mellow flavour with a slightly sweet after-taste. Its clean, refreshing and slightly nutty. It should be enjoyed throughout the day, especially after rich, heavy meals.
Turmeric, Cinnamon, Beetroot
Roasted dandelion root, lemon verbena and apple - that is a big blend with an intense flavour and the tea turns into a splendid magenta colour.
We created and are testing this blend because of its superfood qualities. Beetroot tea provides several minerals which are calcium, iron, magnesium, phosphorous, sodium zinc and copper helping to lower blood pressure.
This is a real pick me up tea, but with added turmeric minus the echinacea and ginseng that goes so well with our lemon and ginger tea… It will be added!
It’s zesty in flavour, tangy and refreshing aftertaste. Subtle notes of ginger. I can feel the lemon peel on the tip of my tongue as an aftertaste.
Mango and Passionfruit
A infusion of passionfruit flower leaf and mango, creates a zesty fruit blend.
A tangy, tart, light tea. Subtle flavours of mango as an aftertaste. More citrusy than I was expecting, so we’re trying for something with a little less lemon, maintaining the organge citrus whilst adding more mango.
Summer Rose Darjeeling
A light Darjeeling blend with rose, hibiscus, elderflower and rhubarb.
I think this would be great in the afternoon. I've used the finest first flush Darjeeling bursting with the taste of muscat grape, blending it with the most fragrant rose petals. This makes a golden rose cup, perfect with light afternoon snakes and sandwiches.
Warm spicy carrot cake
A spicy rooibos with cinnamon, ginger, chilli and quite a bit of carrot gives a warm, smooth spicy taste reminiscent of my favourite carrot cake.
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