Country of Origin: Sri Lanka and India
Leaf Appearance: small and dark, colorful peppercorns
Ingredients: Ceylon, Assam, peppercorns (black, white, green and pink) and burnt orange peel
Steep time: 5 miniutes
Water Temperature: 212 degrees
Preparation Method: ceramic teacup and mesh infuser
Liquor: reddish brown
Every month I look forward to my +Handmade Tea shipment because I know there will always be something unexpected. March’s blend brought orange peels that have been burned with a Crème brûlée torch. Each shipment includes a mini tin of the ingredients and I definitely found myself lingering on the orange peels. They smelled amazing! The base teas were rich and earthy with a mild astringency but not overly complex. They provided a perfect platform for the spicy kick of the peppercorns. I’ve never seen a tea that I used four different kinds before. Pink peppercorns are common, but they are often used for decoration and don’t really contribute much to the taste. All of these strong flavors came together to make what could only be described as a super charged Earl Grey. I enjoyed this blend a lot and it will be a great wake up tea to keep at the office.
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