What is Strawberry Velvet Cake tea?

Strawberry Velvet Cake tea from Ahmad Tea is a black tea blend of Assam and Sri Lankan teas, rose petals and strawberry and vanilla sponge cake flavouring. Two different black teas make sure this blend is both full-bodied and bright. Assam in India is famous for black teas that are typically malty and strong and are often served with a splash of milk. Sri Lankan teas, on the other hand, are brisk and fresh, with less body but more floral and fruity notes. Together, they make a wonderful pair that brews into a cup that’s substantial, but with specific lightness. Sounds like a perfectly baked cake, doesn’t it?

Strawberry Velvet Cake is a loose tea in pyramid tea bags that allow enough space for tea leaves to fully expand. Dry leaves have a beautiful gentle strawberry and buttery notes over stronger black tea base, and that’s what you’ll notice immediately upon opening the box.  

Pyramid tea bags are a great option if you want to enjoy loose tea but don’t have a teapot or want to make a cup of tea instantly.

What does it taste like?

Since Strawberry Velvet Cake tea is a black tea blend, brew it using freshly boiled and steep no more than 5 minutes. This tea may become bitter if over-brewed. 3 minutes will accentuate the delicate fruity and buttery notes, without making it astringent or bitter.

The first thing you will notice is an intense strawberry scent immediately as you start steeping it. This will develop into a lighter flavour, predominantly a malty and brisk black tea, with gentle strawberry and buttery notes. It brews into a stronger cuppa with red-brown colour.

Before you even take that first sip, the colour of the tea will tell you if it will go well with milk. Teas with darker red-brown colour will usually (but not always) be better for adding milk than those with bright orange or orange-brown colour.

Strawberry Velvet Cake is not an overpowering or sweet tea, but it doesn’t need any condiments either. However, it’s a full-bodied and rich tea that is perfect for adding some milk and sugar. Even better, serve it with half a teaspoon of coffee creamer and sweeten with some strawberry jam.

If you love lightly flavoured black teas, where black tea is still a dominant flavour, but elevated with additional flavour notes, you will like this tea too. It’s not a fruity blend, it’s a delicate, full-bodied afternoon tea blend that you can enjoy with different condiments or pure. It’s a great tea for tea drinkers that want to replace their regular afternoon cuppa with a light dessert blend that is not too overpowering and has a really interesting scent and flavour. Because of the strength, this tea would be great for breakfast teatime as well.

Tea Recap

Water or milk? Water or milk.

Day or night? Day.

Hot or iced? Hot or latte.

Sweetened or Pure? Pure or with a teaspoon of strawberry jam or honey.

Caffeine? Yes

What’s the price? Starting from 4.00 GBP.

Where to buy? Get Strawberry Velvet Cake from Ahmad Tea website or Ahmad Tea Amazon store.

The post Strawberry Velvet Cake Dessert Tea from Ahmad Tea appeared first on All That Tea.

What makes Blue Lady Grey tea special?

Earl Grey is one of the most popular scented/flavoured teas in the world and there are so many types to choose from a whole life wouldn’t be enough to try them all. Most Earl Greys are strong, and very aromatic, and that’s a part of their charm. But modern Earl Grey teas need to follow only one rule – have a recognizable bergamot flavour. Flowers, fruits and even spices may all be a part of an Earl Grey blend to make it either stronger or gentler.

Blue Lady Grey is made with a South Indian black tea and contains lavender flowers, bergamot and vanilla flavour. It’s a bergamot scented black tea with a gentler profile than regular Earl Grey. Not only is this blend pretty, but it has a delicious scent too. It’s one of those scents that will make you want to brew it immediately. It’s intense, deep, sweet and floral with light bergamot notes.

How to brew this tea?

Earl Grey teas are usually strong, so 1 teaspoon of tea leaves per cup of water will be enough to make a delicious cup. Most Earl Grey teas also have smaller leaves that will infuse into a stronger tea. You can use boiling water for this tea, and steep it for 3-5 minutes.

Blue Lady Grey won’t get bitter. It’s a delicious, gentle tea with a delightful light citrusy and floral taste. If the classic Earl Grey is bold and sharp, Blue Lady Grey is sophisticated, cheerful, and relaxing. Even though it contains lavender, Blue Lady Grey is not a lavender tea. Lavender, vanilla and bergamot create a wonderfully balanced flavour, and none of them is overpowering or dominating.

This tea tastes great with no condiments, but you can also use it for making a variety of drinks – from a proper iced or sweet tea to London fog, or even a tea syrup. Although this tea is gentler than regular Earl Greys, it’s still intense and deep with no bitterness, which makes it a perfect choice for adding to cocktails, cakes and making milk teas.

Get Inspired – Try making a Tea Syrup with Blue Lady Grey tea.

Who would like this tea? Blue Lady Grey is great for both tea traditionalists and tea drinkers that enjoy flavoured teas. It’s a tea for daily pampering that’s easy to brew and you can use it in so many ways you will always want to have some at home.

The post Blue Lady Grey by Simple Loose Leaf appeared first on All That Tea.

In western countries, there’s no wrong or right way to make or drink chai, as the word itself became a synonym for spiced tea. And, there are many ways to make it.

What is Chai?

Chai is an Indian tea made with black tea, sugar, water, and milk. Rather than steeping the tea in water and just adding a splash of milk, tea leaves are simmered in a pan together with milk. It’s highly aromatic, creamy and complex. It can’t be compared with a regular black tea with milk, although that’s exactly what it is – a sweetened black tea with milk.

Read more: Making Chai You Will Love – 2 methods compared

Proper traditional chai can be made (and often is) with black tea bags. Although it has an amazing flavour, it usually contains lower quality tea leaves. But low-quality tea leaves doesn’t mean bad or stale tea. Teas with broken leaves and tea dust will give a stronger flavour and are more suitable for making a milk tea than high quality gentle tea leaves.

What is Masala Chai?

Masala chai is a black tea with milk and spices. The most common ones are cardamom, ginger, cinnamon, fennel seeds, star anise, aniseed, black pepper, nutmeg and cloves. Each masala chai tea will be different, with a unique blend of spices and of a different intensity. The best tea is usually made with freshly crushed ingredients, to release flavour more easily.

Today, the word chai can mean:

• Black tea with milk made using traditional methods – authentic chai
• Black tea with milk and spices used traditional methods – authentic masala chai
• A drink made with an instant chai powder
• A drink made with chai concentrate where you only need to add milk
• Spiced black tea with steamed and frothed milk – western chai latte
• Tea made by steeping spiced black tea blend in water only
• Tea made by steeping spiced black tea blend in water and adding a splash of milk

And, it can mean much more. If you order a chai in any western country, you may need to be more specific about your preferences. But if you get chai from chaiwallah in India (a person who makes and sells it), there won’t be any misunderstandings – you will know exactly what to expect – a creamy, aromatic and delightful tea.

 Learn how to make masala chai from a scratch in only 10 minutes.

How to make Chai tea – 7 ways and their pros and cons

1. Make it by boiling black tea and fresh spices

If you are looking for an authentic experience, there’s only one way to make masala chai. Boiling black tea leaves and fresh spices in water and milk is the traditional way of making masala tea. Fresh spices are crushed, added to water, brought to a boil and then tea leaves are added and simmered together with spices. Milk comed next, and the tea is further simmered and finally aerated. Sweetener is rather mandatory than optional and it’s used to balance the flavour and improve the texture.

Ingredients:

• Black tea leaves or tea bags
• Fresh whole spices
• Milk
• Water
• Sugar

Pros of this method: the authentic way to make it, complex flavour, intense aroma and a very creamy texture

Cons of this method: requires time and patience and fresh spices

2. Make chai from a concentrate

Making it from a concentrate is the second-best method of making chai at home, providing you have a good tea concentrate. Tea concentrates usually already contain sugar, and you will only need to add milk. They are often used for making lattes, too. You can make your own concentrate or buy a pre-made one.

Ingredients:

• Pre-made chai concentrate
• Sugar if the concentrate is sugar free
• Milk

Pros of this method: saves a lot of time and it’s easy to use

Cons of this method: flavour and ingredients will differ from a brand to a brand

3. Pre-made chai blends

If you don’t know how to make chai and you never tried it before, it’s likely that your first encounter with this tea will be with pre-made masala blends, either loose tea or tea bags. There are hundreds of teas to choose from, containing different teas and different spices. Pre-made chai tea bags or loose tea is usually intended for steeping in hot water for 3-5 minutes, but you can simmer them in a saucepan too. You can drink them pure or add milk.

Ingredients:

• Pre-made chai blend, loose tea or tea bags
• Water
• Milk (optional)
• Sugar (optional)

Pros of this method: you don’t need to worry about different spice ratios or choosing the best tea base, they are easy to steep, suitable for office

Cons of this method: flavour may be weaker, especially if you only steep it in water, quality and flavour may differ.

4. Mixing instant powders with milk or water

Instant powders and latte powders are easy to use, and you can be mix them with both water or milk. They usually contain sugars and powdered milk and may be very sweet. One of the major benefit is the ease of use. There are many delicious instant  tea powders out there, but the texture and flavour will differ from the authentic chai. Many powders contain non-traditional ingredients such as vanilla or chocolate.

Ingredients:

• Instant chai powder
• Water OR milk, or both
• Sugar (optional, usually already highly sweetened)

Pros of this method: Very easy to use, often a decadent drink with no bitterness

Cons of this method: Other ingredients and potentially lots of sugar, the furthest from an authentic chai of all methods

5. Using steamed milk

Chai with steamed milk is called chai latte. It’s an alternative to regular milk tea, but with a very different texture and flavour. It’s great for making a cup of spiced tea fast, especially if you have a milk steamer and a loose tea blend or tea bags. Latte will have a better texture than regular cup of tea with milk, but it will still be less rich than the proper authentic chai – even if you start with the same ingredient ratio. Furthermore, it will have a layer of milky foam that’s not spiced.

Ingredients:

• Pre-made blends or chai concentrate
• Water
• Steamed and frothed milk
• Sugar

Pros of this method: easier to make than the authentic tea, usually made with pre-made blends

Cons of this method: texture will be less creamy and more watery than an authentic tea, requires a milk steamer or an electric hand frother

Read more: Chai tea vs Chai latte

6. Adding powdered spices to black tea

Another way of making chai tea is by adding powdered spices to steeped tea. While this may be convenient, if you don’t have any whole spices and want to make a cup of spiced tea fast, it will have downsides, too. Powders don’t really dissolve and have a less intense flavour than whole spices. This method works well when making lattes, but it may not be a great choice for making a regular cup of tea without milk or with only a splash of cold milk.

Ingredients:

• Black tea leaves or tea bag
• Powdered spices
• Steamed milk
• Sugar (optional)

Pros of this method: easier to use than whole spices, suitable for making lattes

Cons of this method: not suitable for making authentic chai or for adding to tea without milk

7. Using chai pods

The fastest and newest way of making a milky tea is by using tea pods. Just like coffee pods, tea pods will offer an ease of use and will usually already contain sugar and milk. While you can’t use chai pods to make an authentic chai, you can use them to make a delicious cup of spiced drink. Pods are easy to use, provided you have a pod coffee machine, but the price per cup may be higer than using fresh ingredients. However, it’s probably the most conventient way of enjoying spiced tea in the office.

Ingredients:

• Chai pods
• Water

Pros of this method: easy to use, great for offices

Cons of this method: cost, some may be more watery than the others

Final thoughts

The best way will ultimately depend on your preferences. If you want an authentic experience, there’s only one way to make it – by gathering all ingredients and simmering it to a perfection. But if only want to enjoy a spiced drink, there are many ways you can try. Experimenting with different methods will help you find the perfect one.

The post 7 Ways to Make Chai + Their Pros and Cons appeared first on All That Tea.

Is it steeping or simmering? Which method is going to give you the best chai? 2 methods compared in a parallel tasting, cup next to cup, steeped using the same ingredients, the same ratios of water and milk, and the same brewing time.

So, which one is better?

Ingredients for making chai tea

While there are many types of chai out there, the most common one is masala chai, made with black tea leaves, spices, water, milk and sugar. Chai is usually lightly spiced, with texture and depth being a very important aspect of this drink. Ingredients will vary from recipe to recipe, and there really is no right ratio to make the perfect cup.

Both drinks in this test contain exactly the same ingredients, and the same ratios:  

• 2 cardamom pods, a few black peppercorns, star anise, some cinnamon and a clove, crushed using pestle and mortar
• 200 ml of water
• 100 ml of whole milk
• 2 teaspoons of broken leaf Assam black tea

The ingredients were the same, as well as the preparation time. The only thing that was different was the process. One was simmered, the other one was steeped, both for 10 minutes.

Learn how to make masala chai from a scratch at home.

Steeping method

As chai was gaining in popularity, steeping became a go-to method for making it at home. The idea behind steeping chai is simple. Pre-made chai blends already contain all spices and black tea leaves, and all you need to do is steep a teaspoon of tea in boiling water for 3-5 minutes. In the end, you could also add some milk. Some pre-made chai blends contain very small tea leaves and broken spices, and some have whole spices and longer leaves. Each blend will be different in appearance, intensity and flavour.

Tea was steeped in freshly boiled water for 10 minutes together with crushed spices,  covered. Then it was strained into a mug, sweetened with the same amount of sugar, stirred and topped with hot milk.

Simmering method

Simmering is different from steeping. It means adding all ingredients into a saucepan and simmering it over low heat until tea and spices release their flavour. You can use a simmering method to make other teas too, but because it will cause a stronger brew, it’s best for making milk teas. To make chai this way, you first add water and spices, bring it to a boil, add tea leaves, simmer, then add milk and sugar and bring it to a boil again and simmer for a few more minutes. Once you strain the tea, you pour it from one cup into another several times, preferably from a height. Simmering requires more patience and looking over a saucepan, unlike steeping, where you can simply add tea leaves into a teapot or an infuser and let it steep.

So, what kind of tea will you get using these 2 methods?

Simmered chai

The first noticeable difference is that even though you start with the same ratios, brew them for the same time, volume will reduce significantly. Simmering reduced the total volume by almost 50%. It will also influence the flavour and texture. Simmered chai is frothy, with a complex silky flavour. It’s sweet, with a lot of depth, and feels luxurious, almost as it was made with a milk that has over 10% of fat. And, it has a deeper colour too.

And what about steeped chai?

Steeped chai

To make it as close as possible, tea was covered while steeping, and milk was heated. The steeping is a very different method than simmering. Steeping will reduce the total volume by 20 ml, but that’s not nearly as close to simmering. Even though the spices were crushed, the flavour is lighter. While still delicious, compared to the simmered tea, it feels watery. It also feels much sweeter. Because ingredients released less flavour, sugar stands out more, while in the simmered method, it balances the astringent notes. Steeped tea has a slightly lighter colour and is less foamy than the simmered chai.

So which way should you use at home?

If you want a rich, decadent, creamy tea, use the simmering method. It may require a bit more patience, but it will be well worth it. You can use pure loose leaf black tea or even tea bags and add fresh crushed spices or use a pre-made chai blend. If you’d rather steep the tea, aromatic pre-made blends will likely give a better flavour as they are properly balanced for steeping. And lastly, heat the milk – it will give a nicer texture.

Read more: Chai tea vs Chai latte

The post Making Chai You Will Love – Steeping or Simmering, Which is Better? appeared first on All That Tea.

What is masala chai?

Masala chai is an Indian spiced black tea with milk. It’s made with strong black tea leaves, spices, milk, sugar and water. It can contain different ratios of water, milk and spices. No two cups of masala chai will be the same, but any cup of masala chai will have a creamy and luxurious texture and richness. That’s why to make one at home it’s not enough to simply steep some tea leaves and add spices.

Which spices are essential for making masala chai?

You can make masala chai using only one, or a dozen of different spices. The more spices don’t imply a better flavour, so if you are new to chai, start with a few of the most common ingredients.

1. Green Cardamom – Cardamom is a spice from the ginger botanical family. If you need to choose only one spice for making masala chai, cardamom is a perfect choice. It’s strong and intense and will give more spiciness to masala chai than, for example, cinnamon. It’s always best to use whole cardamom pods than the powder. Always crush them before use.
2. Cinnamon – Cinnamon is the second most important ingredient for making chai. There are many types of cinnamon, but the most popular for chai is the Ceylon cinnamon. Ceylon Cinnamon is milder than the “regular” Chinese cinnamon.
3. Cloves – Cloves are another warming and aromatic spice often used for masala chai. Cloves are a common ingredient in many western spice blends such as pumpkin pie spice or gingerbread spice mix.

You can make the most basic delicious homemade masala chai using these three spices only.

Additional ingredients for masala chai

Other ingredients you can use:

1. Black cardamom – it has a stronger, smoky aroma, and it’s not a replacement for green cardamom, but rather an additional ingredient.
2. Fennel seeds – fennel seeds add sweetness and a mild flavour.
3. Star anise – a very common ingredient in masala chai, adds sweetness and flavour.
4. Anise seed – similar to star anise, but with a sharper flavour.
5. Fenugreek – more common in dishes than in chai masala, fenugreek will give sweet and nutty flavour.
6. Black pepper – black peppercorns are a common ingredient, especially in pre-made masala chai blends.
7. Ginger – ginger is usually used fresh or dried. Fresh ginger will give a distinctive, strong flavour, so dried ginger may be a better choice if you are new to masala chai.
8. Rose petals – rose petals may add a floral note and they blend well with other spices.
9. Tulsi – Tulsi or Holy Basil is an adaptogenic herb that’s often steeped pure. It has a distinctive herbaceous flavour and may be used in masala chai blends too.
10. Vanilla – vanilla is not a traditional ingredient, but it’s sometimes added to pre-made blends. It goes well with other spices and adds sweetness to tea.
11. Chocolate chunks – Chocolate chunks are not an authentic ingredient for making chai, but they may add a very delicious chocolaty flavour that blends well with spices. If you use them, add them just before straining the tea.
12. Indian bay leaf – Although not commonly used, Indian bay leaf has a flavour more similar to cinnamon and cloves. It’s often used in Indian cuisine.
13. Chilli – small chilli pods will add a very spicy touch, so use them sparingly.
14. Cumin seeds – Cumin seeds or Jeera may add an intense, nutty flavour.
15. Nutmeg – with a warming and nutty flavour, nutmeg is a great ingredient for masala chai. Use sparingly.

What is the right ratio of spices?

There’s no proper ratio of spices to make a perfect masala chai. However, there are a few things to keep in mind when making your tea.

1. Adding not too much or not enough

The right number of spices will depend on your preferences. Adding 1-2 cardamom pods, a couple of cloves and about an inch of cinnamon stick will not make your tea too spicy. On the contrary, it will be only gently spiced. But adding a teaspoon of each spice (or any!) will overpower the flavour. Always start with only a few ingredients and build up your recipe until you get the perfect flavour.

1. Choosing fresh spices

Any spice you are adding to tea should be fresh. Fresh means that it didn’t lose its flavour or scent. While spices don’t have an actual expiry date, they will lose potency over time. Whole spices are likely to last longer than powders. Fresh spices will often be more aromatic and offer more in-depth than powders.

2. Crushing them before making the tea

Crushing spices using pestle and mortar is an essential step in making masala chai flavourful. Using one crushed cardamom pod will release much more flavour than using two uncrushed pods. Always crush spices right before using them.

Which tea is the best for making masala chai?

The best tea for making masala chai will not necessarily be the most expensive, or the highest quality tea. The best tea will be the one that infuses into a strong and bold infusion with darker red brown colour. This usually means teas with smaller broken leaves, CTC teas or tea dust. When talking about tea, the term lower quality usually implies the grade of tea leaves. This means that the tea you choose should still be enjoyable on its own, fresh and not stale, but it would probably taste better with some condiments than pure.

Test brew your tea first. If the colour is orange or orange-brown, it will likely not be the best tea for making chai.

Assam teas are perfect for making masala chai, as most of them are available as tea dust or broken leaf and are strong and bold enough. Other great options are Chinese Keemun black tea with smaller broken leaves, or Kenyan black tea.

Can I use decaf or caffeine free teas instead of regular black tea?

Yes, you can make masala chai using decaf or caffeine free teas. Assam is often widely available in decaf style with almost no difference in flavour. Red rooibos is a great alternative if you want a naturally caffeine free tea. Rooibos will never become bitter, no matter how long you steep it for. You can follow the recipe below with both decaf and caffeine-free teas.

Are there different methods to make homemade masala chai tea?

There are many methods you can use to make chai tea, but all authentic chai teas are made similarly – by simmering tea leaves and spices over a low heat and adding milk and a sweetener.

Find out what exactly is the difference between steeping and simmering tea leaves and spices here.

To make masala chai, you will need a clean small saucepan that’s easy to clean. Another great step to include is gently toasting spices over high heat before adding water. This will make them more aromatic. You will also need a kitchen strainer and a serving cup. If you want to incorporate a pulling method, pouring it from one saucepan to another will be easier than pouring the tea from one cup into another.

Which milk is the best for making masala chai?

The best milk will be whole cow’s milk with a high fat content (over 3%). It will give a nicer texture and a better mouthfeel than skimmed milk. Milk with intense flavour such as goat’s milk may not be the best choice for making masala chai. You can use a milk alternative but be careful as some milks will separate and some will thicken. Make a smaller cup of pure chai first to test out the milk.

Which sweetener should I use?

For making masala chai from a scratch, the best sweetener is regular white granulated sugar. You can replace it with different sugar, including brown or coconut sugar, or you can add a sugar alternative. However, regular sugar will not only balance the flavour, but it will also improve the texture. Keep that in mind when using a sugar alternative. If you are adding honey, it may be better to let your tea cool down first.

Need a perfect sweetener for black tea? Check out this Demerara Chai Simple Syrup recipe.

Can I make chai tea and store it in the fridge?

Yes, it’s possible to make chai tea for later, but the freshly made cup will always taste the best. Once you learn how to make it, preparation time will significantly reduce. 10 minutes will be enough to gather all the ingredients, crush them and simmer them into a perfect cup of chai. If you store it in the fridge, you can reheat it in a microwave or in a saucepan or serve chilled over ice.

Basic Homemade Masala Chai from a Scratch

To make masala chai from a scratch at home, gather all the ingredients first and gently crush the spices. Have a saucepan ready and measure the right amount of water and milk. Once you learn how to make it, you won’t need to measure the ingredients anymore, because you will recognize if your tea needs more water, milk, or sugar. Start with a few spices and add more when making it next time. It’s always good to make notes on the ingredients you used, to know what to change next time.

Don’t have enough time to make a homemade masala chai? These are 7 different ways you can make it at home.

Print

Simple Masala Chai from a Scratch

Basic easy recipe to make a creamy authentic masala chai

Course Drinks

Cuisine Indian

Keyword Autumn, Black Tea, Chai

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

Equipment

• 2 small saucepans
• Kitchen sifter

Ingredients

• 2 heaped teaspoons of black tea leaves
• 2 green cardamom pods
• 2 cloves
• 1 inch of cinnamon
• 1 star anise
• 250 ml of water
• 150 ml of milk
• 2 teaspoons of sugar

Instructions

• Crush all spices using a pestle and mortar. Do not powder them, just break them into smaller pieces.
• Add spices into a small saucepan and turn on the heat to medium. Once they start releasing aroma, add water and bring it to a boil.
• Reduce the heat to medium low and add tea leaves. Let them simmer for 2-3 minutes. Both tea leaves and simmering will reduce the total water content. If the heat is higher, the water will evaporate faster.
• Add milk and sugar and bring it to a boil again over medium heat.
• Reduce the heat to low and let it simmer for another 2-3 minutes.
• Strain the tea into a clean saucepan. Now use the pulling method to aerate the tea. Pour it from one saucepan into another from a slight height several times until small bubbles form.
• Pour it into a cup and serve immediately.

The post How to Make Homemade Masala Chai appeared first on All That Tea.

What is Hide & Seek Breakfast tea?

Hide & Seek Breakfast tea from The Tea Leaf Co. is a hidden gem. The Tea Leaf Company is based in the UK, with a mission to offer everyone a great cup of tea, while respecting the tea tradition and people at the same time. Their teas are simple, but unique. There wouldn’t be a more appropriate name for this tea than Hide & Seek.

So, what’s the story behind Hide & Seek? In 1848, The East India Company sent a Scottish botanist to steal tea seeds, plants and production methods from China and transfer them to India. His name was Robert Fortune. After a lot of seeking and hiding, Robert Fortune was fortunate enough to succeed. Today, India is one of the most important and largest tea producers in the world. There’s hardly a tea drinker that hasn’t tried at least one Indian tea.

Hide & Seek Breakfast tea is an Indian black tea too, named after the Robert Fortune’s tea hunt. But there’s an even more interesting side to this tea. Many breakfast teas are made with Indian, Chinese, Kenyan and Ceylon teas. They may be single origin or blends. Most Indian breakfast teas are made with strong, bold, and malty Assam tea. And Hide & Seek? It comes from a family tea garden in Nagaland, an Indian state that’s rarely mentioned in the world of tea. Nagaland tea is not something you would easily find.

Hide & Seek, why have you been hiding so long?

Imagine a strong and malty Assam, blended with second-flush rich and muscatel Darjeeling and breezy and brisk high-grown Ceylon tea. That’s what Hide & Seek smells like. It has dark brown broken leaves with some lighter buds and greener leaves. This is a single origin tea, hand-picked, and hand rolled tea.

Steep 1 teaspoon of tea leaves in 1 cup of water for 5 minutes at 90 degrees Celsius. This tea has zero bitterness, even if you over-brew it. It’s strong and full-bodied, with deeper malty and fruity notes, but light at the same time, too.

Hide & Seek Breakfast would be great for tea drinkers that enjoy exploring pure and specialty teas, and tea drinkers that love breakfast blends that will taste great both pure and with milk. It’s great for forgetful tea drinkers too – you can over-brew it and still enjoy a great cup of tea.

The post Hide & Seek Breakfast tea – A tea that had to be found appeared first on All That Tea.