Description
Black tea with vanilla
A blend of black tea and vanilla pieces from Madagascar.
Vanilla Black Tea is one of the more classic blends, compared to blends like Dublin Cream and Tea for Lovers. However, don’t let its composition fool you. The beauty of simplicity lies in the combination of deep dark notes of black tea and delicate sweet notes of vanilla pieces.
The base of this blend is black tea, which makes it ideal for the morning instead of a cup of coffee.
Black tea (also known as red tea in Asia) comes from a plant called Camellia sinensis, as well as green, white and other “real” teas. But, unlike the mentioned teas, it went through a longer oxidation process and slightly different processing. Black tea is also generally stronger, both in terms of taste and caffeine content.
Two “types” of camellia are used to produce black tea. The Chinese variety has smaller leaves (Camellia sinensis var. sinensis). It is also used for the production of long teas, while another variety with larger leaves (Camellia sinsesis var. assamica) is traditionally used mostly for black tea.
Bourbon Vanilla
There are different types of vanilla, and depending on where they are grown, they have different flavor profiles. Differences exist both due to the soil and climate, as well as due to the method of drying. When you say Bourbon vanilla, you mean vanilla beans from Madagascar. Despite the name “Bourbon” this vanilla has nothing to do with bourbon or any alcohol. It is grown on islands in the Indian Ocean (formerly known as the Bourbon Islands) which includes Madagascar. This vanilla is one of the most popular because of its wonderful creamy taste.
PREPARATION
3 g (cca. flat tablespoon)
95ºC
2-3min
