I do like a nice cup of tea, especially when the weather’s as cold, wet, windy and generally miserable as it has been this week.
Having said that, of course, I do also like downing great vats’ worth of the stuff, whatever the weather. So when Ali, from Tea Horse, offered me a taster box of different types, I jumped at the chance.
Tea Horse is a new company offering a subscription service, so customers get four different types every month. I was sent this lot, which I dived into straight away.
Until recently, it’s all been about builder’s for me so the black seconnd flush assam was the one I tried first but I’ve also got into green tea recently, so the keemun mao feng followed soon after. Both were really nice; tasting like the brands I normally buy but better, in a way I can’t really describe… not very helpful, I know, but yeah, they’re good. Tea but more so. According to the label, the keemun mao feng’s delicately hand-twisted leaves make it a bit different from normal mao feng… which is just what I was about to say 🙂
Expert that I am, I was also quite pleased with the way you get bags to brew them in:
I’d thought the white peony (dried in the Fujian spring sunshine) would be fruity but it wasn’t, just subtle and refreshing. Would it be really weird to say it tasted kind of…pink? Probably 🙂
I saved the monkey pickled oolong one till last, because the name is such genius. (It’s hand-picked by skilled tea artisans on Wuyi mountain, of course, and has complex honey and coconut flavours…)
It went perfectly with one of these:
Yep, those would be raw carrot cake truffles. You need them.
100-125g carrot, very finely grated
1/2-1tsp lemon zest
1/2 tsp ground mixed spice
Blend dates, nuts, oats and spice together till finely ground. Squeeze as much moisture as you can out of the carrot, then add it and the zest and pulse again to combine. (If you only need a small amount of zest for something, you can freeze the rest, wrapped in kitchen paper, and it’ll stay fresh.)
Roll into balls and dive in. I took a couple of these to work for my colleague who’s also given up chocolate for Lent and is as keen on carrot cake as I am, and his verdict was that he was disappointed – because they’re only three (small) bites’ worth 🙂
They’re much more moist (sorry) than other things like this I’ve made, obviously because of the carrot, but that just makes them like mini cakelets… and they’re amazing. Seriously.
Favourite “tea-and” snack? Pickled oolong or second flush assam?!