Perhaps I should call this post "Maple Tea revisited." Maple Cream tea is pretty much a loose tea version of last month's review subject, maple tea. I really enjoyed the maple tea, and figured, a loose version with cream added would be even better. Surprisingly, the cream didn't add much to the tea. True, it is loose tea, and so brews up a higher quality cup, with less astringency, but flavorwise, I have to say, it's pretty much the same. Don't get me wrong, it's a great cup of tea, it's just that in every other case, the addition of cream flavoring makes for an absolutely amazing cup of tea with the addition of sweetness and a velvety texture. Score: 85 (B)
That may well go on record as my shortest review ever, so I'll throw out the notion of my latest brainstorm. I've been slowly gathering interest in blending my own teas, and it has occurred to me that all of the basic flavor elements in Talisker, a truly excellent single malt from the Isle of Skye, are notes of particular teas. We have smoke via Lapsang Souchong, malt and oak via Assam and Keemun, and pepper with Yunnan (aka Dian Hong). Given my less than amazing success at replicating Irish Breakfast, a fairly basic blend, it may not quite be the amazing cup I hope for, but it should prove an interesting project. Updates to come.
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