Here in the UK, the days are finally beginning the get longer, mornings lighter, the sun a little brighter. The sky is more frequently blue, than grey, and flowers are starting to peak out, allowing us to start believing that spring has begun. Despite all this delightfulness, it’s still freezing cold outside and a piping hot brew is more than needed at every moment possible.
Luckily for us, Bluebird Tea Co. have created a three-piece special spring collection to help warm our hands and lighten our hearts through these bitterly cold days.
Easter Egg Nests
Ceylon Black Tea, Cacao, Japanese Green Tea, Toasted Rice, Marshmallows, Chocolate Chips (Soya), Sunflower Petals and Flavour.
Brewing Technique: 4 Minutes.
Aroma: A deep, rich chocolate note that smells very raw and unrefined.
Flavour: There is sooo much going on in this lovely blend it’s hard to know what to focus on first. On tasting Easter Egg Nest a handful of the ingredients barge through to the taste buds and start fighting for control, all holding their hands up, screaming: Me! Me! Me! Not one of these flavours wins out though because they all combine in an unexpectedly glorious way to reveal a sweet, robust, flavoursome tea. To define this I’ll run through the key identifiers. The toasted rice is no doubt what provides the flavour akin to the classic egg nest cakes, making the two easily compatible for a pairing, but also providing a psychological linking, whisking you back to childhood. Secondly, there is a subtle chocolatey, slightly nutty element, no doubt provided by the cocoa and the chocolate chips. Finally, the marshmallows provide a delightfully sweet element to the flavour. Upon pouring the water watch them fizzle and melt away into your cup!
Embellishments: The packet states you can add milk to Easter Egg Nests. I suppose, technically you can… But please don’t. This tea is so delicious without it, you don’t need milk! I found that milk only served to disguise the wonderful array of flavours. I was actually disappointed that I had squandered a cup with the addition of milk. Same goes for sweetener in this case. The brew really doesn’t need it, just put down the sugar and appreciate the articulation of flavours!
Final Thoughts: I fell completely head over heels in love with Easter Egg Nests. It’s so full of flavour and sweet enough to sustain any sweet tooth. The ingredients combine perfectly to provide a (relatively) guilt-free treat, perfect for those who are avoiding the chocolate this Easter.
Maple Bacon Pancakes
Rooibos, Chinese Pu’erh Tea, Ceylon Black Tea, Cinnamon, Chipotle Chilli, Chinese Lapsang Souchong, Vanilla, Almond, Calendula Petals, Flavour
Brewing Technique: 4 Minutes.
Aroma: A hard-hitting blend of sweet and spicy.
Flavour: Ok so… We need to talk about the risqué ingredient in Maple Bacon Pancakes. Chipotle Chilli. I took one look at this and was instantly petrified. I’m not a chilli head, I’m am the absolute opposite, I’m a super sensitive, does-not-do-ANY-spice-at-all-ever type of person. I’ve tasted Korma’s that have contained too much spice (this, unfortunately, is no exaggeration). Chilli is just a no-go for me. As a result, it was with baited breath that I learned in towards the cup (that definitely smelt spicy) and took my first, few tentative sips. To my relief, Maple Bacon Pancakes was so good! Nothing too harsh and certainly sweet, bordering on syrupy. However, the aftertaste is where the kick lies. A fiery tingle left on the tongue. Nothing too extreme, depending on how much chilli you have in your steeped leaves! My first brew was an almost pleasant peppery taste, but my next batch contained a fire that I couldn’t quite handle. Despite my focus on the finish, rooibos takes prominence in the flavour, combing perfectly with the vanilla and cinnamon to create another curious sweet blend with a gentle smokey backing note, provided by Lapsang Souchong.
Embellishments: I thought a little milk would detain the spice in this warming brew, but somehow I was wrong! Somehow the milk accentuated the spice! How?! Sweetener works wonders here though, strangely, toning down the heat. Again how?! If you’re looking to spoil yourself, add syrup to your cup, instead of standard sugar, to create a deliciously dizzying sugar rush, that provides additional flavour.
Final Thoughts: Maple Bacon Pancakes is definitely a tea for a chilli lover or someone who doesn’t mind a bit of zest with their sweet. However, for those of you unsure, just add a bit of sweet, I would strongly recommend syrup. Please note that as long as you can handle anything spicier than a Korma you will be more than fine with this. I’m just a wuss.
Apple, Hibiscus, Rosehip, Raspberry, Elderberries, Pineapple, Lemongrass, Orange Flowers, Orange Peel, Papaya, Strawberry, Flavour
Brewing Technique: 4+ Minutes.
Aroma: A fruity concoction that is guaranteed to make your mouth water!
Flavour: Fruit Salad provides an explosion of flavours that navigate their way through the taste buds, to provide a combination of sweet and sour. The most poignant of these are hibiscus, lemongrass, and raspberry with a slight crisp apple and pineapple finish. Whilst this is a tasty hot brew, I felt this tea really lives to be cold. Adding ice to fruit blends usually makes for an excellent pairing and Fruit Salad is no exception. When cooled this becomes sooo fruity almost like a fruit punch. I can easily imagine this blend being sipped in the high heat of summer for refreshing hydration. For a naughty twist add a sneaky shot of alcohol and a sprig of mint and your good to go with a fruity cocktail! Bliss!
Final Thoughts: Something to stock up on and keep to hand for the summer months. I will definitely be saving my pouch for those warm summer nights.
It seems that Bluebird has the ability to create delicious sweet blends, that are so easily lovable. If you have tried these, let me know what you think or if you’re interested in trying these out, you can get them from the Bluebird Tea Co.