Ingredients: South Indian Flower Orange Pekoe, Marigold Petals, safflower Petals, Freeze-dried Mangoes, N/A Mango Flavour
Drinking this tea is a bit like drinking Autumn sunshine. Subtle. Warming. Hints of tantalizing flavours around the edges. Smooth as a golden drop of honey.
The mango doesn't make itself well known in this blend- you'd guess a few different fruits before you'd guess mango.
It has that characteristic Maya Tea smoothness, and is a sweet, light black tea. I'd like to have it with a slice of sponge cake, or perhaps in sponge cake, just to see what the flavours would do.
Not a strong tea..milk or cream would probably overwhelm it, and sweeteners wouldn't do it any favours either. Something about the lingering quality reminds me of rooibos, an unusual quality for a black tea.
Comments will be approved before showing up.
The first time I tried chai was in the kitchen of my parent’s house, and served by my younger sister. “You have to taste this—” she insisted, pushing a mug across the countertop to me. She refused to elaborate on its contents. The flavors, she said, would speak for themselves.
The quality of water affects the taste of your tea; this is beyond dispute. The relative quantities of mineral salts, oxygen and trace elements determine the relative "liveliness" or "flatness" of a particular cup. To that simple substance we add the basic flavor of the leaf itself or an herbal substitute.