A few days ago, a friend challenged me to do a 30 days of Teas and Teapots challenge. So, for the next 30 days, I will be posting the tea that I am drinking as well as the teapot I am using.Feel free to play along and post the tea you are drinking and/or the teapot you are using. Just add your link in the comments or join in on the blog’s Facebook page Simply Angela. On Twitter, use the hashtag #SimplyAngelaTeaChallenge
I haven’t deserted you, my lovelies, or jumped ship on the Tea/Teapot Challenge. My stovetop decided it wasn’t going to play nice—actually, it decided it wasn’t going to play at all. Thankfully, it was only a small flaw in the panel and was fixed this morning. You have no idea how cranky I am when I don’t get my morning tea
Day 3: Whisky Flavored Tea from Edinburgh Tea & Coffee Company and a Blue and Cream flowered teapot.
This tea is fantastic. It reminds me of old libraries, men in kilts, fox hunts, and midnight seductions. It’s the perfect companion to historical romance books where the hero—and sometimes the heroine—reaches for a crystal decanter.
Anywho, getting out of my romance book/time-travel daydream and back to the tea.
It’s a black long leaf China tea marinated in a fine Scottish malt whisky then dried. While it’s nonalcoholic, there is 2.8% Scottish malt whisky in the tea, just thought I should make mention of that.
Like fine Scottish malt, the first thing you’re going to notice with this tea is the strong peaty, oaky aroma. If you’re brewing a pot—and I do recommend using a teapot to achieve the full bouquet of this tea—the aroma of the tea will fill the room instantly.
The flavor of this tea does indeed taste like fine Scottish malt whisky. While the aroma of the tea is peaty, the flavor isn’t. Instead, a subtle smokiness blends perfectly with the malty flavors of oak and barley.
The strength of this tea will vary depending on the style of tea you use. Loose-leaf will be stronger simply because it’s the nature of loose-leaf teas. Teabags will be a slightly weaker.
To get the full body, or bouquet, of this tea, I recommend steeping the tea in a teapot. If you’re not using a teapot, I recommend allowing the tea to steep for 5 minutes.
The first time I had this tea was at my local teashop, which sadly is now closed. I sat down with the proprietor—a lovely British man—who told me about his school mates John Lennon and Paul McCartney and watching them play their first gig as The Quarrymen. It was interesting hearing his stories and seeing his photo albums.
I love this little teapot. I found it two years ago sometime around Easter at either CVS or Walgreens. I think it’s a two cup teapot, so it’s the perfect size for a single spot of tea. It also keeps the tea warm without needing to sit it on a warmer or use a tea cozy.
The cup and saucer and the dessert bowl are from Royal Warwick’s Lochs of Scotland set. The cup and saucer depicts a scene of Loch Duich while the dessert bowl depicts Loch Ness complete with kilted men and Nessie.