Rice Pudding from World Flavors, via the Cooking TTB
Well I wouldn’t have named it rice pudding, but maybe to someone?
The base tea is black, but is neither mellow nor robust. Just a kind of inbetween unremarkable black tea. The dry leaf has little white bits in it, which added to the appeal and held the faint scent of vanilla.
When I think of rice pudding I’m expecting something cremey, decadent, and comforting. With a touch of vanilla and maybe a bit of cinnamon? That’s how I would blend a rice pudding tea at least.
This tea though, is very faintly vanilla and not much else. It’s not even vanilla enough to be creamy, which I feel alot of vanilla teas do without much effort. Oh well.
Preparation
195 °F / 90 °C
4 min, 0 sec
1 tsp
8 OZ / 236 ML
