It’s Teatime Tuesday again!

This week, I’m revisiting an oolong tea from Verdant called Shui Xian Wuyi Oolong, which I described in a previous post. It’s both a uniquely delicious oolong, and a good example of one with a classic floral profile (as opposed to the more heavily roasted types).

This week, I paired my tea with an extra special treat, a cupcake from Sprinkles. They have a shop in Scottsdale, where they make tasty cupcakes that just might be my favorite dessert ever. (I’ve even had them instead of cake on my birthday.) My favorite flavor is Chocolate Marshmallow, but they’re all excellent. This particular cupcake is a new flavor, Triple Cinnamon, with buttery cinnamon frosting. It pairs surprisingly well with oolong tea; the cinnamon creates a contrast with the juicy floral notes, and enhances them.

That’s it for Teatime Tuesday! Thanks for joining me. I hope to have more writing-related posts to share with you over the next few weeks.