Hello, readers! Teatime Tuesday will be delayed until next week, so that I can focus on editing some new posts about writing. I’m almost finished with my next one, which will be up in a day or two.
Thank you for your patience!
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Teatime Tuesday #24
Hello again, everyone! I’ve been working on a blog post about protagonists (specifically, female protagonists in YA), but for today, I have another Teatime Tuesday post to share.
This week, I had a special treat in the form of some lemon poppyseed tea cake from Wolferman’s, courtesy of my grandmother. It was dense and moist and surprisingly sweet–particularly the frosting, which I loved. (This cake did not last very long at my house!) I tend to be a chocoholic, but I really enjoy lighter flavors like lemon, especially during this time of year.
As for my tea, I’ve been hooked on Verdant’s Laoshan Autumn Green lately, which is probably my favorite green tea at the moment. (Verdant’s spring harvest teas will be coming in soon, though, so I may have some new favorites to share soon!)
I also have a bonus teatime picture to share, courtesy of my friend and former college roommate, who made Earl Grey cupcakes last week. (She even let me take some of them home!) They were light and spongy, and had Earl Grey buttercream frosting. Also featured in the photo is a Hufflepuff mug, purchased from our epic visit to The Wizarding World of Harry Potter a few years ago. (I have the matching Ravenclaw mug, of course!) We had Lavender Earl Grey tea from Rishi to go with the cupcakes.
Once again, thanks for joining me for tea!
Teatime Tuesday #23
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.
Teatime Tuesday #22
Welcome back to Teatime Tuesday!
I’m keeping it simple this week. For my tea, I’m drinking a special limited blend by my favorite tea company, Verdant Tea. (This comes as no surprise, since I’ve been drinking so many of their teas lately!) It’s called Minnesota Blend, and it’s a green tea flavored with vanilla, toasted rice, saffron, and juniper berries. It has a very smooth taste, with a muted sweetness that goes well with the base tea.
To complement the vanilla flavors in the tea, I decided to pair it with some vanilla ice cream. Nothing too fancy, but who can complain about ice cream? (Not me, certainly!)
That’s it for teatime! Thanks for joining me once again.
Teatime Tuesday #21
Hello! Once again, it’s Teatime Tuesday.
I had another scone this week from Wildflower Bread Company (much like my cranberry scone a while back). This is their chocolate chip version, and I must say, it’s delicious. Actually, it’s one of my best friend’s favorite desserts for teatime, which was how I was introduced to the company. While I’m generally a scone + jam + clotted cream advocate, I make an exception for chocolate-flavored scones like this one, and eat them plain. This one is really buttery with a slight glaze, so it doesn’t need any added sweetness to taste amazing.
I paired the scone with a roasted tea that has subtle cocoa notes, Verdant’s Laoshan Roasted Oolong. If you’re a fan of black tea but have been looking to try a partially roasted oolong, I would definitely recommend this one. (It’s almost out of stock on their website, so you’ll have to act fast! Or you can wait until another harvest comes in.) This tea has loads of flavor and is easy to steep, rather than being overly delicate. The roast gives it a savory quality, compared to greener oolongs that are more floral. It’s one of my favorite oolongs, since I tend to be partial to the more oxidized ones.
Thanks for joining me for tea!