Teatime Tuesday #26

Welcome back to Teatime Tuesday!

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This week, I wanted to talk about a special teatime I had during a recent visit with friends. We got cupcakes from my favorite cupcake shop, Sprinkles–including a special flavor in honor of their tenth anniversary. These sprinkle-flavored cupcakes definitely lived up to their name: they were covered in tiny rainbow sprinkles, and even the cake was spotted with rainbow colors. The creamy vanilla frosting went well with the other flavors.

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For my tea, I had an old favorite: the decaffeinated vanilla black tea from Harney & Sons (which is sometimes called Vanilla Comoro). It’s the perfect tea to have with sweet desserts, because the sugar in the cupcake highlights the vanilla flavor in the tea. Plus, it’s nice to have an option that’s lower in caffeine, for drinking later in the day.

As always, thanks for joining me for tea!

Teatime Tuesday #23

It’s Teatime Tuesday again!

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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.

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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.