My last blog entry shows an introduction to Bluebird Tea Co. with a review of their very delicious Rhubarb + Custard Tea. Today’s review and showcase will be of Bluebird Tea Co.’s Vicky’s Sponge Cake. Everything I have tried so far from Bluebird has been exceptional and I am sure this will be no exception.
Here is some more information on this tea:
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Vicky’s Sponge Cake
Ingredients: Ceylon black tea, Coconut, Strawberry granules, Freeze dried raspberries, Raspberry leaves.
In raw form this blend is a wonderful mixture of black Ceylon, large pink/red raspberry pieces and plenty of green chopped raspberry leaves. All being the three first noticeable ingredients. Aesthetically so it looks natural and oh so good.
As I opened the packet I was greeted with a raspberry and strawberry jam like scent that was thick and very sweet.
Brewing Method: Teapot with infuser
Water Temperature: Boiling
Steeping Time: 5 Minutes
Once steeped this tea is orange in colour with a sweet and rich berry jam aroma, much like it’s raw form.
My first few sips reveal a sweet yet mellow, berry jam fruit punch that has little tartness and leaves a clean, fruity after taste. There is also a slight darkness to it which may be the Ceylon and a coconut creaminess which make this more than just a fruit tea.
The more I sip the stronger the coconut essence becomes and it just seems to get creamier and creamier whilst staying light.
Victoria Sponge Cake? I would say so, as near as a tea can be to the real thing. It’s the next best thing which is almost calorie free. 😀
I know what I will do next time I get a cake craving, make myself a pot of this tea before crashing on the sofa with my feet up to indulge to my hearts content.
My rating is 8/10.
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