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Bird & Blend’s Easter-themed Cream Egg tea is a lovely creamy chocolatey tea treat in a mug. It’s made with Sri Lankan black tea, cocoa nibs, cocoa shells, Jasmine blossom and sunflower petals. I believe the sunflower petals are a contributing factor to the overall creaminess of this, it tastes milky, even before you put the milk in.
The best thing about this tea is that, thankfully, it doesn’t taste like a Cadbury’s Creme Egg. I’m not a big fan of the creme egg, to be honest, although I respect it as an iconic design in the world of chocolate manufacture. Not only is it the size and shape of an actual egg, it has a filling, which resembles a soft boiled yolk and egg white lovingly recreated in fondant form. It’s kind of genius, and I admire the artistry, but my goodness, that fondant is a bit much, isn’t it? I think it contains about 80 grams of sugar per gram which is a tricky feat to pull off what with the laws of physics and all. The chocolate to gloop ratio is all wrong.
Bird & Blend’s similarly named tea has none of these problems, having dispensed with any notion of cloying fondant filling or egg-shaped-ness. They have produced the perfect cocoa-infused cuppa. I’m sure the goddess, Eostre, after whom this holidays named would be suitably impressed. Happy Easter, fellow tea fanciers!
Today’s featured book is my well-worn copy of The Gaia Tradition by Kisma K Stepanich which contains all the goddesses (including Eostre) that one could possibly wish for.
