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OK, let’s get one thing clear right from the outset. There is a coffee in my tea. I’m really not sure how I feel about that.
Bloom’s Vanilla Tiramisu contains Sri Lankan black tea, cocoa shells, cinnamon, vanilla, sunflower and calendula petals. It also contains 20% coffee beans. Why is there coffee in my tea?
Look, I have nothing against coffee. I quite like coffee as a beverage. Nobody actually knows that about me though because I almost never drink it. But that’s not for anti-coffee reasons. It’s for pro-tea reasons. Whenever I find myself in a situation where coffee is being offered, there’s a 99% chance that tea is also available and well, you know me, I’m always in the mood for a cup of tea.
The coffee taste isn’t actually very strong here but that makes it worse, somehow. A slight subtle taste of coffee hovering around my cup of tea just reminds me of times when a colleague has made a round of drinks in the office kitchen and failed to observe correct teaspoon re-use etiquette.
The cocoa, vanilla and cinnamon soften the weirdness, somewhat. They’re adding an air of sophistication to the experience. ‘It’s OK Em,’ the cocoa shells are telling me. ‘The coffee thing isn’t just a horrible mistake or the result of some drunken student coff-tea hijinks. It’s meant to be there. You can’t make a Tiramisu-inspired tea blend without it.’
With each sip, I tried to keep an open mind and allow the flavours transport me to the tasty memories of eating its eponymous pudding. But it’s no good. The tea, the cocoa shells, the spices and flower petals are all lost me as I keep returning to the inevitable question that has dominated my thoughts since I started this tea experience.
There is coffee in my tea. Why the hell is there coffee in my tea? Why?
Today’s featured book is The Town In Bloom by Dodie Smith.
