SaChasi – Red Velvet Cupcake
I do like the specificity of the names of SaChasi tea blends. This here beverage is not red velvet cake, you understand. It’s red velvet cupcake. Presumably recreating the taste of a full seven-inch cake would require a completely different set of ingredients.
This tea contains Ceylon Orange Pekoe black tea, cocoa powder, cocoa nibs, cocoa husks, hawthorn leaf, rosehips, carob powder, beetroot powder, pomegranate flowers, white cornflowers and natural flavourings.
It is absolutely wonderful. It’s creamy cocoa-y and cake-y and tastes like it contains at least a billion calories. (Which I’m pretty certain it doesn’t. Unless pomegranate flowers and cornflower petals are a lot more fattening than people give them credit for.)
I’ve always been underwhelmed by actual red velvet cake. Its main USP seems to be “being red”, which given that this is achieved by adding red food colouring feels like a bit of a cheat, to be honest. SaChasi knocks that objection straight on the head by including rosehips and beetroots. This red velvet cake is red with purpose. (It’s actually not very red when you brew it, but my point still stands.)
It’s very, very hot in the UK today and my Instagram feed is full of pictures of iced and cold brew teas and icecube-laden tea-based mocktails. I, however, am riding the heatwave the way that nature intended. With a piping hot cup of comforting pudding-y tea. And I’m enjoying every sip.
Today’s featured book is Picture Perfect by Sasha Kurucz. The self-same Sasha as the one behind SaChasi blends. She’s a very talented lady.
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