Coffee makes me feel like bees are buzzing in my head, so I save it for the weekends. At work, I stick to tea, and I’ve developed a little ritual with my electric kettle, collection of looseleaf teas, and steeper that drips from below when I set it onto my mug. I’m picky about my teas too; I don’t like any teas with weird fruity flavors, and I prefer my black tea with some bitter bite to it.
I like Earl Gray tea, but it can’t be too orangey. I once bought one that tasted like a creamsicle, and I threw the whole tin away. Rishi makes my favorite black tea, but their Earl Grey is too strong for me. For months, I’ve been mixing Rishi Earl Grey tea leaves with another black tea I have that isn’t as bitter as I like. My morning mug of tea is an art.
Overly strong tea leaves are perfect for putting into dessert though, where they have to battle to be noticed past the sugar and butter. The batter for these madeleines smelled and tasted noticeably of Earl Grey, but the flavor was muted once baked. They smelled more tea-y than they tasted. Clearly, the perfect way to really taste your Earl Grey with your Earl Grey madeleines is to have a mug of tea alongside your tea cake.