Gourmet Food Club’s Tea of the Month Club: Review
Here’s the plan: swap one hot beverage for another, cross my fingers, and hope it works. Can tea live up to coffee’s caffeine-addled greatness? To find out, I’ll try gourmet loose leaf teas from Gourmet Food Club’s Tea of the Month Club.
Why? Because if I want to fill the coffee-mug sized hole in my heart, I can’t count on store-bought tea bags to do it. Have you tried them? It’s like sucking on a bar of soap. Or drinking dirty dish water (please don’t ask me how I know this). If I am forced to add 6 packages of Splenda and a half-jar of honey to drink them, these soggy tea bags won’t drastically improve my health.
To survive the transition to healthier drinking habits, I’m going to need the good stuff. Gourmet loose leaf teas in smooth herbal blends with pretentious multi-syllabic names like Chinese cherry blossom and herbal citrus lavender. And while this Tea Club’s 3-Month membership has all that and more, I remain painfully disinclined to start steeping.
Perhaps you think I’m not giving tea a fighting chance, but is it my fault coffee turned me so bleak and bitter? Tea’s serene, warm embrace is no match for a club reviewer whose soul has been brewed to a deep shade of black by a decade-long coffee binge. That being said, let’s see what good Gourmet Food Club‘s 2-flavor tea shipment can do for me:
February’s Tea of the Month Club Selection:
English Breakfast Tea and South African Rooibos Blood Orange Tea
If that first tea wakes up all of London, one tiny American should be an easy steep. I did my research and it should be rich, dark, and malty enough to trick me into liking it. Logical, since an English Breakfast Tea normally has to wash down a hearty British breakfast.
I decided to give my tea the proper English treatment: a splash of milk and sugar, some counter-clockwise stirs, and my pinky up. I took a sip. Then a second sip. Then sip after sip till my mug had run empty. This may in fact be the only cup of tea I’ve ever finished. Historic!
To my delight, this black tea really is full-bodied and strong enough to stand in coffee’s shadow. I can understand why it’s considered a standard amongst tea drinkers.
But the second tea has me scratching my head. Whose Rooibos? What is a blood-orange doing in my tea? Why do I suspect blood oranges think they are superior to normal oranges?
Since tasting it, I’ve sorted out a few of these questions. (1.) Rooibos is a shrub used as the base of this tea and (2.) blood oranges actually are superior to other oranges. They’re less acidic and slightly more sweet, which (3.) is exactly what it’s doing in my tea. It gave the blend a mild citrus flavor that for lack of a better comparison, tastes like a cream-sicle.
This South African Rooibos Tea was much more floral and aromatic than I had prepared for. My experience drinking it was like having a flower bloom directly in my mouth. Though, I don’t mean that in a bad way. While this type of tea isn’t my thing, I appreciate how fresh and flavorful it was. As far as red teas go, this one’s a winner.
Could my caffeine needs me met by these two teas combined? (Combined as in overall, not two brews/one kettle. I definitely don’t condone that)
Sort of. At the end of the day, the Tea Club led to some excellent progress. I can now enjoy drinking tea half as much as I enjoy drinking coffee. And trust me, that’s saying a lot.
Sign up to start your own tea regimen with Gourmet Food Club’s Tea of the Month Club today. If unlike me you’re a true tea expert, I challenge you to write this Tea Club the rave review it rightfully deserves.