Every day starts and ends with a mug of tea.

There are also several mugs in between.

I love tea; probably a little too much.

One of my favourite tea companies is Whispering Pines. The owner, Brenden, blends each batch and labels the paper pouches by hand. One of his loveliest creations is Willow, a creamy black tea infused with rich butterscotch flavour from a most unusual ingredient– Candy Cap Mushrooms! For this recipe, I’ve complemented the flavour with scraped vanilla beans.

If you’ve never tried blending tea before, it’s a lot of fun. The measurements here are pretty forgiving and you’re sure to produce a delicious cup! What better way to wake up than with a sip of your own creation?

Candy Cap Vanilla Tea

 

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Author: noctekana@gmail.com

Serves: makes 40-50 cups

Ingredients

• 5g dried candy cap mushrooms
• 3 vanilla beans
• 100g black tea, such as keemun or golden monkey

Instructions

1. Finely chop dried mushrooms. Scrape vanilla bean pods. Combine with tea in a very large bowl and use your hands to toss and blend the ingredients together.
2. Tea is best stored in a metal tin or other light-blocking container. Let sit for a couple days before using so the flavours can develop.
3. Brew according to directions for the black tea you have chosen. Delicious with milk.

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