Yes, yes, I know, I could’ve called it Royal Milk Rooibos but then it’d sound as if I’d made something called Royal Milk. Yeah, tisane, red tea is a tisane…hah! You know, Dear Reader, I’m almost certain I made this years and years ago with tea bags. Here I am, more experienced and in possession of loose tea. I honestly bought the loose tea for the composters, but they had a fine filter that didn’t taste of metal and honeybush, which I could’ve used, but I wanted the more intense rooibos, so I’m having the occasional cup of loose tea and this popped into my head. If you want a better breakdown of milk tea hit up the link (Original here) I’m just trying it out as a one off, I take my tea plain, hence the lack of any sweetener recommendations below. I didn’t even make any cookies to have with it, mostly because they’re work and I’m lazy.
You can naturally use any tea here, but the reason rooibos works is that it’s more like black tea than herb teas. If you’ve never gone through the trio of rooibos, red, green and honeybush, there is a wild, but I didn’t find much difference between that and red, then you really should consider giving them a try. The reason I drink it is that it was a replacement for caffeinated teas and teas laden with sugar and milk, usually taken to eat an entire pack of biscuits because of the intense pain I mistook for hunger back in the fat-days, over time I’ve grown to love the taste. Now, the milky tea drinkers are the aberrations in my mind. I don’t do well with too much caffeine so I stick to these teas.
This is simply a milky cup of tea, instead of adding milk cold you heat it gently, the tea is also brewed very strong. You’d be surprised when using loose tea how even the mildest of tea can be brewed to strongly. I may, just may, have brewed an intense cup of honeybush and almost choked on the taste. Honeybush seems artificial, Dear Reader, there’s an intense aroma and a mild taste, too mild for something with this much milk, but worth mentioning to any red tea neophytes. Loose tea has this grand feel to it, as if you were somehow elevated by drinking your leaf steepings with bit floating in it. I like the fact I can adjust the taste of the teas, that’s not a bad trade off for the messiness loose tea entails. The worms, still slowly doing something, probably, will reap the rewards. All things go back to the soil, Dear Reader, I’m just trying to make the best use of them that I can.
120ml Milk or Dairy Free Alternative
8g Loose Rooibos
1. Add Water to a pot and bring to a boil, add the Rooibos and reduce to a simmer. Let cook for 2 minutes.
2. Add Milk to the pot and slowly bring to boil. Once a boil has been reach remove from heat and strain into mug.