香草波本

I was worried the vanilla would taste artificial, but it's the real Madagascar kind and you can tell. Steeping it a full four minutes brings out this deep, almost creamy richness that holds up with a splash of milk.

The vanilla in this one isn’t shy at all—it’s deep and creamy, and the black tea base holds up its end with a nice bold bite. I brew it a bit longer than usual and it gets almost dessert-like, which is exactly what I wanted for afternoon tea.

The bourbon-vanilla pairing comes through exactly as described—rich and full-bodied without turning artificial, and the aroma alone makes the whole kitchen smell like a bakery. I’ve been brewing it strong in the mornings and the depth holds up even after the cup cools. This is the first black tea I’