Is it too soon to add tea blender to my resume?

In Wellington recently I had a really good pot of green tea (at Dumpling’d on Boulcott Street for anyone local). The menu described it as green tea with rose petals and fruit, and it was delicious.

I’m dubious about a lot of flavoured teas since I discovered the added sugars, oil and sundry other ingredients in the fine print, but I figured I could probably get close to replicating the taste with — well, green tea, rosebuds and fruit.

I was right.

The green and rosebud teas came from our local Asian grocer, and the fruit is dried apple slices from the supermarket. My first attempt wasn’t great, but second time round I was more generous with the roses and apple, and I added some fresh lemon thyme from the garden.

I would do my happy dance, but I don’t want to spill tea down my front.