55

This was my first African tea, so I had no idea what to expect. It came out a beautiful red color. The scent is invigorating and definitely unique – hints of woodiness with apple and cherry notes. It is incredibly astringent, so by the time I’m done drinking this my tongue will be bone dry. It’s hard then, to pick up more subtle flavors when the astringency really kicks in. At first I actually did notice the reference to apple. The malty flavor still stands up to the bite of astringency. This tea is definitely different, perhaps a cross between a Ceylon and an Assam.

Preparation
Boiling 4 min, 0 sec

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Bio

I’m currently attending college. I’m just about done with my undergraduate study in art history. In my free time I love playing piano (Chopin!) and composing music. I also enjoy writing poetry. Really, I just love the Romantic period in art (with the exception of the visual arts- go figure) and continually draw my inspiration from that era.

I’m very interested in nutrition and using herbs to heal. Herbs also taste great, so that’s just another bonus! Before I got into tea, I got into herbs first. I think I’m pretty weird in this regard. I can’t imagine many people would find drinking a decoction made from tree bark to be very tasty… and yet I do. Purely for taste, I love peppermint and ginger more than any other herb. I could, and do, drink those almost daily. I also love rooibos and honeybush.

I have a penchant for Indian & Chinese black teas and Japanese greens, but I’ll try anything once. I’m trying to get into other types of tea as well. I prefer to drink my teas plain, but I’ll very seldom add honey to some herbs (ginger).

Location

United States, Ohio

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