1323 Tasting Notes


I’m skipping the queue with this one because THE TIME HAS COME! I have opened the tin. I have sniffled it. Happy birthday to me! (I thought that would be an auspicious day to try it, don’t you?)

I should make some preliminary introductions to this one and tell why it’s so extremely special to me that I had to have it, shipping fees be damned. This tin right here was the very thing that made me order from JW at all. Everything else that I got to taste from the company was purely coincidental and taking advantage of the fact that I would be paying shipping charges anyway. I’ve been looking at the unopened tin of it for weeks now, simply just enjoying that fact that I had it. Petting it now and then and enjoying looking forward to it while waiting for the right time to taste it for the first time.

As you all know (or ought to know at this point!) I’m partial to a Chinese black, and if it comes from Fujian, it simply cannot go wrong. Fujian is my most favouritest tea growing area in the world and has been for a number of years now. My very very favourite tea is Tan Yang. It is the benchmark of fabulousness to which all other black teas must measure up. Another favourite type is Keemun, usually grown in Anhui. Life-giving and delivering a solid cup of tea every single time.

What we now have here in this tin is both a Keemun and a Tan Yang, and it is not a blend. It was grown near the Tan Yang village in Fujian, but the bushes are the Keemun variety transplanted there from Anhui. The very idea of this awesome on an epic scale!

The leaf smells both Keemun-y and Fujian-y. It has the Fujian cocoa note and the Keemun-y grain. Mind you Fujian usually also has a lot of grain in it, but I tend to find it more prominent in Keemuns. There’s something else in here that reminds me vaguely of some kind of tart berry or something. Perhaps one which has been dried. Like dried cranberry, I think, but not nearly as sweet as those are. If I take a little leaf in my hand and breathe on it before sniffing, I get a strong note that reminds me of when Husband makes beer, just at the point where he puts the hops in.

Okay that it, I can’t wait for Husband to start cooking breakfast (full English, yay!). I need to make a pot of this NOW!

After steeping it doesn’t smell so beer-y, but rather more like freshly baked rye bread. Courtney understands this note fully. I suspect Marzipan does as well. It’s grain-y and dark and also somewhat sweet. There is some of the Fujian cocoa notes there as well, but they are under the grain and so I have to really look for them.

I’ve started sipping way too soon. It’s far too hot still and I can barely taste anything. I did, however, pick up the fact that it’s a strong tea we’ve got here. It even seems to have a rather smoky note to it, which ♥♥♥♥♥

I can sip a bit more now. It’s quite cocoa-y with grainy notes underneath and a fairly large amount of smoke and then finally quite sweet on the swallow. I can definitely see the characteristics of both types in this. It’s like the best qualities of one combined with the best qualities of the other. It’s hard for me to even come up with anything to write at this point.

Oh yes.

Mind = blown.

kisses tin


I have a funny rugbrød story! My husband misses it terribly, so I decided to make some for his birthday. I contacted one of his sisters, who is trained as a cook, and she sent her recipe. I started converting it to English and non metric, and found that the ingredients were just CRAZY – ten pounds of rye flour for example. So, I broke down and asked Karsten for help.

I had converted it correctly but it was a recipe that made many many loaves. We cut it down and I started making the bread.

It was still huge. But what I wasn’t used to is that it doesn’t really rise at all. The mass that you have is pretty much the mass that you bake. Most of our bread wishes until it’s double so I was pretty worried about the malty, slightly sour enormous mass of dough I had. It turned out fine and he loved it. Reading this it isn’t as funny as I remembered. Now the story where I tried to find hjortetaksalt and thought I was going to get arrested…..that was funny.


Wishes= rises. I can’t edit my comments?


Then you are intimately familiar with the way it smells just as it comes out. :) My mother would bake some for Christmas but during the rest of the year it’s just store-bought. :)


I miss leverpostej and Anthon Berg the most. :(


Happy birthday, indeed!


I know how you feel. We can’t get baked beans here for scratch. Heinz is the only proper brand, but it’s hard to find. We’ve tried a number of other ones that are available but they all range from meh to nearly-if-you-squint, so… :/


Thank you, teataku. :)


Yes, Happy birthday to you! Excellent review!


Thank you (on both counts)


American/Danish birthday song. Happy fødselsdagen to you, hurra hurra hurra! I dag er Angrboda’s fødselsdag, tillykky med birthday to you! ♥ ♥ ♥


Darn it, tillykkE


Gosh, Danglish! O.o


Happy birthday!! I’ve been looking forward to reading your review on this – I’m glad it skipped the queue for your special day!


Thank you. :) I was looking forward to writing about it. :p

I’ve had three (Western-style) steeps on these leaves so far and am wondering if a fourth is worth the bother. The third steep was a bit on the thin side.


Maybe best not to do a fourth then; it could just be disappointing. Three steeps is great though! :)


Although…for experimentation sake, it wouldn’t hurt to try the fourth steep just to see how it turns out. :)


Happy birthday! Lovely when a tea becomes an instant favourite!


Happy Birthday! This makes me want to bust out my sample of this. Maybe for breakfast tomorrow.

Joseph Wesley Black Tea

sorry we’re late to wish you a happy birthday, but we’re in China for this year’s harvest. Anyways, better late than never so: Happy Birthday! (and thank you for taking time to write such a nice review.) Cheers!

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drank Black Pearls China Tea by Unknown
1323 tasting notes

From the queue, written March 19th 2014

This is another from the EU TTB, round 2. This was as close as I could come with the database. If someone can shed some further light on it, let me know and I’ll move the post.

I didn’t have any black tea yesterday. At all. In fact I didn’t actually have any tea whatsoever. It was a day of Female Issues and they were particularly bothersome this month, so much so that I decided not to go to work. This proved to be wise a few hours later when certain… sacrifices… were made. Yes. I spent most of the day feeling exceedingly sorry of myself.

Therefore I declared it a day of non-caffeinated herbals. Except one, which in hindsight I suspect probably had mate in it… Oh well. I chose that one because it was called ‘Citrus’ and I rather fancied something with a fresh-ish taste.

Today, however! Today all those issues are of the past. Luckily it’s always only really the first day, so I’m back to my normal self, and therefore I’m having a black tea. And a Chinese one to boot.

Or at least, I think it’s a black tea. It’s very green-tea-ish coloured after steeping. All yellow and light… The leaf is black, though, and it smells like caramel biscuits, so perhaps this one just has an odd colour. Or it’s severely underleafed. I always find it difficult to work these out. But anyway, as mentioned, it smells like a caramel biscuit. The ones, especially, that I sometimes bake and which I’m planning on making a batch of later today as we have run out of biscuits. Do you know the cinnamon sugar biscuits that LU makes? We call them Bastogne biscuits here. They’re like that but without cinnamon. Anyway, that’s what the tea smells like.

It doesn’t taste like much, though. Oh dear, I have made this quite thin. I can see the potential in it though. I should have used twice as much leaf, probably. It seems to be quite cocoa-y and sweet and also a bit caramel-y. Is it me, obsessed with the thought of the biscuits I want to make, or does it also taste a little bit like those biscuits? It does. I think it does.

I shan’t rate it now, because I’ve only got a shadow of what it could have been here, but it’s still quite satisfying. I will rate it later when I’m more certain of where on the scale it should fall, but I expect it to be relatively high up.

After steeping the leaves are suspiciously green looking. Are we sure this is a black tea? There’s something here that strikes me as oolong-y.


I am the one which added this, I think. I agree they are oolong-y but admittedly they are called black pearls, not necessarily black tea ;)

seller description calls it

“black tea handrolled in Hunan plantation. A careful selection of leaves ensures a smooth tasting tea”

but it is kind of a weird shop. Exquisite taste in selecting some teas, but a bit careless at labelling, very careless about displaying sources and blenders, and stuff like that.

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drank Happiness by Lupicia
1323 tasting notes

From the queue

Here’s another one from the EU TTB round 2. I used half of this sample this afternoon for a cup of tea (he had something else) and a couple of biscuits on the sofa.

I have to say that while it was a fine tea, it didn’t really leave much in the way of an impression on me. I tried to guess what was in it without looking it up and only got as far as ‘orange, I think.’ Having now checked it’s actually peach and grapefruit. I suppose that now, afterwards, I can see the peach in it, but it was not something that sprang to mind while drinking. I knew there was something citrus, though.

Apart from the fruit, it mostly just tasted like a green tea. For some reason it made me think of gunpowder in spite of the fact that I haven’t had any gunpowder for a couple of years and can’t rightly recall what that tastes like. But it’s supposed to also have green rooibos in it, which I also don’t rightly know what tastes like, but I couldn’t pick anything out in the flavour where I thought that must be the rooibos.

A pleasant enough blend, but not really something mind-blowing.

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drank Celebration by THE O DOR
1323 tasting notes

From the queue

This came out of the EU TTB round 2. Cream, vanilla and roasted hazelnuts. What, I ask you, could possibly go wrong? I lurve vanilla, I’ve quite fallen for nutty blends recently, and I can imagine what the cream must add to this. I can’t actually in anyway at all imagine this not being awesome. Therefore I looked shifty and filched it. I can’t remember if I’ve had any of this before. I haven’t really been buying very much of the European blends, tending to look more towards the East and the UK.

This smells awesome! All roasty nutty! Also a lot of sweet sweet vanilla that makes the whole thing remind me of hot white chocolate. (I’ve got some powder for that from Whittards of Chelsea. It’s luxuriously awesome made up with warm milk) I can’t really detect any notes of actual tea, though, which is the only thing about the aroma which I can find fault with. I can’t smell any cream either, but I expect that more in the flavour than the aroma in general. It always surprise me when I can actually smell cream in cream-flavoured teas. In this particular one I’m also expecting it to be more a question of texture than of taste really, so I’m not too bothered about not being able to find it here.

Oh my giddy aunt, this stuff is fab! First a lot of hazelnuts, then the sweetness of the vanilla and a smidge of cream onthe swallow. I think the base tea must have some cocoa notes in it, because while it is definitely primarily a nut-flavoured tea, it all reminds me largely of chocolate. I think I’ll sum it up in one word.


As it cools a bit the flavours meld more, enhancing the nutella-y impression, and if you drink it with a sleepy cat in your lap there really isn’t much left to improve here.

I greatly enjoyed this one.


Wowza! Sounds lovely.


“Oh my giddy aunt” is not nearly used as much as it should be these days :D


I know, it’s a shame. It’s such a good mental image. :)


Cream? I wonder if they changed the formula because I assure you official description of this just a few months ago was chocolate hazelnuts and vanilla (just like the du Loup but without the vanilla)

Off to check


Well, that’s what it says. Rich in flavours of cream, vanilla and roasted hazelnuts. A masterful creation to be enjoyed with or without milk. A true delight! Personally I wouldn’t be without.


Whoever writes copy edit for theodor should be shot. Check the short tea descriptions either by searching by tea name or in some systems hovering over link. Chocolate hazelnuts and vanilla – you just tried it, you know it is true.

And no even the long pointless little story they use instead if description never ever mentioned cream of that I am sure. Discussing chocolate teas at their shop we discussed this and the Loup.

II think I was the one who inputed this in the steepster database. Where the heck does cream come from?

Btw if they changed formulas, it was very recently, the one you are tasting was bought when brand and reseller described it as chocolate hazelnut vanilla – Nutella as you rightly called it!


Even so, I still got a cream-y feeling from it.

I did try and look up The O Dor’s website, couldn’t immediately find it, and I was out of there again right quickly. Not exactly user friendly…


this is how the website describes it


the tea page itself describes it differently


but those pages are ludicrously pointless, a little story which always putts me off. and as you saw yourself, the chocolate and hazelnut are indeed very very noticeable.

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drank Lapsang Souchong by Tea Palace
1323 tasting notes

From the queue

Don’t expect a lot from this post. We were out last night for a family occasion (a wedding anniversary. Copper = 12½ years. Yes, this is a thing in this country.) and although we left early-ish, it was still nearly 1 before we got to sleep. So I’m quite tired this morning after that. In Denmark, for these things, we sit at the table for a very long time and there’s a relatively long wait between courses, so that everybody who wishes to do some sort of entertainment, speeches, songs (we sing home-made songs about the center(s) of attention. Very, very traditional) what have you, can do so. So we were at the table for some five hours or so I should think. After that, they had a band for dancing, but since none of us are dancers and such and we were tired, we decided to leave then, having reached the point of too-many-people-too-much-noise.

So a cup of something fortifying is called for and the choice falls to this LS of which I bought a large tin. Without having ever tasted it before. With LS, I trust the type itself enough that this is not necessary.

This one is quite nice but seems a little rougher than my favourite from AC Perchs. It’s got a good amount of smoke and feels a little scratchy and dry on the swallow. It doesn’t mean that it has lost the sweet fruity note, it’s just not as pronounced. As it cools, the smoke really begins to take over. I don’t think this is quite as rough as those really tarry ones, but it’s getting there.

Very nice and just what I need.

Gosh! Seems I’ve actually already done this earlier. It must have snuck back inside the yet-to-try box somehow and I never realised it until now when I wondered why the slider had pre-set itself on 91. How did it know??? O.o Looking at the two posts, I seem to have had rather different experiences with it. I blame the second post having been made the day after a long night. Not the best of times, really. I’ll let the old rating stand.


Sounds like a really fun evening!! I love it!


It was quite good. Their oldest daughter has been in a marching band for many years now (clarinet, and very good at it. Recently also dabbling with the flute) and had arranged a surprise with the band leader who also happens to be a friend of her dad’s. It was only a handful of the band, but they marched in, played a few pieces and then marched out again. It was a great idea for her to do.


That does sound like fun :)


I loved reading about your night (and I can sympathize with being exhausted after too much noise/too many people….). The traditions sound so lovely and personal. :)
I’m not familiar with LS, but have a bit of it in my tea drawer (bought on a whim…). After reading your post, I think I’ll try mine today.

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From the queue. Our guests have gone home so it’s back on track with the queue control! It was a lovely visit, and it was SO NICE in this house to be able to actually give them a room to sleep in. As opposed to before where we had to move the dining table into the lounge and put them up in the dining room, which we then had to walk through in order to get to and from our bedroom. They seemed a lot more relaxed while they were here as well, and I strongly suspect that this small detail of having an actual room with a closeable door in it and not feeling so much in everybody’s way had a great deal to do with it. Never underestimate the power of a proper guest bedroom!

I bought this one with my recent Jenier order. They have LOADS of different unflavoured black teas, and one of these days I shall have to order a boat-load of their minipacks and really get Project Africa on the road. Anyway, a minipack are fairly large and their supposedly 50g pouches has proven to weigh somewhere in the vicinity of 100g so although I definitely wanted a breakfast blend, there’s plenty to be going on with in a sample.

Both times I’ve ordered the 50g Golden Monkey pouch from them, I’ve received twice the amount of tea that I feel I’ve paid for. I’m certainly not complaining, but one of these days I’m going to have to write them and ask if they’re doing it on purpose, because I feel a bit like they’re cheating themselves.

Anyway, I knew I wanted a breakfast blend, but I thought I’d try one I hadn’t tried before, which ruled out Irish and English. Which is actually rubbish, because I’ve never tried either of those from Jenier before either, so since every company seems to blend them according to their own recipe, those are every bit as new to me as this one. I put a lot of weight in a name, apparently. On the other hand, from a Scottish company it seems an appropriate place to start.

I’m not sure what’s in this blend, exactly. They’re being quite specific both in the description and the ingredients list, but unfortunately these two just don’t entirely add up. Either way, it contains Chinese, Indian and Kenyan, and beyond that, the actual areas are more irrelevant. I love it when I’m told and I like playing Guess The Tea when I’m not, but it doesn’t hold that much relevance really.

This is a pretty awesome blend. It somehow manages to be both strong and mild at the same time. LOADS of flavour, but it sort of comes in a gentle way. It’s the difference between being cooed quietly awake or having a cup of cold water thrown into the bed with you. This blend is definitely the former.

It’s smooth, but with an underlying edge that should support milk well if one is a milker. I’m not one. Other than that, there isn’t really much to say about it. It’s not really a blend that is made so that you can sit back and analyse and meditate and what-not. It’s just the sort of thing that can give a good start to the day.

I could easily see myself upgrading to a larger pouch of this, but for the sake of fairness, I’ll probably give their English and Irish breakfasts a whirl first as well.

I suspect it’s going to be a fairly large order I make from Jenier next time I’m ordering. I’d better make sure to do it while Scotland is still in the EU! :p

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drank Orange Pekoe by Gorreana
1323 tasting notes

From the queue. There will be a posting break of a few days now. We are having family over, and as my room becomes their bedroom I will lose access to my computer for the duration.

Another one from the EU TTB, round 2. This is one that I’ve filched.

The aroma is strange. Not strange-strange, but strange in that it is so anonymous. I’m not really picking anything up other than ‘tea’. Perhaps a smidge of sweetness, vaguely caramel-y in nature, but that’s about it. It’s a fairly generic tea aroma.

Taste-wise it’s the same story. It’s fairly mild, and I’m not getting much out of it other than a generic tea flavour. Again perhaps with a twinge of vaguely caramel-y sweetness, but not so much as to be in any way defining. As it cools a bit, the caramel-y note becomes a little more forward, but still not in any sort of big way.

It’s a pleasant and inoffensive tea, but it’s not really a revalation in a cup.

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drank Grapefruit Green by Lupicia
1323 tasting notes

From the queue

This one is from the EU TTB, round 2. I don’t drink very much green tea, leaning mostly towards black, flavoured and unflavoured alike, but I’m trying to remember that there are other types in the world as well. Therefore I’m only using half of this to try it. There little use in taking all of it, when I might end up forgetting I have it.

The leaf smells very lovely of grapefruit, and it’s not just generic citrus and suspiciously lemon-y, it’s actual real grapefruit. The scent of the zest, rather than the flesh of the fruit, really. This is also true after steeping, although here the zestyness is softened by the aroma of the base.

This is very strongly flavoured. It tastes like eating a grapefruit, and I can’t pick up the slightest hint of the base at all. I’m a bit torn about this. I like a flavoured tea to taste like what it has been flavoured with, but I also like it to not be so strong that I can only taste flavouring. This one is definitely in the ‘all flavouring, no base’ camp. This could have been anything. From what I can tell, it could have been flavoured water. I rather like to be able to taste that I’m drinking tea, if that makes any sense.

So I’m ambivalent on this one. It tastes lovely like grapefruit, and I’m very fond of grapefruit. But it doesn’t really feel like I’m drinking tea, and this bothers me, so although it’s lovely, I’m still a bit disappointed by it.


This actually makes me want to taste it even ore, because I don’t think I’m a fan of greens getting in the way of flavouring haha.


Haha, yes, I’m with keychange on this one. Oh, Angface. My favourite taste nemesis.


I had one today that I only found slightly more drinkable than you did!



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drank Chá Namuli by Namuli
1323 tasting notes

From the queue

This is out of the EU TTB, round 2. Originally, my plan was to simply take this sample, but since there were nothing in my pile of things I wanted to only try that felt suitable for the morning, I decided to have a cup from the other pile. And that was a good thing, because I’ve put the rest of the sample back, having discovered that Cteresa actually shared a large-ish sample of it with me a couple of years ago, so it’s a known tea to me.

I still wanted to try it again, though. Partly so that I can see if I still agree with myself, but especially so that I can make it part of

Project Africa!

This one comes from Mozambique, so it’s been grown further South than the other other African teas I’ve got on the reference map so far, and quite a long way away from the Kenyan ones. It was pretty easy to find on the map, though. At least the place that I’ve decided it came from. The description says it’s from the Zambezi region of Mozambique and near the Namuli Peaks. Having found the Peaks easily enough and starting to zoom in, I almost immediately spotted a structure that looked like tea-fields. They’re easy to recognise because they grow in wavy lines. Look at the map and zoom in, you’ll see. If it’s not from this particular set of fields, at least it should be very very close by.

The aroma has a fair few high-grown notes in them. Spicy, grassy notes that I don’t much care for, but also a fair bit of wood, which I do like.

The flavour is really quite nice. Like the Assam I had yesterday, it’s very sweet. Honeyed and malty, but whereas the Assam was largely honey, this one is mostly malt. It does still have that roughness that is typical for CTCs, and I would have rather liked to have had this with larger, orthodox leaf, because I think it could have been quite lovely.

Reference map: https://www.google.com/maps/ms?msid=211803378882467968316.0004dd9c2591ff5d7d6bf&msa=0

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From the queue. I think this must be the one.

Another from the EU TTB, round 2.

I’m not sure what makes this one ‘original’ as such. It’s CTC which I find a little off-putting because I have such varied experiences with it. Sometimes it’s just impossible to brew in a drinkable way. And when I say ‘drinkable’ I mean without having to use milk or sweetener or anything at all of any sort. A tea that requires repairing after brewing is just not a good tea.

I’ve ended up with something that is as black as coffee and smells strongly of honey and malt. Especially honey and also a bit like raisins. It’s that sort of slightly fuzzy feeling just around the edge of the smell that honey has. It’s quite a full-bodied scent but it also smells somewhat astringent.

This may require some experimentation, which is not something that I generally have much in the way of patience for. I’ve worked out at what leaf amount and steeping time the vast majority of black teas work for me, and anything that falls outside of that category just tends to be unnecessary work. You can’t really do that with CTC, though, because it’s so vastly different from the larger leaf sizes, and you never know how it’s going to behave. So I approach with caution.

I still always start out with the conservative approach of my accustomed parameters, though, because you have to start somewhere. And this is what has ended up with a rather astringent note to the aroma.

It isn’t actually that astringent, though. Barely at all, in fact. The flavour is very close to the aroma. It’s strongly honeyed and malty, and it leaves a honey-y aftertaste on the tongue from just one sip.

As I sip, the astringency shows up, but it’s still only very little and mostly on the aftertaste. I can, however, sense that honey-note all the way up in my sinuses, very much confirming that the sense of taste cannot exist without the sense of smell.

It’s quite a strong tea, and if you prefer to take your tea with milk, then this should carry it nicely. I prefer not to, though, so I should probably have used a wee bit less leaf, as the bitter notes build up as it cools. Not enough to be ruining the cup, mind, but enough to be noticed.

I very much enjoy all this honey. If I didn’t know better, I’d think it was flavoured with the stuff.

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Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

The Formalities

Contact Angrboda by email: [email protected]
Contact Ang on IM on Google chat

Find Ang on…
Steam: Iarnvidia (Or Angrboda. She changed her display name and now is not certain which one to search for. She uses the same picture though, so she is easily recognised)
Goodreads: Angrboda
Livejournal: See website.
Dreamwidth: Ask her

Bio last updated February 2014





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