1277 Tasting Notes

drank Caramel by Kusmi Tea
1277 tasting notes

Good evening Steepsterites.

This is our after dinner tea on this last evening of 2011, and I am attempting replicate the mysterious circumstances that led to such an ultra yummy cup last time we had it.

It seems fitting to end the old year on one of the most favourite of favourites, and I am already plotting which tea we shall see the new year in with tomorrow morning.

There are 2 hours and 15 minutes until 2012 here in Denmark, so this shall be my last post this year. There is a fair bit of fireworks going on here already, which bodes well for the display at midnight. As I moved from the town center to a smaller village, we were not sure how much there would be. We never buy our own, but prefer to look at other people’s displays instead. The cats, on this their first NYE, are aware of the noise but seem to be taking it in stride.

Happy New Year, Steepster, and if you are lighting fireworks later, don’t forget to protect your eyes and fingers.


Happy New Year!


Happy New Year!


Happy New year to you too!! : )


Happy New Year! I sipped the same tea as you. :3 Thanks again for making this one know.

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drank Caramel by Kusmi Tea
1277 tasting notes

Sometimes you brew a cup of tea exactly the same way that you always do, and the stars align just so, and the outcome is extra-nommy.

This happened with this tea this afternoon for no apparent reason. I think it must have something to do with moon phases, karma and the magnetic field of the earth. Maybe cloud formations and whether or not there’s a bird sitting on the roof as well. It certainly can’t have anything to do with the brewing parameters because they were unchanged.

So I was sipping quietly in my room and thinking, “cor, what a good cup today!” when in ticks a message from the other half thanking me for extra nommy tea today. Two souls, one thought, it seems. (And yes, we do occasionally MSN each other from opposite sides of a wall in the same house. It’s easier than shouting when you don’t know if the other person is wearing headphones. Also, less noisy.)

And if you post 12 posts in one go, I have discovered that you get to wake up to a bajillion notifications! GOOOOOOSH! O.o


Hahaha… I was thinking about that! 12 posts and so many followers must equal complete chaos with your notifications! Still, it must have been fun! : )


It was. If at all possible, I’ll totally get a box again next year. There were many that I didn’t like or wasn’t impressed with, but they were lots of fun to try, since they were all things I would never in my wildest dreams have purchased otherwise.


Same. I loved the 12 days of Christmas in tea. A tea surprise everyday was a great thing to wake up to!

I am sure I will do it next year! Yay to Frank to shipping internationally at an affordable fee!

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drank Milk & Cookies by 52teas
1277 tasting notes

First, allow me to apologise for the power-spam! Because we were travelling to England for Christmas, I did not drink these teas on the actually appointed days, but some days in advance. I could have posted some of them before leaving, but for the sake keeping things easy (for me), I opted not to split them up in the middle like that. Also, that would have involved a certain risk of me having accidentally posted the wrong tea way too early and spoiled everybody unintentionally.

What a very Christmas-y flavour! (In Denmark, Santa’s favourite food is rice porridge with cinnamon-sugar and a lump of butter on top. Is milk and cookies his steady diet in America, or is that just a delivery rounds snack? Do inform, please.) It’s now nearly ten days since I actually had this, and am just now typing up my notes in preparation for posting, so you’ll have to excuse me if it’s a bit list-ish and dull to read.

The dry leaf struck me as mostly cocoa-y, but vaguely cookie-y, but there was a funny side note of something weirdly wood-y. After steeping, I got more cookie from it, but I couldn’t find the milk. I wondered if this would actually have benefitted from having been served with a little milk in, but it was too late then, as I had already got rid of the last milk in the fridge in preparation for travelling.

This next bit is a bit dodgy. I took my notes in some sort of weird impromptu wannabe shorthand, and erm… if I want to use shorthand, I should try to develop it a bit more systematically. I am however deciphering to the best of my abilities. (Utilising some of my more acceptable handwriting would help a lot too!)

Anyway, if I’m understeanding myself correctly here, I found the flavour to be quite cookie-like and faintly chocolate-y as well as somewhat nutty, which ties in nicely with it being a cookie. However, if I tried to get too deep into the flavour and really pick it apart, everything I found seemed like something one might naturally encounter in a good quality black, especially a Chinese one. This makes it seem rather more like an enhanced black rather than an actually flavoured one.

This impression wanes somewhat as the cup cools a bit more, because this is where the milk is finally coming out to play. It feels a bit like drinking a milk oolong, only instead of oolong it’s a black. Quite weird, really.

I liked this tea and found it rather enjoyable, although I didn’t really feel like it was getting the whole milk and cookies flavouring all the way across. The idea was certainly there, but I didn’t find it to be obvious, really.

I’m not putting a numerical rating on this one, because I didn’t jot down a scale area when I actually had it, and I’m not sure trying to deduce one based only on partly illegible notes and a vague memory is really a very good idea.


Milk and cookies is the norm, in Canada at least. As far as I know! : )


POWER SPAM!!!! LOL – Well, I have to add…Spam, to me, is unwanted messages…THESE REVIEWS you are posting are very much WANTED :) Keep ’em coming! :)


Can’t, there were only 12 teas in the box. :p


I think in the US Santa mostly eats sweets and thoughtful children leave milk and cookies for Santa to energize him as he makes his rounds. Thoughtful parents eat and drink the offerings and leave crumbs on the plate to show that Santa wad there. Some people also leave out carrots for the reindeer.

I love the different versions of Santa from around the world. :)

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drank Cinnamon Roll Honeybush by 52teas
1277 tasting notes

Here’s another one I would have been shocked had it not been in here. (Actually, as this is the second to last, and I understand the last is a new one, there is at least one other that I’m a bit surprised wasn’t included.) I count it a bit like the pancake one. I like them, but I expect I’ll probably prefer them in solid form.

To my surprise, I found the leaves in dry form smelled a lot like mulled wine. I think it must be some of the spices in this stuff that does it, probably also the nature of the honeybush, but I was not expecting it to be so mulled wine-y. (Here’s a Christmas blend idea for next year. Mulled wine, maybe with orange also. And it should probably be on a (are you sitting down? Better sit down for this) honeybush base, I think.)

After steeping, it’s less mulled wine and much more cinnamon-y and baked goods-y. I really like the smell of this. It seems very close to the real deal, to the point where I can even imagine approximately how moist the roll in question would be.

The flavour is very close as well to a real cinnamon roll, but the honeybush adds a little extra tangy note to it which seems to stick out a bit. I wasn’t expecting that note at all, and it feels a bit like it’s trying to detach itself from the rest of the flavour and run the other way. Once I get a little more used to it being there, it doesn’t seem to be as glaring, as if that slightly tangy note gives up the escape attempt and falls neatly in line with the others.

I remember some others mentioned even being able to find notes of icing in this, but I haven’t managed that. The closest I get is the idea of icing, but then that’s fine with me.

Basically I’m enjoying this one a LOT more than I thought I would. And it’s not even a tea base. I’m shocked at myself, Steepsterites. Shocked!

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drank Caramel Vanilla Chai by 52teas
1277 tasting notes

This is another one I was hoping would be in the box. Caramel! Vanilla! Those are words to get me interested in many things indeed. But then the chai bit… I’m not a chai fan. Actually I’m beginning to wonder if it’s starting to look like I don’t like anything at all. I do like plenty of stuff, I swear! It just seems like I have a tendency to dislike many things that others like.

So yeah, chai. Not a huge fan of that, but due to the whole caramel or vanilla business, I was dithering about giving it a go anyway. As is quite normal for me, by the time I decided I was brave enough, it was gone.

Second chance, though. Now to see if I’m missing out hugely or if I had a lucky escape.

The leaves were teensy tiny. The pot will be easy to clean out because most of them landed in the strainer anyway and can be tipped straight in the bin.

As it is a chai, I thought it would be suitable to serve it with milk, and because it was harder than expected to pour equal amounts of milk in the two cups (sharing this with the boyfriend), it turned into rather a lot of milk. Since it’s chai, though, and these often seem to get steeped in warm milk, I didn’t think it mattered.

It smells sweet, but spicy. Very ginger-y to my nose. We’ve been around the ginger-issue before, haven’t we? Apart from some generic sweetness, I can’t really tell whether it’s caramel or vanilla or both or neither. It’s just sweet and it’s not sugar.

Due to the milk, it’s quite lukewarm, and I have to say that the primary flavour I’m getting here is that prickly ginger again. Oh and milk. It may be because I used too much milk and it got too cold really, but I can’t really find much of other flavours. A bit of cinnamon at the bottom maybe, but I’m unable to spot anything else.

As chais go, though, I’ve definitely had worse. I don’t find it super-spicy-offensive, apart from the ginger, which I could have lived without, but it’s drinkable. I wonder if the fact that I can’t find very many spice flavours in it is actually to my advantage.

Yeah, now that I’ve tried it, it’s probably for the best that I took so long to gather up the courage.

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drank Ginger Ale Bai Mu Dan by 52teas
1277 tasting notes

Oh dear. I don’t like ginger… It has even been decided long ago that I probably shouldn’t even bother trying ginger ale. There have been a few teas in the box that I didn’t much like, but this is the first one where I’ve thought from the start that I didn’t think I would like it. I’ve been sceptical of some others, yes, but haven’t expected something outright unpleasant. But here we go, then. In for a penny, in for a pound and all that.

It smells ginger-y, but also sweeter than I had expected. Not as stabby on the nose. I suspect that’s the white tea shining through.

Okay, not more procrastinating. Here we go.

Yes, it’s ginger-y and not really very pleasant for me, but it could have been a lot worse. Just like with the aroma, it feels a bit mellowed out by the white tea. Or the ale-y bit, I don’t know.

Still though. Ginger. I’ll just stop here, I think, because ginger. Sorry. It’s just… Ginger.


you would have hated what I did to cider last night….i jug cider, 5 freshly cut ginger ‘coins’, 1pint blueberries, and 2 stems rosemary….yummy on a cold day…but not your speed if you don’t like ginger… :)


Leave out the ginger, and it would have been a lot more interesting to me. :) Rosemary strikes me as the odd one out there, though.


rosemary in apple cider is awesome…and so is the addition of seasonal cranberries


Do you serve it warm or cold? I have heard that some people take it hot, but that idea is foreign to me. It’s largely a summer-y drink here.


I do not hate ginger (not fresh ginger at least) but this also did not quite work for me.


cider is usually a autumn beverage, mulled with spices…..I personally have never been a great fan…then a number of years ago I was reading a cook book from a Buddhist temple and they suggested :
take 1/2 gal of favorite cider, bring to a simmer, drop 1 6" peice of fresh rosemary, take off heat, cover, and steep for 4-6 minutes. I usually cover the top of the liquid with fresh in-season cranberries (which once covered will pop and rupture transforming it into a crimson brew). You then remove the rosemary and serve warm/hot.


How different! In Denmark it’s usually served chilled and straight. I’ll have to try your method one of these days. Only, you know, without the ginger. :)


I love cider…warm, I prefer it to be spiced (I sometimes pop some chai in mine) but cold I just like it as is. Apply juice-y. : )


an often overlooked fact: the difference between apple juice and cider is merely filtration….so cold cider would seem to me like basically unfiltered apple juice….of which, I’m not a fan….but thank you for sharing your insight…I would love to visit Denmark….nordic climates suit me :)


I have wondered what the difference would be…I was thinking perhaps additives/sweeteners, but it’s always hard to compare local fresh cider to canned apple juice. : )


I feel really bitchy (sorry) to point this out, but I think the difference between cider and apple juice is the same as the difference between wine and grape juice – fermentation transforming sugar molecules into alcohol molecules. Filtration does eventually come into it, but it needs to ferment first. Just like grape juice needs to ferment to became wine (though tea fermentation is, I believe a different chemical process and should be called oxidation instead). You can not filter apple juice into cider, though juice might naturally ferment, specially if fresh. I am just mentioning this in case it saves anybody some disappointment in case they were going to try it, nevermind me otherwise.


Yes, the definition in Denmark is definitely what Cteresa says. Cider has a (small) alcohol content. Juice does not.

Does that mean, though, that above recipe should be made with cider or juice? I’m thinking with cider the alcohol would all just bubble away anyway.


while this is true…it is important to note…traditional apple cider is a seasonally consumed beverage as it is non-filtered and this allows for a natural fermentation to take place as well as a natural development of carbination…however, modern pasturization often kills this process and renders it alchohol free and so technically it is considered cider if it is non-filtered (in the US) and unsweetened. Apple juice is sweetened and filtered and pasturized/homogenized. The recipe can use either tradional apple cider (fermented and unfiltered) or modern (unfiltered/pasturized/non-fermented). Its the active pulp and natural bacteria in unfiltered ‘cider’ that allows for the fermentation to take place. Modern food sanitation is really such a messed up thing.


Might be a regional thing – I do not think you can sell “cider” in the EU which has no alcohol contents, I had never heard of non alcoholic-cider before. Though there is actually something “champagne” for kids which is bubbly apple juice without alcohol, but I do not think they can call it cider.


For a Canadian perspective, there is hard cider (alcoholic) and also “regular” cider which is available at grocery stores and markets, alcohol free.


Same in America, at least where I live. hard cider has alcohol, cider does not. I love a good, fresh cider, cold or hot.


Yes ^ Hard cider is delish! And cider of the non alcoholic variety is more often that not enjoyed hot and mulled with spices (in my home anyways), and I go for the hard cider cold in the summer. yum.


Round these parts (mediterranean to baltic, atlantic to black sea, I guess) cider has got to be “hard” to be cider o, that is alcoholic (or somebody would feel cheated!). Chocolate has got to have a minimum ammount of cocoa solids. Water bottlers are not allowed to put on packaging that it is “diet water”. A bunch of stuff has to be from a certain location and follow some rules to be called something, It is a little bit contro-freak-ish, but I got to confess I like it. I am used to it.


What Cteresa said. It’s the same here. If you try to sell something as ‘cider’ and it doesn’t have a small alcohol content, it’s false advertising and illegal. In the same way it’s SO illegal to sell something as juice if it contains alcohol. It’s all in the name of quality control and consumer trust and whatnot.


It’s interesting to me that cider is solely a term for an alcoholic drinking EU. All alcohol has it’s percentage listed in Canada but there are a couple of products (cider, lemonade) that have both alcoholic and non-alcoholic varieties.


I think if you ever mentioned the possibility of non alcoholic cider in some parts of Europe (Brittany, or any side of the Basque country) you might get murdered (or at least totally snubbed and ignore and maybe somebody would spit on your food behind your back). If the Eu allowed that, chances are the French and Spanish would rise in revolt.

(but seriously, proper labelling of foodstuffs and protected origins, like Champagne or Port or Parma Ham, are really important things in EU legislation)


and just to add, we do take alcohol very seriously on this continent :p


Not to mention feta cheese.

and just to add, we do take alcohol very seriously on this continent :p

Which is why it’s not cider if it’s not alcoholic. There must be no doubt as to whether something is alcoholic or not. You can’t sell Bacardi Breezers as ‘soda’ either no matter how fizzy, fruity and synthetic it is.


It’s totally just a difference of terms in Canada, not an improper labeling issue. haha just wanted to throw that in there :)


Same here. Cider is cider and hard cider is hard cider, not to be confused with moonshine, of course. ;)


This is the funniest thread ever! I concur that in America, cider is non-alcoholic. Alcoholic cider does exist as “hard cider.” But cider by itself, not so much. Also, I’ve found that cider is almost always served hot. I’m not sure of the fermentation process or whatnot, but I think of it as cider is hot, spiced, apple juice.

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drank French Vanilla Assam by 52teas
1277 tasting notes

I was hoping this one would be in the box! I’ve been on a bit of a vanilla quest since I had that awesome vanilla Nilgiri from Chi of Tea, but I never tried this one before. First of all, it came out before my interest in something vanilla flavoured really took off. Second, I was a bit concerned about the Assam base. I’m rather ambivalent when it comes to Assam, you see. When done right they can be very pleasant, but when done wrong… It’s not a pretty picture.

More and more though, I became interested in trying this one after all, Assam base be damned, but of course by then it was much too late. So yeah, I was putting some hope into this Christmas box! I know Frank is reblending everything in the box for sale, but as I’m way ahead of you as I’m writing this and will be in England by the time the rest of you get to opening this one and it becomes available on the site… If I like this one, I’ll just have to cross my fingers and hope there’s still some available when we get home.

IF I enjoy it.

The aroma of the leaves were strongly vanilla-y and also very Assam-y. All malty and strong and stuff. It seemed an even mix of the two aromas. After steeping, it’s mostly vanilla, and it’s a creamy sort of caramel-y vanilla. It’s almost honeyed. I think it’s the sweet, malty note in Assam and the sweetness of the vanilla that are interacting to create this extremely candy-y note. The aroma is definitely a win. (Could it be…?)

In the flavour, I’m not getting an overwhelming vanilla note. At first it’s generally clean Assam, and then the vanilla comes swooping in on the aftertaste, practically filling my mouth with vanilla. Oh. Oh dear. I was afraid this would happen. I do so hope that when I get back from England there will still be some available of this. This is exactly what I want from a vanilla flavoured tea. It’s my perfect vanilla black, and it’s limited edition. How bloody typical!


I thought it might be your ideal vanilla black! You might even have preferred the original blend, as I found this one much more appealing than the first batch


I forgot to check the website for it before we went to England, so I’ve spent the last week with my fingers crossed that it wouldn’t have sold out. Since it didn’t, I’m so buying some!


When I drank my first vanilla black cuppa I was overwhelmed. I drank about 2 Oz of it in short time period and kinda got bored with it. After reading your note it made me think of those good sipping moments. I’m tempted to give it a spin again :)


This one is definitely my favorite of the box. The first batch was better than the second.


kOmpir, the first vanilla flavoured black I ever had was largely underwhelming, so I’m not sure what possessed me to ever try the second one. These days I find it’s a must-have flavour, so I keep trying almost anything that comes across. I think it was the popularity of the H&S Vanilla Comoro here on Steepster that kept me at it. Funnily enough, that one didn’t appeal to me as much as it did to most of the others.

LiberTeas, I’ve ordered two more pouches of it. :) Shame I couldn’t have tried the first round. That’s what I get out of being such a wuss about the base. :)

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Honeybush, eh? Once upon a time, I quite liked honeybush. Worryingly, back then I also rather enjoyed rooibos, which I don’t care for at all these days. Last time, and the only time in years and years, I had a chance to reacquaint myself with honeybush was that pina colada blend which I also didn’t like, although primarily that was because of the alcohol note.

I’m also extremely picky when it comes to coconut flavoured things.

So honestly, once again, I’m concerned.

On the other hand, I recall the coconut cream pie blend which I found quite pleasant. And I definitely do like cheesecake. So maybe I’m being overly cautious?

The aroma is sweet and creamy and coconutty, so although it’s not spot on cheesecake for me, I can recognise a cheesecake somewhere in there. Primarily, though, I’m getting a strong note of cinnamon. Does this have cinnamon in it at all? It shouldn’t, as far as I can see. But cinnamon sugar is a very strong association for me here. The whole thing, far more than cheesecake, reminds me of a real christmas-y rice porridge with cinnamon sugar and butter on top. That is food for nisser! ( cough Idon’tlikericeporridgeeither cough ) I suspect it’s the honeybush itself that gives me that cinnamon idea.

I’m quite puzzled by the flavour. There’s something sweet on the swallow, but most of the flavour is unfamiliar to me. Maybe it has to do with me not being experienced with honeybush and therefore isn’t certain of which flavours are there naturally and which are part of the added flavouring.

I can find coconut in the flavour fairly easily and when I really pay attention, I can also distinguish it from the honeybush, which, the more I think about it, the more honey-y I think it tastes. No matter how carefully I concentrate, however, I cannot find the cheesecake.

So a coconut flavoured honeybush is all I’m finding here, and you know what? To my vast surprise, I’m finding it rather pleasant, although I’m still not feeling any need to explore honeybush further.

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This smells awfully sugary sweet. It definitely smells like warm marshmallow. Or fondant. Yeah, fondant. I can’t say as I’m too fond of either to be honest. I prefer marshmallows at room temperature and just as they are. And only whipped cream in my hot chocolate, thanks.

So yeah, I’m a bit concerned. All those fruit blends, where did they go?

The flavour is marshmallow spot on all right. There is lots of it too and I can also tell by the nuttiness underneath that we’re dealing with a genmaicha base. But it’s sooooooo sweet. And sticky. And sweet.

And rather too much for me, to be honest, which probably points back to aforementioned reservations about warm marshmallows. You know how sometimes you want to make tea sweeter? So you add sugar. What do I add to make it less frightfully sweet?

No, this is just not one for me. It’s too sweet and too much and too… It’s too much. Even my sweet tooth of considerable proportions can’t keep up with this.

The boyfriend thought it was okay, though. I gave him the rest of my cup.

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One more on this day, because were had missed a day earlier.

I knew this one would be in here. It has been so popular and so raved about that there was just no way it could not be in here. Welcome to Bizarroland.

In spite of all the ravings about it, I have only had a small fleeting interest in it myself, and I’ve always got over it fairly quickly again. I just prefer fruit blends, and while I think it’s all sorts of fun that these blends are being made, I’m not really that interested in purchasing them. Whenever I’ve seen someone post about this blend, it has always inspired me to want pancakes, but only as a food, not as a beverage.

Now I get a chance to try it anyway, though, so here we go.

In our house we always have pancakes on saturday mornings, so it feels really weird for me to try this one on a wednesday evening… I tried to make the boyfriend guess what it could be, but when I told him that he wasn’t think bizarre enough with his guesses of caramel (although he’s close to something there), he got too bizarre. Frank, please don’t ever make a blend flavoured with iguana steak and electrocuted marshmallows.

He was right about it smelling caramel-y. Knowing that it’s maple syrup, I can recognise it as such, but if I hadn’t known, caramel would have been my guess as well. I can also pick up some notes of warm butter, but not really the actual pancake.

The flavour has an initial burst of warm butter as well, followed by tea and something batter-y side by side. The batter-y note has that sort of flour-y texture to it like real batter, so while I wouldn’t say I’m finding it spot on pancake, it’s definitely something in that direction. The maple syrup shows up on the swallow and in the aftertaste and while it tastes more like regular caramel than maple syrup to me, it does leave that same sort of feeling in the mouth afterwards that maple syrup does. A bit like it’s opening the palate a little bit. Regular caramel doesn’t give me that sensation.

I’m finding it a quite pleasant blend. It’s still not one where I will join the hordes in singing its praises, the horde is doing that quite well without me, but I am rather surprised to find myself enjoying the cup. It’s very well done, but me, I prefer something fruity and I still prefer to have my pancakes as solid food.

(Had I had more than just for one pot, I would probably have tried mixing it with my apple flavoured black, since we prefer our pancakes with apple chunks in. I can’t test that, though.)

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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]
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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)
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Bio last updated February 2014





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