1323 Tasting Notes


Queued post, written June 8th 2014

Recently Husband went on a sailing trip with my dad and my uncle. My uncle has a sailing boat, it and scouting are his two major interests, so he’s had it for many years. Once a year he arranges a so-called Boy Trip, where they sail to Warnemünde (Northern coast of Germany) and back to Nykøbing Falster (Southern bit of Denmark) in a weekend. It’s usually some constellation of my uncle’s son, his step-son, his step-daughter’s husband, my dad and my husband. It all depends on who can go. This year it was just the three of them. Meanwhile I had a super-boring weekend while being home alone. Weird, because normally I enjoy being home alone, I have since I was a child, but this time it was just boring with nothing to do.

Anyway, to get right to the point, my father while in Warnemünde decided to break my new tea ban and get me two pouches of tea. He doesn’t drink it himself, disliking it immensely. (and before anybody starts going “oh, but have you shown him all the different ones there are? Maybe he hasn’t ever had a good one. Nobody can totally dislike tea!” Yes they can and no I haven’t. I haven’t tasted every kind of beer in the worl either, but I still know I don’t like beer. Why must some people always ‘convert’ others cost what it may? If I was the potential convertee and I hadn’t expressed interest myself, I would find that sort of thing extremely irritating. And that was just my little soap box moment) So he found a shop and took Husband with him for advice, which was good because the first tea my father went for was a Darjeeling… I think there were a number of other unsuitable choices as well, until Husband took over and chose a couple of Assams instead. Phew! Close call there!

We’ve started on one of the pouches, letting it replace one of the every-day tins in the kitchen cupboard. These are the things reached for when Husband is making a cup of tea for himself or it’s just something to drink without requiring too much thought.

I’ve had it several times, and I’ve tried to write about it as well, but all I’ve got so far are a number of false starts. It seems to be extremely difficult to describe. It won’t unlock any of its secrets for me. So now you’re just getting what I can wrest from it. I need to move on with my life, really.

It smells malty sweet but not super-strong. Only getting a very little bit of a raisin-y note. None of the Assam-y cardboardness.

Flavourwise it’s stronger than the aroma leads me to believe, but it’s a fairly standard Assam. Quite smooth, but malty with a smidge of raisin in the background and that funny cardboard-y note throughout.

This is all I can get. Really, I would love to tell you something far more inspired, but I can’t.

And that’s fine too, really. Just because a tea doesn’t invoke huge impressions, it doesn’t mean it’s not a very good tea. Which it is.


I didn’t know there was a teashop in Warnemünde. Neat. That was one of our ports on the Cruise Ship. The ppax mostly went to Berlin, while we hung out at the beach, stocked up on dry goods etc, searched for WiFi and generally hung out, but I have nice memories of the place!


How sweet of your dad to buy you tea! :)


My Danish family only drinks bagged Pickwick.


Marzipan, so does mine. It’s not exactly a culinary experience, is it?`:)

yyz, I didn’t know either, but then I’ve only been there once. That was at V. Early O’clock in the morning to see the ferry leave without us. We had missed it by just a few minutes, so we got to see it leave the harbour. Yay… :p

Ashmanra, yeah, but good thing he had Husband with him or it would have been Darj and EG! O.o Husband said it was a bit of a shame that they ended up with two different Assams, but he knew those were safe choice and the whole shopping experience was so weird, since my father, when Husband is along, has taken to insist on English with Husband for support (My dad’s not very good at English) in spite of the fact that he speaks excellent German. And they were in Germany! headdesk Husband said it made for a very strange shopping experience.


I can sort of imagine where you must have been! We always ended up in port there after a sea day= really long 14+ hour work day for us, so the break was welcome. I can feel for your husband having to help your father struggle on and how odd it must seem to him. When I was in Ecuador I often had to act as an interpret or for my friend Lionel ( he’s French). He had more education in Spanish and could express himself, but his comprehension of the spoken language was some what lacking and he was always misunderstanding others. It was ironic because he had years of schooling, whereas I had two weeks but frankly I got around better in the language than he did.

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Queued post, written June 4th 2014

Auggy sent me some of these Lahaha touchas. Three different kinds, although one of them is one she’s shared with me before. I think they’ll be used on Wednesdays primarily. It’s no use sharing them with Husband, as he’s very unpredictable with puerh. He’ll find it quite nice one day and then the next day find the exact same tea brewed in the exact same way unpalatable. The only exception being Nothing But Tea’s orange puerh, which he found consistently nommy. It’s a waste of time to continue to gamble with it, so I’ll just drink them on my own from now on.

I thought this time, since I’m starting fairly early in the day, I would try and do it properly in my gaiwan. Yes, I actually have one of those! I just never use it, because I can’t get the hang of it without spilling or burning my fingers. I’ve practised by filling it with tap water and tried handling it, but I don’t think my hands are screwed on correctly for that sort of thing. It’s a plain yellow china thing, quite simple and quite cheap. When I bought it there were other much prettier ones available but I went cheap because I wanted to see if it was something for me before I invested what I recall as being nearly twice the amount of money. Today, being unable to make it work, I’m glad I went cheap. Even cheap and plain yellow, though, it’s still an attractive piece and it lives on a display shelf. You can all keep all your fancy yixing. I find china a far prettier material. :)

Now, let me see. I decided to give it a shot again today. Hopefully I won’t get too frustrated by the spilling and burning of fingers, so I took it down and dusted it off. I’m completely unused to writing posts this way. I’ve always felt like it too easily becomes too annoyingly list-like and I don’t much enjoy reading lists myself. I’ll do my best to flesh it out a bit as I go, though.

10 sec: It smells salty and starchy, primarily. There isn’t much flavour to speak of. It’s mostly sort of mineral and with a bit of wood in it, but there’s a fairly strong aftertaste of uncooked rice. I suppose this is what most people would just discard, but there was nothing unpleasant in it, so I don’t see why. Just a bit thin.

10 sec: There’s a lot more going on here. It’s got a properly dark colour now. It still smells salty and starchy, but now it also smells rather mushroom-y and earthy. It’s not quite the farm animal note that I’ve mentioned earlier that I require(!) but it’s getting there. The flavour is still mineral and wood-y notes. I’m not actually getting any rice at all, save for a bit of uncooked rice in the aftertaste. Not nearly as much of that as before, though.

What is the ‘rice’ part of these puerhs, by the way? It seems to be a fairly common variant, the sweet rice or sticky rice. Is it something it does naturally or is is flavoured or is it because of something completely different? Explain.

12 sec: How do I know when it’s time to increase the time? It seems most people go 10/10/15/15 and then larger increments from there, but surely all teas are different and with different requirements? Surely you can’t really standardise this sort of thing? So how do I know? Or am I overthinking it too much? Does it really matter?

Uncertain of whether to do another at 10 seconds or go up to 15 seconds, I compromised at 12. :) I can’t believe I’m actually bargaining with myself. Oh well.

It smells quite salty at this point, but not so much starchy. The uncooked rice that I previously only really found in the aftertaste is there in the aroma now as well. It’s completely overwhelming the previously mentioned notes of mushrooms and earthiness. That’s strange. It feels a bit like having taken a step backwards. As though this steep and the previous has been swapped somehow. The flavour is stronger now and very different. It’s far more wood-y and leaves a wood-y reddish aftertaste. There’s a bit of salt in there as well, but the uncooked rice has gone from the aftertaste. It has a sharp stab of nearly bitterness as well, which is a little unpleasant. I’m not really enjoying this particular steep much.

This tea is beginning to strike me as rather disorganised… On the other hand, that gives me hope that the unpleasant note in this steep will miraculously disappear.

15 sec: The aroma is the same here. Salty and kind of uncooked rice. It does also have a touch of something that feels like it might be that unpleasant note from before. sigh. And yes, that’s still there in the flavour as well. It’s still unpleasantly sharp, perhaps even a bit tangy. There is now also a rice-y note to it. Not the uncooked one, but a more sort of a cooked rice note only not as starchy. Does that even make sense?

It seems to me that people who prefer this method often say that they enjoy the way the tea changes character gradually and that they get so many more details from it. I’ll give you the details, yes. Those are more clearly identifiable, but other than that… These first few rounds may sound like they were quite different, but really the changes were very subtle. I’m not really ‘getting it’ at this point. So I’ll press on.

15 sec: The aroma is still more or less the same. Salty, uncooked rice, but also a wee bit of mushroom now. The flavour has changed, though. The unpleasant note is gone or at least significantly diminished and there’s a strange sort of sweetness that has appeared. It’s just a little bit. Other than that it’s mostly wood-y notes but still with a bit of cooked rice in it.

20 sec: Having increased the steeping time, the colour is now much much paler and transparant! I was not expecting that, really. It still smells salty and rice-y, but the mushroom is in front now. Lots of mushroom aroma here. The comparatively pale colour seems to be an attempt to set me up for trap (Gosh! Gallopping kitty, coming through!) because it’s actually got a stronger, deeper flavour now. That unpleasant note seems to a thing of the past (hurray!) and the flavour is also fairly mushroom-y. There is still a good deal of sweetness, which shows up on the swallow and to a degree in the aftertaste, along with the rice-y note.

30 sec: It’s still quite pale compared to the first few gos. About the same colour as the previous steep. Is this normal? I would have thought it’d take longer before it started losing colour so significantly. It doesn’t smell as salty any longer, but still quite a bit like uncooked rice and again a bit of starch. The mushroom-y note has gone from the aroma again. Fickle, that one. It’s not there in the flavour either, but the bit of sweetness that was there before is much more prominent now and it’s present in the ‘whole sip’ if you get what I mean by that. I can taste it from the moment the tea enters my mouth and until I swallow. It’s fairly strong now, the sweetness. I can’t really identify it other than that. Something sweet. I don’t think it’s caramel-y or vanilla-y or honey-y or anything. If it is something it’s plain sugar, but even that doesn’t really seem accurate to me. Apart from that, there’s a bit of a wood-y note again, but the flavour seems a bit thin in general.

How many steeps was this? 7! Gosh! Perhaps the loss of colour is not so surprising after all. Because they were so short and I only get three mouthfuls each time, it feels like I’ve barely steeped it at all.

45 sec: Even paler now. Perhaps I’m increasing the time by too small bits? I’ve laid a plan, though, and I intend to follow it. The aroma is the same as the previous one, but there’s less of it. The flavour is quite thin as well, and all I’m really getting is a bit of lingering sweetness. Moving right along.

1 min: This one was quite similar to the 30 seconds steep. It was a bit stronger than the previous one both in flavour and aroma, but other than that, nothing new happened.

1 min 30 sec: Ow. Burnt my fingers. And here I was doing so well. The tea is even paler now. I wonder if it’s getting close to being used up. How many of these tiny steeps is it normal to get? The aroma is moderately strong again, with mushroom-y notes and a bit salty. A little bit of uncooked rice as well, but not super much. The flavour is pretty much just hot water, though. I’ll give it one more go and see if I can get anything. If not, I think this is where we call it quits.

2 min 30 sec: Yes, this is exactly the same as before. A little more starchy on the aftertaste, but that’s really all there is to it. I think we’re done here.

So, to sum up. Fairly sweet notes of rice both cooked and uncooked. Quite salty as well more or less all the time and occasional fickle notes of mushrooms that may or may not deign to show up.

At no point during this did I get anything resembling the strength of tea that I normally prefer. I always thought it was a bit on the thin side and would have liked to have fuller flavours. Perhaps it’s because I’m so used to a Western style brew. This method is rather too delicate and dainty for me, really. That said, I thought it was fairly succesful today. I didn’t spill too much and I only burnt my fingers on the last couple of steeps, most of which were really too thin to be worth drinking anyway.

I don’t know how to rate this. I’ll have to try a Western brew as well, I think. It definitely won’t be today, though. I’m very ready for something completely different.


It seems to me that it was sheng/raw. Was the color yellowish greenish pale or dark brown? If its sheng then I think short steeps are necessary otherwise it can become bitter. About gaiwan. I have easy gaiwan, I use it everyday. No burning, no spilling. I have traditional ones but on display only. I have small hands and burn myself.


Yeah, mine doesn’t have a spout, but I’m not so convinced by the process that I’m willing to invest.

I believe it was shu, although I can’t remember for certain now. I do have another couple of touchas, so I’ll check it later. I’m almost certain I would have noticed if it was sheng, though, because I much prefer shu.


I really like that one, boychik! Seems like Steepster is now the place for me to find teaware. ;)


Thanks OMGsrsly. I have a lot of teaware im not using. this one never fails. pretty thick that im not afraid to break it. the seller is very good too. got it under 10 days.

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Queued post, written May 28th 2014

The first cup of tea after having descaled the kettle is always a bit dodgy. Not taste-wise, mind. But oh-gosh-have-I-poisoned-myself-now?-wise. I’m always a very thorough rinser after that process, but even so.

I’m hazarding a cup, though. This is actually a resteep that I’m writing about here, since the first steep of these leaves that Auggy shared with me recently was consumed as part of a courage-gathering process before having to ring our former landlord to ask where the rest of our deposit had got to. I hate talking on the phone even when it’s about pleasant things and avoid it whenever possible, so you can probably imagine the amount of courage-gathering is necessary before ringing someone to quibble. So, yeah. Tea? Lovely, but didn’t pay attention.

So the second steep smells relatively grainy and quite malty. I do actually remember that I thought ‘malty and honey’ with the first steep. I’m not getting anything in the way of floral and/or smoky notes though.

The flavour is quite grainy, though, and VERY floral. It really lives up to the ‘spring’ part of the name. It’s like drinking a flowershop. When it cools down the flowers calm down a bit too, becoming a bit less overwhelming, but it’s still not the sort of keemun that I like best. I prefer them with a rougher, more smoky note.

This might, however, have something to do with it being the second steep. I really didn’t pay attention to the first one at all. I will do so next time I have this and add to the post.

If I remember. Also, no unforeseen poisonings of self, so I think the kettle is safe. The lid is still wonky, though.

Additional notes at the time of posting
I can report that the deposit issue has still not been sorted. We have been very very patient, but enough is enough. At some point during the next week we shall be contacting our solicitor.

In happier news, Husband worked out why the kettle lid had gone wonky and repaired it good as new.


I hope you get the deposit issue sorted out soon. That’s been a LONG TIME. And yay for un-wonkying the kettle!!

Holly Faye

I’d just like to say that I understand your dislike of talking on the phone. I’m much better than I used to be because I get forced to do quasi-cold calls for work, but I still make every excuse I can to avoid them!

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Queued post, written May 26th 2014

Another tea from a EU TTB. I think this one was the first round, though. In fact I’m nearly certain it was.

I’m not super keen on cinnamon in my tea, but I have recently been partial to the Jewelled Apple blend from Tea Palace, so I suspect that’s why I took a sample of this one.

Unfortunately it’s not nearly as good. Although, perhaps it wouldn’t be right to try and compare them given that this is a green base and the other is a black. But the apple in this one isn’t apple-y as much as it’s juicy. And by juicy I don’t mean ‘ooh, what a juicy apple,’ I mean ‘oh, apple juice.’ Which is not the same thing at all and not really what I was looking for.

Further more the base doesn’t really shine through all that apple, adding to the warm apple juice impression.

It’s like slightly mulled apple juice, really. Which, actually, sounds like it might be pretty fantastic, but it’s not very summer-y and not what I was hoping to find in this tea.

It’s pleasant enough, but not what I was hoping for. The juice-aspect makes me think I might try the rest in a cold brew, though. Even though I’ve generally had best luck with herbals that way. This one just might be able to pull that off.

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Queued post, written May 25th 2014

I took this one out of a EU TTB. I haven’t the faintest which one. Possibly the first because I got a lot of vanilla-related things out of that one.

I’ve had this twice before. The first time it was in a cardboard cup and a horrid horrid experience. The cardboard stole all the flavour and made it taste like something sort of rooibos-y. Hor. Ri. Ble.

The second time it was after a funeral (also not a good experience but that was more to do with the funeral than the actual tea), and that was with hot water from a thermos.

So when I saw it in the box (whichever box it was), I thought I should try it a third time in my own home in my usual way.

This yielded a much more pleasant experience. You can tell it’s decaf and it gets a funny sort of slightly chemical note, but other than that it was very nice and vanilla-y. I should have liked to have had this flavouring on a normal black base. I think that would be lovely.

It being decaf it would be suitable for my Before Bed Beverage, but I think I still prefer something herbal for that.


I loved the ONE teabag I tried years ago… I wonder if I would like it less now?

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Queued post, written May 25th 2014

Here’s another ancient thing that Fleurdelily shared with me. I’ve kept it for so long, partly because I was scared of it but mostly because I didn’t have the faintest clue what to do with it. It just had ‘yak butter’ written on it. I didn’t even know if it was actually freeze dried butter that I was supposed to use as an additive or if it was some kind of instant tea deal.

Luckily KittyLovesTea posted about this one recently, and looking at the picture I can see the pouches are identical to mine, so that’s what I’ve decided it must be. I asked her what I was supposed to do with it, and her reply has been sitting in my email for a while while I’ve been gathering courage and waiting for a good time to try it. I’m home alone this weekend, so here goes.

I’m still scared of it though, but it has to be tried. Otherwise I can’t empty the box. And if I can’t empty the box, I can’t get new stuff. Ever. This is the rule. New orders/swaps/whathaveyou require an empty box.

So I’ve made it up with Kitty’s instructions and am now staring sceptically at the cup.

It smells like puerh with butter in it. Which, I suppose, is what it is. The butter smells a bit… different from cow butter. A bit sort of wild. I can’t tell if that’s because of the puerh and its farm animal smell or if it’s something to do with yaks. Perhaps a combination? I find it quite off-putting to be honest. Cloying.

Okay, I’m doing it. I’m taking a sip (fully expecting something vile).

Oh! It’s salty! And buttery. LOTS of butter. FAR TOO MUCH butter! Oh ack! All I can taste is salt and butter. Flipping heck, but this is foul. I had to spit it out. At least I’m rid of it now.

Thomas Edward(Toad)

The sweet version isn’t too bad, pretty good even, like an instant sweet milk tea :)


Ew that sounds totally nasty!


I don’t want any of this.

Thomas Edward(Toad)

I really want to try this one, sounds interesting to me


I want zero yak butter tea.


Now I know what to get you for your birthday :p


Yes, you do: almost anything that isn’t yak butter tea


I’m effectively cured off yak butter tea for the rest of my life. spitty

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drank Jardin Sauvage by Lupicia
1323 tasting notes

Queued post, written May 25th 2014. This was supposed to have been posted yesterday but I kept getting the kettle page when trying to pull up the tea. Seems like I’ve chosen a good time to take a little step back from Steepster, kettle pages having been rampant lately. Reading Steepster is something I would like to do regularly, but started to feel rather like a chore that I must do combined with a general feeling of detachment. So I’ve stopped. I’m still posting and still writing and still drinking. I’m just not going to be reading much for a while.

Another one from the EU TTB 2. The problem with these French names is I have to look them up to see what they are. To a French speaking person it may be blindingly obvious from the name, but not to me. Therefore I must have looked this up when I had the box and decided it was interesting. Afterwards, however, it often takes me a fairly long time to get around to them because by then I’ve forgotten what they are. (In general, I don’t actually much like those blend names where it doesn’t say anything about what’s in it regardless of language. I don’t even like it in Danish. I’m sure it’s all fanciful and poetic and what not, but I still don’t know what’s in it.)

Following the raspberry hibiscus mint fiasco, however, I figured any was as good as another, so I just pulled something out of the box. This is what I ‘won’.

Unlike the other, this smells lovely. It’s all sweet and caramel-y, perhaps even a bit nutty. After steeping it smells quite nutty and a bit honeyed as well. When I look at the blend, there’s something in it that looks like rooibos, only not red. People always say that green rooibos tastes vastly different, so that might be it.

I’m going to look up what this is.

It is indeed a green rooibos! With mango and citrus. …what? Knowing that it’s there, I can find both. A touch of lemon in the flavour and a smidge of mango in the aftertaste. But before I knew it I wasn’t even anywhere close to identifying either of those two things. It’s quite subtle to begin with. As the cup cools, though, both become more clear.

This is oodles better than the raspberry mint concoction.


I’ve been getting the kettle page a lot too. It’s a bit frustrating, and probably just as well that I do not have a lot to post lately.


Yeah, it was part of what led me to ask myself ‘is this really worth it?’ So I went elsewhere. Have actually done some useful things in the garden today. I’m not a mad keen gardener and I get bored fairly quickly, but I’ve discovered to my vast surprise that there are some small things that I can do.


This is really refreshing iced! Even my non-tea drinking husband likes it that way. ;)

Thomas Edward(Toad)

I read that as Sausage at first lol


LOL! I will always think of it as sausage tea now. :D


Sausage Garden tea, mmmm … :)


I now have a deep wish to own a sausage tree! :9 I can just see it in my head now. It would grow right next to my money tree.


Yes, I need both of those. I could plant them next to my bacon tree and my ham bush.


Oooh, a bacon tree! How exotic. :)

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drank Raspberry Mint Herbal by Teavana
1323 tasting notes

Queued post, written May 25th 2014

I took this one out of the EU TTB round 2, and I’ve been looking forward to trying it. It’s the raspberry that appeals to me here, even though the combination with mint strikes me as slightly odd. It’s not something I would have ever thought to put together myself. I’ve been waiting for a good time to have it, and I believe now is it.

The colour is borderline disturbing and there’s a smell of spearmint in this that made me actually recoil. I tried smelling the wet leaf inside the pot as well and there was a distinct aroma there of human… Nevermind that. I don’t think that’s a thought I wish to continue with.

It doesn’t smell like raspberry or any other kind of fruit though. Mostly just spearmint. Granted that’s a strong smell, a stronger smell than raspberry, so all is not lost.

It doesn’t taste like raspberry either. It tastes like hibiscus. Not surprising given the red tint to the colour. Or the grimace on my face everytime I try to sip it.

Hibiscus is not a berry. It does not taste even remotely like any berry ever. Stop trying to foist it on people claiming it’s a berry flavour!

Hibiscus tastes like blood to me. Metallic and sour and disgusting. Spearmint tastes like toothpaste, basically.

What I’ve got here is a cup of blood-flavoured toothpaste.

No thank you, says I.


lol blood flavoured toothpaste…. gross


Holy smokes that’s a first I’ve heard, hibiscus tasting like blood.


Sil, isn’t it just?

KiwiDelight, it’s the metallic tang that gives me that association. Probably also to some extent the colour.


It actually does remind me of blood as I see the color of the water change. Makes a perfect association in my mind because (warning: tmi) I drink hibiscus when I’m menstruating (since it’s loaded with vitamin C).


So the wet leaf smelled (literally) like crap, and the tea liquor tasted like blood flavored toothpaste? Ewwwwww! I’ve not been impressed with Teavana myself. I have a blackberry mojito green blend that tastes mostly like bitter hibiscus swampwater. I think Starbuck’s should stick to coffee.


Teaqueen, I can’t actually rightly remember now what it was it smelled like, but it was definitely some sort of… discharge. :/


Kiwi, I don’t think I change my habits much during those times, although I’ve attempted it. As a small experiment I have lately tried to remember to avoid caffeine and choose herbal things on the first day, because I’ve been told that caffeine can have a negative effect on cramps. I can’t say that I’ve noticed much of a difference there, though.

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drank Christmas Punch by Die Tee Familie
1323 tasting notes

Queued post, written May 25th 2014

MissB shared this one with me. It feels a bit weird to have a Christmas themed tea at the end of May, but I have a box to empty and I can’t just have it lie around until December. Normally Christmas blends don’t really appeal to me much. They’re usually far too cinnamon-y and I don’t really care for cinnamon in my tea to be honest. I find the combination of tea and cinnamon a little strange, which is also why I’m having such trouble with chais. I find that the typical Christmas blend is usually in that same sort of category as chai.

I’m not certain what’s Christmas-y about this. It doesn’t really taste like Christmas to me. It’s an orange tea with some sort of spice in it that makes it quite sweet, but I can’t really recognise it as any particular spice.

It’s pleasant enough to drink but not something that has me falling over with glee.

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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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