60
drank Buttered Rum (organic) by DAVIDsTEA
124 tasting notes

Almost finished with my pouch. Yum, the creamy butter and coconutiness!

Anyway, I’m mostly writing this to say goodbye for the next few months to my fellow Steepsterites. I was accepted to join a professor’s field seminar in Ethiopia, so I’ll be in a rural area for most of the next two and a half months and probably won’t be getting internet until the last few weeks of the seminar, in Addis Ababa. My flight leaves early tomorrow morning. Take care, everyone, and I look forward to reading all of your notes when I get back! :)

Bonnie

God be with you. Such a beautiful history but so much suffering too.I look forward to the stories on your return,especially when you’ve had a real coffee ceremony (maybe you’ve been to one here) . You’ll be there for all of Lent and possibly Pascha (Easter) which is a big deal there.

Terri HarpLady

I think this was one of my picks for International Talk Like a Pirate day!

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Bonnie

God be with you. Such a beautiful history but so much suffering too.I look forward to the stories on your return,especially when you’ve had a real coffee ceremony (maybe you’ve been to one here) . You’ll be there for all of Lent and possibly Pascha (Easter) which is a big deal there.

Terri HarpLady

I think this was one of my picks for International Talk Like a Pirate day!

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Bio

Update

Have been occupied as of late with grad school. I’ll still be on Steepster, but will mostly be in lurk-mode with the occasional review.

About Me
Student with far too many interests, ranging from medical anthropology to evolutionary biology to bioethics to medicine to computer science to theatre, and lots more.

Brewing
Brewing method is usually Western style for black teas (2-3 minutes at near-boiling), “grandpa style” for shu pu’ers and longjing, and gongfu (with a gaiwan) short steeps for sheng and shu pu’ers (two 5-second rinses, then 5, 10, 15-second steeps with a gradual increase in steep times to taste). The gaiwan is also used for oolongs though I sometimes use a brew basket if the gaiwan is occupied and I’m taking a break from pu’er.

Preferences
I enjoy black teas, pu’er, and oolongs (leaning towards aged, cliff/Wuyi, or roasted/dark), depending on my mood. I don’t usually drink green tea but do enjoy a cup every so often.

Ratings
My rating methods have changed over time and as a result, they’re very inconsistent. For the most part, as of 11 November 2014, unless a tea is exceptional in some way (either good or bad), I will refrain from leaving a numerical rating.

I plan to give my rating system an overhaul and will eventually get around to rescaling older ratings.

99 & 100: I will go to almost any lengths to keep this stocked in my cupboard.
90-98: I’m willing to or already do frequently repurchase this when my stock runs low.
80-89: I enjoy this tea, and I may be inclined to get more of it once I run out.
70-79: While this is a good tea, I don’t plan on having it in constant supply in my tea stash.
50-69: This might still be a good tea, but I wouldn’t get it myself.
40-49: Just tolerable enough for me to finish the cup, but I don’t think I’ll be trying it again any time soon.
Below 40: Noping the heck out of this cup/pot.

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