JacquelineM

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JacquelineM drank Amandine Rose by Teavana

I added a little Demerara sugar to this tea this morning, and I think I found its most absolute sweet (pun not intended!) spot of deliciousness! Somehow the sugar gives the blend the wee bit of heft it needs (there is a fine line between delicate and weak I find!) and amplifies all of the flavors. I have a nutty, spicy, floral on the end of the sip amazing cup of tea. Paired with my croissant? I feel like:

http://www.youtube.com/watch?v=n3RSlUkw9U0

Ah!

2013-01-08 10:08:09 -0500

200 °F / 93 °C

4 min 0 sec

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Bonnie 2013-01-08 10:23:38 -0500

Good video!

Ruby Woo Scarlett 2013-01-09 04:46:34 -0500

I had to google demerara (I use stevia in everything myself but I’m always open to new suggestions!) I have very fond memories of this tea, it combines two of my very favourite things (almonds and roses). Thanks for the great video, definitely brightened up my morning :)

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I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and I am currently taking classes in order to become certified to teach.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes