Another yummy season spanner! I can have my spring/summer Earl, and some fall/winter vanilla in one shot. The vanilla is a bit trashy, the tea base isn’t the best, but I still can appreciate it for what it is.

(The cornflowers, though, are lovely. I smile every time I see that brilliant shock of blue against the dark tea leaves when I open this tin.)

I’ve decided not to replace this one. I’m going to try cutting a vanilla bean into one of my really good Earls instead when this is done. But gosh darn it, I enjoy slumming with this tea every now and again! ;)

Preparation
200 °F / 93 °C 4 min, 0 sec

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Bio

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 attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.

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

Location

Collingswood, NJ

Website

http://jackiemania.wordpress....

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