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the first thing i thought when spied this blend was ’it’s sticky!’ with great zeal. the last blend i sampled with this degree stick was steap shoppe’s cinnamon swirl bread (which is awesome).

i have been known to cook, also to bake… if you like to eat good stuff then it’s a good plan in my mind to know how to make it! when i make pineapple upside down cake the healthy presence of a fruit is secondary… the pineapple’s primary function is an unexplainable reaction with butter and brown sugar to create a lightly other-than-orange citrusy caramel which happily gets stuck to everything. don’t get me wrong, i eat plain avocados in droves and would eat sushi everyday if my budget could support it… but sometimes i just wanna be bad. and seeing as my cholesterol is perfect and my blood pressure is ideal i really don’t see the harm.

the blend was gummy, and i had high hopes: could it be a tea version of my sticky cake recipe? could it, could it? i hoped so! ShortSorceress was so kind by sharing, i had such high expectations… i could smell the pineapply caramel.

i sipped. ‘come to papa!’

it wasn’t the way it smelled! that’s not only unfair, it’s false advertising!!! i was bitter.

that was several days ago. i closed the bag back up and have been stalking around it grumbling. should i try it again? what if i got my hopes dashed for a second time? i have determined i will try again… i have enough for one more go. thusly i will forestall rating….

pineapple upside down cake, round II, let’s go……

ROUND II: with half the water and twice the recommended leaf i got the tea i had been expecting the first time around: distict tangy caramel, billowing clouds of candied pineapple steam and the much coveted detectable cake base.

oh yes… this could be sold at a bake sale. very nice! and after the success of round two i will numerify! well worth the second effort.

195 °F / 90 °C 5 min, 0 sec

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Time For A ReWrite!

A good friend of mine on here kindly asked me to do the Steepster world a favour and list my allergies front and center (fair enough, lol):

-COFFEE … rare, nasty, not even a bit funny if i’m exposed. (call me original)

-ROOIBOOS … is a new appearance. under certain circumstances i’m okay with it (ie if it’s GREEN and paired with mate) but because i have an auto immune disease i try not to poke at things.

*NOT an allergy, but an abnormality that drives my tea buddies bananas, i AM INCAPABLE OF TASTING CARAMEL AND TOFFEE. so i thought i’d list it at the top too. it’s very annoying. they smell great!!?

Hi! I’m James!

I’m a student: double major of human geography and psychology with the intention of chasing a double doctorate. (reading that over it occurs to me again that i must be crazy).

i’m a live and let live sort. i look and see alot of silver linings. my discovery of tea has only served to further that viewpoint. for me tea is art and nuance, watercolours and bold brushstrokes….

swaps are grand things! the element of surprise in a tea swap completely trumps forrest gump’s chocolate box life metaphor, lol.

favourites: french teas dammann freres, mariage freres and nina’s paris especially.

i have recently discovered a german tea company that has romanced me: tea gschwendner (sp?)

mandala teas is brilliant and a company i count on.

justea and tealet are companies i study because of both their exceptional products and and business models, as well as their work with farmers who are TOO POOR for fair trade certification. this is highly relevant to my studies.

90-100 i need more
80-90 i might need more, or it might be a respect vote
below 75? it was likely an oops buy. my evolution into french teas has vastly focused what i like!!

however, i’m always open to trying things.

dislikes so far: guayasa, darjeeling, most peach teas.


Victoria, BC

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