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The dry tea is large pearls of black tea. While steeping the balls unfurl into a mass of black tea leaves.

The brewed tea smells sweet and slightly floral. There is a hint of sweet grains – maybe wheat or rice – I can’t quite place it.

The tea has hints of a sweet milk chocolate bar with rice crisps in it. Mmmmm. Delicious. This would be a great tea for after a heavy meal, just a touch of sweetness.

Edit: The more it cools, there is strong nutty taste to it, like unsweetened hazelnut.

Preparation
205 °F / 96 °C 2 min, 0 sec

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I am a lifetime tea lover.

I did foray into the world of coffee for a period of time, but I returned to my true love. I still, however, enjoy a good cup of java.

My all time favorite tea is Earl Grey, which I drink every morning, the stronger the bergamot the better. I definitely prefer natural oil of bergamot to artificial flavouring.

I mostly like black and dark oolong teas. My current favs are Fujian blacks, Keemun and Assams, and Wuyi oolongs. I gravitate towards anything with lychee in it. I also drink a lot of herbal blends but am wary of hibiscus. I do not favour mate, or pu’erh tea, although I have found a few blends that I like. (I so badly want to like straight pu’erh tea but it all tastes gross to me. I keep trying though). Rooibos, green and white teas fall somewhere in the middle. I find myself gravitating towards heavily roasted oolongs and teas from Paris/France based companies.

I love iced teas and cold brews.

My current tea goal is to make the perfect cup of chai from scratch – almost there…I think.

I am in love with the whole experience of tea.

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Saskatchewan, CANADA

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