85

This blend reminds me very much of Harney and Sons Paris. There is more fruity flavour in this blend, very much stone fruit. But I have a hard time placing which stone fruits, I get apricot, maybe plum, maybe cherry. I feel like I am getting a bit of a black currant type flavour.

The bergamot is moderately strong. You can definitely tell the base is an Earl Grey.

I got this one in one of Harney’s cute little tagalongs. Perfect to carry the tea around, and it fits lots in it.

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

I’m drinking this right now while scrolling through my dashboard/newsfeed. I get a titch of black currant as well, so it’s not just you. :) Stone fruits are hard to place as I find they very so much from region to region (I taste dark cherries from the South Island, for example, which taste very different to the dark cherries I would eat when I lived in British Columbia).

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Miss Starfish

I’m drinking this right now while scrolling through my dashboard/newsfeed. I get a titch of black currant as well, so it’s not just you. :) Stone fruits are hard to place as I find they very so much from region to region (I taste dark cherries from the South Island, for example, which taste very different to the dark cherries I would eat when I lived in British Columbia).

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Bio

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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