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It is no fault of this tea that I really don’t like anise, but I don’t. I really don’t. I somehow glossed over that key word ‘aniseed’ in the description and ordered it anyway. Eww. I messed this one up though, it is no fault of the blend.
My friend used to make his own absinthe, high test stuff made with everclear. We all hated it, it tasted like poison, wormwood and anise. Which meant we would only drink it when we were out of options and too drunk to go somewhere to get anything better to drink. I never want to wake up sweating insecticide and twizzlers ever again.

That said, if you don’t have an absurdly strong aversion to any hint of licorice I am pretty sure this would be good.
Preparation
200 °F / 93 °C 5 min, 0 sec

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Bio

Hello, as you may have guessed, I am not really Londo Mollari. Apologies for the deception. I am Melissa.

In addition to my teas, I am a bit of a foodie, have an undying love for red wine and am lucky enough to have all the restaurants of DC and several VA wineries within a lazy reach of home. I have an ever-expanding orchid obsession and I have been known to talk to them. It helps.

To be honest, Tea went from being an interest to a bit of an obsession fairly recently for me – since I quit smoking. Tasting things is amazing, who knew?! Though a nice cuppa now replaces a much worse addiction, I spend FAR more money on this than I ever did on cigarettes.

I have loved tea ever since I was small, probably too small, visiting on the farm in Nebraska and drinking all my grandmother’s sun tea. I still prefer now what I liked then, watching tea slowly stain eddies of water, tasting nature.

Location

Washington, DC Area

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