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81

1.5 tsp for 250mL water @93C. Steeped five minutes.

Because this blend contains green tea and jasmine, I decided to go a little gentler with the water than the recommended 98C.

Not sure what the “artificial flavouring” is, but this blend has a definite peachy taste to it. I don’t catch much jasmine, but I can smell roses, especially at the tea cools. Tea liquor looks like one from a dark green tea. A bitterness lurks at the edges; I think this one might get soapy is steeped too long. The blend of black and green teas in the base gives a slightly creamy mouthfeel. I’d hoped for more jasmine — and less peach — but this blend is quite agreeable

Preparation
200 °F / 93 °C 5 min, 0 sec
Michelle Butler Hallett

It reminds me a lot of Tazo’s Joy — the creaminess, the faint peach, and how it plays well at a lower temp.

Michelle Butler Hallett

Tried this again today at a lower temp again — guesstimating 88C (kettle at work with one setting: ON) and it’s even sweeter. It still gets a bit bitter. I’m thinking it needs to be treated like a green tea, even though DavidsTea labels it as a black tea.

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Michelle Butler Hallett

It reminds me a lot of Tazo’s Joy — the creaminess, the faint peach, and how it plays well at a lower temp.

Michelle Butler Hallett

Tried this again today at a lower temp again — guesstimating 88C (kettle at work with one setting: ON) and it’s even sweeter. It still gets a bit bitter. I’m thinking it needs to be treated like a green tea, even though DavidsTea labels it as a black tea.

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Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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