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I get apple, I get something berry-ish (kind of?), I get a hint of caramel more in the aftertaste and how it blends all together, and I get a decent black tea base. A truly unusual blend, one that’s got me cocking my head to the side and going, "Hmmmm?

Having said all that… like many of the teas I’ve brewed today, I oversteeped this as well. Which blows because I had just enough for a large Timolino-full, and it was a gift from the lovely Cavocorax. Sigh. Well, I am very, VERY grateful I got a chance to try it, so thank you muchly for that!

Flavors: Berries, Caramel

Preparation
200 °F / 93 °C 8 min or more 2 tsp 16 OZ / 473 ML
Sil

mais non! ca fais du mal lorsqu’on a des problemes en faire un tas de the sans le laissez pour trop long.

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Sil

mais non! ca fais du mal lorsqu’on a des problemes en faire un tas de the sans le laissez pour trop long.

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Bio

Teaholic! Currently loving flavored blacks, greens, whites and rooibos blends, straight blacks and greens, and have a long-standing adoration for herbals/medicinals. Dessert teas top my list along with anything cocoa-y (like Laoshan Black, any of Verdant’s chai’s and Whispering Pines’ Mint Chocolate Chip). Missing living near a tea shoppe that offers a lot of options; other than DAVIDs a few blocks away, I’m buying most of my stuff online. Still, I have more than two cupboards devoted to tea, and a ridiculous amount of it!

In addition to loving tea, I’m a dating columnist, single mom, nerd, and avid knitter. I read way too much, type even more, and spend my ‘free’ time either running, swinging kettlebells, or hanging with friends.

I love tea swaps, and will gladly swap anything I have that I have enough of to share.

Allergies: Strawberries and all grains. I’m having a mild allergic reaction to both lavender and some roses in tea, and thus I’m avoiding these for now as well. I also avoid sugar and Splenda where possible.

Location

Burnaby, BC, Canada

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