42

I’m confused by the high rating for this on here. Although I had it a few days ago, the bitter, almost tannic coconut in this made the rest of it unpalatable for me, and I dumped it. Will have to try again, perhaps at a lower temperature, to see if I can get it to taste as lovely as it sounds.

Flavors: Burnt, Coconut, Tannin

Preparation
200 °F / 93 °C 2 min, 0 sec 2 tsp 12 OZ / 354 ML
Courtney

That’s too bad! This is one of my all-time favourites.

sherapop

Your temp was too high, probably. I brew this at 73 or 76 tops…

TheTeaFairy

I gave up on coconut tea. First, it’s hard to find a good one, second when you do find one, it turns waxy and sour in no time…

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Comments

Courtney

That’s too bad! This is one of my all-time favourites.

sherapop

Your temp was too high, probably. I brew this at 73 or 76 tops…

TheTeaFairy

I gave up on coconut tea. First, it’s hard to find a good one, second when you do find one, it turns waxy and sour in no time…

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Bio

Teaholic! Currently loving flavored blacks, greens, whites, green 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.

I own an obscene amount of tea, and am always happy to share. Just got back from a six month exploration of Western Europe, so I’ve got some pretty lovely tea that we just can’t easily find this side of the pond. Woot!

In addition to loving tea, I’m a dating columnist, nerd, and avid knitter. I read way too much, type even more, and spend my ‘free’ time exploring, playing board games, reading, hiking, hanging with friends.

Allergies: Strawberries and all grains. I’m having a mild allergic reaction to both lavender and some roses in tea, although for some reason the French seem to have figured out how to do this without making me ill. I also avoid sugar and Splenda where possible.

Location

Burnaby, BC, Canada

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