OMGsrsly

I have the one with the flat filter in it, which means that for black teas the brewing time is the 4-5 hours it takes to drink my tea. I usually use it for herbal teas because of this, but if I want black tea for later (because it truly does keep your tea super hot), I’ll make it in another container then pour it into this mug.

Sad thing is I forgot milky tea in mine, and I can’t get the smell off the rubber seals. I think it’s time for another baking soda soak, and maybe a vinegar or bleach soak as well. :/

2012-12-20 21:21:52 -0500

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Cavocorax 2013-03-20 20:43:36 -0400

What’s the flat filter? You don’t have a steeping basket?
Hope you were able to clean the seals!

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Black teas are my favourite, although I do drink the occasional green tea. I am exploring herbal and fruity teas for summer icing and winter evenings, and oolong and pu erh are new and exciting… although I do not like an oolong that tastes mostly of seaweed. I avoid mint, and my BFF is allergic to raspberries, so I read a lot of ingredient listings.

I have discovered that I do not like teas that are too roasty and toasty. Some Rig Red Robe teas are ok, some Yunnan Blacks are ok, some hojichas are ok. Just some. I seem to prefer traditional blends (oh Irish breakfast), Assam, Ceylon and Nilgiri types as unflavored morning caffeine boosts. Flavoured black teas are closest to my heart, and therefore take up the most room in my stomach.

My ratings are based on the little faces, and depend on what face I make when I sip the tea! :)

(Isn’t that a bling-tastic tea cup?)

Also: A map of tea places in Vancouver. I’ve been to some of them, but not a lot. If you have any suggestions, please let me know!
http://goo.gl/maps/gXsKK