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Really loving this one – it’s got a permanent tin in my cupboard!

Brewed 2 1/2 tsp (though might have been closer to 3 tsp as they weren’t really level) in about 12 oz of water. Added a tsp of rock sugar to enhance the creaminess. So good!

Also nice with hummus & salty pita chips – balancing the sweet and salty!

I’m pretty low on this and am dreading the day that my tin becomes empty. Hoping to not let that happen! It’ll take discipline, but this is worth it! :)

Preparation
180 °F / 82 °C 2 min, 30 sec

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Bio

I’m a native Midwesterner (Iowa, specifically) who was happily uprooted to California twice. SoCal is what I consider home, even though I currently don’t live there. I hope to return home again!

Tea has really come to fill the void of my current displacement. My husband & I (with our two tiny weenies) moved to Indiana hardly knowing a soul. It’s been a tougher transition for me than I’d thought it would be. I have amassed a cupboard of teas to keep me company until I feel more familiar in my newer surroundings.

I will refrain from giving numerical values to teas because I am a faddist. My likes and dislikes are constantly changing. Flavored blacks are what I gravitate to the most. Having said that, I do enjoy a wide variety of teas – you name it, I’ll try it. I may not like it today, but I might revisit it later and love it.

Flavor note: I prefer my teas to be bold in flavor. I am starting to come around to drinking tea without additives. But I do like to dirty my tea with rock sugar/simple syrup and sometimes with half-n-half/milk. Unflavored greens are unsweetened, but flavored greens I usually add rock sugar. Lately I have been favoring flavored guayusa and matés.

Location

Indianapolis

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