Thanks again to Alphakitty for parting with some of this – I know how much you like it! :)

Trying to make some progress on all traded tea samples that I’ve accumulated. Three is a good start for today and all of them have been green-type teas. Tomorrow: black teas!

Used a heaping 1.5 tsp of leaf for 8 ounces of water. The brewed liquor smells good – slight lemony coconut over a nice green base. The taste is even more nice. I was tempted to add a little rock sugar, but refrained this time.

I liked this better than H&S’s Tokyo blend. Next time I might use a little more leaf, but it was pretty tasty the way it was.

Preparation
175 °F / 79 °C 3 min, 15 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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