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I first had this tea at the August Tea Room, and it made for a perfect pairing with lunch. Although since then I’ve had this tea at breakfast as well. No frills on this one, however it’s nice to have a medium-strong black tea from China every once in a while to keep my tastebuds guessing. This one is more robust than the Nine Bend Black Dragon and can turn bitter if steeped for too long. Milk and sugar bring punch up the flavor nicely.

Preparation
Boiling 5 min, 0 sec

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Bio

Intergalactic tea traveler. Will stop this side of the Milky Way for piping hot black tea in a fine bone china cup with milk and sugar. Add a tea sandwich and some sweet morsels and I just might stay a while. Music, Photography, Cooking, Art, Spirituality, and the Paranormal are preferred topics of conversation.

Tea Preferences: ALWAYS loose leaf over bagged fannings or god-forbid, dust. I do bag my own loose leaf, and will resort to pre-bagged black or herbal if I have to. Black tea is always taken with milk and sugar, and herbal may escape the dairy and sweet to thrive on it’s own in the cup on occasion.

Allow yourself the possibility of a life without bagged fannings or dust – and open your heart to all that – that is loose leaf. You’ll immediately discover where ALL the flavor has escaped to. It’s like a universe of flavor you never knew existed. ;)

Location

Los Angeles

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