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Ugh bitter bitter bitter brew. I wanted white tea last night, toddler wanted to have a tea party, this is the tin we grabbed. I made a little under 16oz hot and decided to try my hand at cold brewing the rest, knowing it was coming up on a year since I acquired it. I don’t know if it’s the age of the tea or the chamomile, but this is very astringent both hot and cold. Toddler says he loves it, after making a slight wince, go figure.

teawade

haha white peach sounds great. disappointed to hear that it’s bitter. maybe try cold brewing it? to get that balanced taste.

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teawade

haha white peach sounds great. disappointed to hear that it’s bitter. maybe try cold brewing it? to get that balanced taste.

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

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Baker Street, Berea, Ohio

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