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99

Summer Harvest! You are finally in my cup! 199th tasting note! Woo hoo! Ahem. This tea smells of caramelized figs, dipped in chocolate and baked into a dark rye beer bread that was made from stout (so not a rye beer, a rye bread, made from stout, got that? I have to be clear on these things). Sorry I have a case of the sillies this morning and it is all because of this tea! I was grouchy before this I swear! Sweet malty black tea where have you been all my life?

Oh no my mug is empty! Off to rebrew, then some food, then vacuuming and shampooing the old Buick Century. I have been driving a grandma car since college, but that all changes in a few days. My mom is buying a new Prius and giving/selling me her “old” one, payments are cheaper than any lease, so it feels like a gift. Enough rambling, back to the tea!

Terri HarpLady

I don’t drink, but this tea makes me think of Guinness Stout! LOL

Sil

Terri…this tea is wonderful! It’s got malty and chocolatey tastes to it…if you’re ok drinking black, this is one of the most flavourful black unflavoured tea i’ve had heh

Autumn Hearth

I almost wrote Guinness but left it at stout in case that might turn anyone off, but yes!

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Comments

Terri HarpLady

I don’t drink, but this tea makes me think of Guinness Stout! LOL

Sil

Terri…this tea is wonderful! It’s got malty and chocolatey tastes to it…if you’re ok drinking black, this is one of the most flavourful black unflavoured tea i’ve had heh

Autumn Hearth

I almost wrote Guinness but left it at stout in case that might turn anyone off, but yes!

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Profile

Bio

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.

Location

Baker Street, Berea, Ohio

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