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So Maple Pecan was my breakfast tea (quite literally), Pumpkin Creme Brûlée was my hello you need to eat lunch now you silly girl tea and this was my before, during and after dinner tea (apple chicken sausages, perogies, veggie pancakes- like potato pancakes and peas).

When I opened the bag it smelled very familiar and it tastes very familiar as well. My first thought was sweet white wine, then upon tasting, sparkling cider, then hard cider, sparkling white grape juice, champagne and back to wine! It’s not apple juice nor apple cider it’s not as strong and full and autumnal, it’s light and very refined and conjures up holiday memories of drinking non-alcoholic bubbly.

There are potato and buttery notes for sure, strongest in the first steep but in the second it was competing with the food which brought out its sweetness, it really was acting as the applesauce to my potato pancakes, but right now I’m lost in this effervescent mystery drink on the third, no the fourth steep! The flavor keeps on going and I’m loving it! Thanks Stacy!

Sil

Looking forward to trying this one!

Lynxiebrat

Drat…now this has got me craving potato pancakes! Though I generally prefer mine with sour cream. Hmm. I think I still got a box of them in the freezer…..

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Comments

Sil

Looking forward to trying this one!

Lynxiebrat

Drat…now this has got me craving potato pancakes! Though I generally prefer mine with sour cream. Hmm. I think I still got a box of them in the freezer…..

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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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