Oh my goodness! This tea smells amaaaazing! Mmm amaretto! I want to bathe in it! I have a soft spot in my heart for amaretto though I haven’t drank it in a very long time. When the husband and I started courting there was a bottle of amaretto in his dorm closet. Perhaps courtship is not the most accurate term, but no matter.

And the blend is beautiful as well! I think this was what Teavana was aiming for with their Amandine Rose and all the incarnations that came before, but never achieved. Now that being said I was a tad disappointed on the first infusion. I used just under boiling water as recommended, normally I would used closer to 195.

I’m also not used many Indian black teas and haven’t had a Kundaly black to my knowledge. Most of what I think of as more British style blacks, whether from China, India or Ceylon walk a fine line of astringency for me.

However this reinfused well and I added a pinch of brown sugar and a splash of cream the second time round and it was lovely! Will play around with different steeping parameters in the future, because I know this has the potential for perfection!

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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.


Baker Street, Berea, Ohio

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