Mmmm! Wasn’t sure what to drink this evening, I’ve spend the whole day drinking summer tieguanyin and have exhausted the leaves or perhaps my tastebuds. Lasagna doesn’t go well with any tea so I had to brush my teeth and once I got the mint flavor in my mouth I have a craving for eggnog! No long gongfu session required, I can just curl up with a mug or two.

I could tell just from opening the package this would be delicious. And it is seriously spot on, minus the thickness, but it is certainly creamy. In fact I think I prefer this to the real thing, always made me a bit squeemish even though every year I find I do love the taste. I also don’t think I could drink eggnog warm but I love the warm in this!

I’ll probably still have the custard-nog once a year and brew this up the rest of the season. Oh and I love that Stacy’s blends reinfuse so well, this second mug is just as good if not better than the first. Well done!

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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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