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So two weekends ago I went to my cousin’s wedding in Michigan then drove down to visit my in-laws for a week in Indiana. There were only two or three nice days at the very beginning and end of our stay. Rowan got to ride one of their new miniature horses but I didn’t get to ride one of the big ones due to allergies, rain and cold of doom that every one had (father-in-law actually got a pneumonia).

However I did get to sit down and order tea for my mother-in-law from Butiki and 52Teas and the Butiki box arrived the morning I was leaving so we brewed this up with breakfast. I probably would never order a banana tea for myself, I’m weird about banana flavors. Ripe bananas are great, bananas in homemade smoothies and banana walnut bread all good, but anything flavored banana, no thank you. This however was like drinking wonderful warm fresh banana bread, quite scrumptious! Hope she enjoys all her teas as much as we enjoyed this one, we brewed two pots!

Fjellrev

I normally don’t like banana teas but you make this sound wonderful.

TheTeaFairy

yay, glad you like it :-)

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Comments

Fjellrev

I normally don’t like banana teas but you make this sound wonderful.

TheTeaFairy

yay, glad you like it :-)

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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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