I feel accomplished! I got a swap to Jennkay and the T&C box shipped, I got groceries, and I cleaned out Mom’s car. All while sick! I’m much better today, though, as evidenced by my burst of energy.

This time I heavily doctored this: low temperature, short steep, underleafed by half, and added a handful of chrysanthemum flowers. The theory is that it’d turn out at least somewhat like the tea from the Thai restaurant nearby that’s so delicious. Short answer: it worked. It’s not quite identical to the blend I love, but it’s pretty close and delicious. I’d rate this cup 85/100 but the tea itself remains as-is. I think next time I’ll tweak it with just a little extra leaf to the same amount of chrysanthemum.

175 °F / 79 °C 1 min, 30 sec

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Elizabeth, college student, anthropology major, bio and history minor. I love to travel and try new foods (and teas!). I also enjoy music, books, video games as often as I can get my hands on them.

I loved tea as a kid, didn’t drink it for about ten years, and then rediscovered it a couple of years ago. Tea sometimes helps me feel better when chronic illness is making things hard. It’s also fun to experiment with!

I’m still pretty new to the types and brands of tea out there, but I’m interested in trying some of everything. My favorites are earl greys, yunnans, medium-bodied oolongs, Japanese greens, fruit, vanilla, and floral flavors. My least favorites are teas that are overly smoked, bitter, or contain strong hibiscus or orange peel.


Indiana, U.S.

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