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So I deliberately grabbed this this morning to see how it stacked up against yesterday’s Scottish Breakfast with the aim of picking one of them to get moar of so I can have quick brewing morning tea.
At first, I was firmly on Scottish Breakfast’s side – this stuff, other then looking hilariously like coffee grounds, smelled totally oversteeped, and there was a VERY strong bitterness to it that was a little TOO shocking in the morning. As I drank more of it, however, I started to get this really interesting (and unexpected!) fruity note. Fascinating! I hope this is not going to turn into one of those things where I basically just vacillate between whichever one I happen to be drinking at the time. (The solution is NOT to just buy both, dammit!)

On another note, I am once again doing a round trip down to LA and back today, so look forward to some half-drunk/half-exhausted tealogs in the evening! GOOD TIMES.

Preparation
Boiling 2 min, 0 sec

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Bio

I’m a Pole who grew up in Texas, is currently a graduate student in California studying Japan. How’s THAT for random?

Being Polish, my family has always drunk a lot of tea, and I am no different. I may drink more tea than water. On the other hand, I can’t say that I’m very particular about it; I’m generally pretty careless with steeping times and water temperature and I don’t even have a proper teapot (mostly because the lid broke during the move to California ;_;).

I always drink my tea unsweetened and I only add milk in the case of the most egregiously chai-ish of chais. (not really a big fan of milk in general)

Given that so many of my entries seem to be about my morning tea, I felt I should add something here about me and mornings: I fail at mornings. I fail at them a LOT. Therefore I often also fail at proper tea making in the mornings.

Location

Santa Barbara

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