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Nature

Recent Tasting Notes

drank Spearmint by Nature
83 tasting notes

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83
drank Mandarin Peel by Nature
45 tasting notes

I haven’t brewed it on its own yet but I have so far successfully added it to lavender tisane and to lemongrass-ginger-apple-teabag concoction and both times it provided a very light citrus bite to the brew.

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100
drank Ginger by Nature
45 tasting notes

Ginger easily gets 100% rating from me as this is one ingredient that is readily available raw no matter which corner of the world you go. It has innumerable health benefits and makes a lovely brew either on its own or as an additive to many other teas, herbs and ingredients.

I also frequently add a bit of ginger when brewing some other tea for the second time. Where by itself it might have been weak, coupled with ginger it always produces a new and interesting taste.

Cofftea

I completely agree! Although I use dried from my local tea shop. I love adding it to whites and greens (especially Adagio’s ginseng green). I also steep 2.25g per 6oz of water, stick it in the fridge and then serve it over a slice of lemon for a great thirst quencher.

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67
drank Orange Mint by Nature
865 tasting notes

1.5g/8oz water. Used this to flavor my matcha this morning. Check out my Matcha Kaze from Den’s Tea tasting note to see how I did it.:)

Preparation
205 °F / 96 °C 3 min, 0 sec
Cofftea

2nd infusion. Combined w/ 3g Adagio’s cucumber white. Steeped 3 min in 8oz water.

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