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Rose St. Tea Co.

Recent Tasting Notes

82

A warming blend of Puerh and spices makes me wish I had some ready for me every time I came in from the cold. the earthyness of the puerh balanced with the kick of the spices makes for an excellent wintery beverage.

Preparation
205 °F / 96 °C 3 min, 30 sec

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79

Could be more minty but it’s just a subtle hint, which is nice. nothing in this is too powerful. not too strong tea wise, not too sweet, not too milky. is nice. i am warm.

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82
drank Qai by Rose St. Tea Co.
108 tasting notes

rather than using a CTC, I used Qi Hong, thus making a “Qai”. th chocolateyness of the tea makes this chai quite rich. a nice pick me up and lovely flavor!

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92

I was experimenting again and followed the granita recipe in The New Tea Book. basically, make a pot of tea, sweeten it for a desserty flavored treat, freeze it, but check on it every once in a while so that it doesn’t just make a big ice tea block. use a fork or spork to break up the crystals so you have a nice shaved ice treat. I used the best syrup from my sisters farm and it came out marvelously. more experiments to come!

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69

Umm, I’m not sure bout this one yet. Not terrible. Would go well with something sweet but not chocolate.

Preparation
190 °F / 87 °C 1 min, 45 sec

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73

First infusion was pretty bitter but each subsequent infusion was pretty tasty. I like experimenting with teas I don’t like all that much because I don’t feel like i’m wasting them. Then if I perfect some concoction I can try it with better more exotic teas to make my drink more exciting.

Preparation
195 °F / 90 °C 1 min, 0 sec

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