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Recent Tasting Notes
Last night I prepared a Moroccan feast — meat pies, carrots, gazelle horns, etc. — and served this with dessert. I hadn’t thought of cardamom with tea. Used to drink it with Lebanese coffee in Manhattan all the time. It’s a nice not-quite-chai flavor. Great after dinner.
I need to try making some iced tea from this.
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My parents received this as a gift and passed it along to me. It smells amazing, though I’m still experimenting with the steep times.
It’s spring on the calendar, but not outside in Chicago. A chilly, rainy Memorial Day here — so I reached for the canister I’d purchased recently from Dream About Tea (http://www.dreamabouttea.com/) full of fragrant, toasty spring-flush Dragonwell. If I can’t feel spring, I might as well taste it.
Had this at my local turkish cafe in Leicester (Zesty Meze) great food and drink! Sorry brand unknown, but made and served in the traditional way.
This was given to me as a gift once in a clear plastic bag with no details as to origins of any kind. I wasn’t expecting grandness and it is indeed pretty mainstream. It could have been a whole lot worse. Just had a sort of craving for green tea last night and it’s lasted into this morning.
My karigane comes from a very special and exclusive lot grown entirely by an elderly gentleman living in Saga. The tea he grew in his back yard and produced by hand caught the attention of a Chanoyu supplier in San Francisco where it was kept behind the counter only to be shared with friends and afficionados. Luckily, I have some very good friends!
This is normally one of those things that I only drink if I’m ill and real tea tastes weird, or to experimentally blend wtih other teas. Here is a different sort of tip for you. You know that cocoa powder for making hot cocoa? Just a spoonful in a cup, add boiling water, stir and you’ve got hot cocoa. Make a pot of peppermint herbal and use that to make your hot cocoa instead of regular boiling water. It’s very delicious, like drinking melted After Eight, except without the icky cream
Brewed several pots in a coffee brewer, added stevia then chilled and drank cold.
not sure the company, but this is clearly chai (from a round tea bag).
It’s been a few days since I’ve logged anything, hmm.
Threw in the whole packet(about 2 handfuls) and boil over low heat. Enough to make 3 cups. I will usually get the roots instead of ginseng’s head as it’s cheaper but doesn’t taste as strong. ✌✌✌
Brewed this tea at the STI tea certification class. Clean, light taste.
It’s time to study.