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1624 Tasting Notes

drank Hampton Breakfast by Ahmad Tea
1624 tasting notes

There are not adjectives powerful enough to describe how I loathe springing forward. Sorry, DST lovers. My poor circadian rhythms are in a tailspin.

Nothing’ll do but tea-based caffeine at its stoutest until I actually see daylight in the morning again. So this may be in the frequent-drinker lineup for a while. When you dole out the leaves judiciously, it has a little coppery-fruity foretaste. As it sits, it just builds more muscle. Muscle I need to drag me through the day, I think.

K S

For most of my life Indiana was on Indiana time. We never changed our clocks. I think we changed time zones or something. It actually got dark around 10:00 and it was daylight when I got up. A few years ago they changed us to eastern time for no good reason other than so they could play golf half the night. Yes, I’m grumbling. I don’t even have a job and I can’t adjust to time change. Hate it. Hate it. Hate it. Now that you have me wound, I guess I’ll make some tea… of course I was going to anyway :)

JacquelineM

I agree, agree, agree! HATE spring forward!! Give me back my hour!!!!!

gmathis

It’s a conspiracy. Night people. Bah. ;)

ashmanra

I love DST but wish we would just stay on it all year!

Azzrian

That one hour for me equates to about 5 hours.

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drank Orange Creme Dreams by Talbott Teas
1624 tasting notes

Hubby went peppercorn crazy at the bulk herb store and the pink ones were just so cute…

…that I crushed a pinch of them into this nice orangey blend, most often compared to Creamsicle flavor. Their presence was detectible when the cup was hot, less so as it cooled.

Which leads to a couple of questions for amateur or pro blenders and alchemists: 1) how many peppercorns does it take to really warm your cup up? 2) what kinds of tea do you or would you put a peppercorn in?

Sil

nomnomnom this sounds good!

Bonnie

Peppercorns in chai and chocolate (although I use something like a basket and play with the strength…this way you can pull the basket out.).

gmathis

I’m not much of a chai person, just in the dead of winter, but I have some Belgian Chocolate rooibos that might be good with a kick…

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74

This is my other alt-health experiment for girl stuff. Husband teased me; said it looked like dryer lint. (He’s right.) But again, health benefits outweigh attractiveness. Here’s a rundown: http://wellnessmama.com/5107/herb-profileraspberry-leaf/

It tastes like what you’d expect from a raspberry leaf—35% raspberry, 65% plant roughage. Not particularly sweet or bitter; just leafy. I’m thinking it might be really pleasant chilled come summer.

Indigobloom

I love it with some honey. Really works for those girly days! :D

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Updated to the correct supplier; it’s a bulk buy from my local bulky herb place. Cheap; $1.79 for 2 ounces.

Have been wanting to give this a try since I heard about it on Dr. Oz as a good appetite suppression/diet companion tea. (I don’t take Dr. Oz as a final authority; that’s just where it came to my attention.) However, it does sound like I’m drinking a cup of vitamins: Fresh chickweed contains high amounts of vitamin C, as well as vitamins A, D and B. Iron, calcium and potassium can also be found in chickweed.

So, there you go. From a health standpoint, it sure can’t hurt. From an enjoyment standpoint, it may take a little massaging. Straight up, it tastes like green wood soup with a little dandelion thrown in. Savory, not sweet. I’m thinking something fruity or flowery (apple? tulsi? lemongrass? lavender?) might tone down the barkiness.

Indigobloom

Neat! what is green wood?

gmathis

It’s what my imagination says it would taste like if you run out to the nearest tree, snap off a twig that isn’t dead yet, peel off the bark and lick it. (Not that I would ever try that ;)

Indigobloom

LOL I wouldn’t do that either, but I can certainly imagine what you mean!

ashmanra

I have spent many hours in my hands and knees pulling chickweed. I should have been making tea…

gmathis

When I was surfing to get a feel for the health benefits, I read something about it being used in salads…

Ellyn

I love your description!! I can totally taste it!

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87

I rarely sweeten my tea, but I needed something to convince my rotten sweet tooth that I really don’t need dessert. (That lovely spring-weather realization that one must streamline if one doesn’t want to buy a new wardrobe in slightly larger dimensions…) Oh, well, it’s supposed to get cold again. I’ll pile on another layer.

So I drizzled a little honey in the bottom of the cup before steeping this. Gives it enough extra sweetness to mimic an apple turnover.

Keep the bag in when you drink this one.

CrowKettle

I should pick this one up as a temporary chamomile- it sounds good (especially with the honey)!

gmathis

The apple flavor is nice—natural tasting instead of “flavory.”

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Need to finish the packet of this before it loses its Irish fling, and as it’s a little long in the tooth, need to step up the steep time and amount o’wee leafies. As it is, the creme gets you before the mint.

But today I would gladly imbibe generic-grade grocery store fannings as long as I can do as I just did…rocking slowly outdoors in my patio glider (first time in too many months!) watching the daffodils grow.

Sil

mmm outside…i went for a walk in the sun today too

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67
drank Rouge Bourbon by Mariage Frères
1624 tasting notes

This tin is nearly empty, and it’s had a hard life. The vanilla’s waning. But keeping with “use it up, wear it out, make it do, or do without” (thank you Ma Ingalls), I tossed in a fingertip sized pinch of cacao nibs and a pinch of calendula leaves. That added a little twinkle and a little sweetness.

I have two quart jars of calendula leaves. At one small pinch per steeping experiment, my supply could well outlive me.

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drank Mamma Mia by The Simple Leaf
1624 tasting notes

This one is getting old, but it’s still juicy, not too acidic, a little cocoa taste at the very bottom of each sip. (Have been doing much troubled philosophical pondering this week on the validity of the “it has to be new to be good” mindset, so this was a good fit.)

I don’t give Darjeelings enough time and consideration. This is good.

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Either a) this is an acquired taste or b) this cup had a few more chrysanthemum heads than the previous couple, but this round is a bit sweeter than the previous ones without additions of any kind. Less leaf mulchy. I think we’re finally getting acquainted.

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Ahhh! Now this is plausible cherry flavor, still a little sweet and syrupy, but the dried pineapple balances it nicely. And whaddya know? Son who calls tea “water with aftertaste” actually had a cup with me. That alone makes it worthwhile.

(I think I’m turning into the mommy from “Love You Forever” when the son grows up.)

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Profile

Bio

Somebody asked me once when I became a tea junkie; I think it dates back to college when I needed caffeine for a 7 a.m. class but chose not to do coffee. My favorite teapot is a medium-sized Brown Betty given to me by my Mema; the painted flowers are chipping off, but the size and feel is perfect. I rejoice when I get a morning to brew a pot of loose tea starting with a kettle; not a bag and a hot pot.

Location

Southwest Missouri

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