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Ho-lee MACKINAW, is this tea dark! It’s almost overwhelmingly dark. It makes me kind of hesitant. And I’m not even done steeping it! I was going to go for a 6 minute steep, but I pulled the plug around 4 minutes because that colour is too intense.
It smells very gingery. I don’t really smell the orange at all; just ginger. And fear. Full disclosure, I wouldn’t know an oolong or pu’erh tea to smell them even if I was told that was what I was smelling, so ginger is the only thing I can think of.
But not even like the gingery part of the ginger root; the woody skin.
Think I’ll let it sit for a minute or so until I balls up enough to put it to my lips.
It’s so dark…
Ooh, that’s unexpected. I slipped some honey in there while it was steeping (instead of my usual sugar) and left out the milk because I figured it would curdle. I think that instinct was probably correct. Even as I was going to sip it, my whole mouth was recoiling in fear, but with that first sip, the ginger slid around my mouth like, “It’s okay. It’s okay.” It warmed everything up, zipped down my throat and then left a nice cooling sensation on my tongue. Quite nice.
I can see this tea being a good one for if I was feeling kind of crappy or full (like it’s intended.) I’m pretty sure I’ll find myself craving it later. I can see why this is a popular tea.

Preparation
205 °F / 96 °C 6 min, 0 sec

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I’m a work-at-home mum. Seeing as how I work in the basement at the computer and am too lazy to brew myself a cup of coffee each day, tea has become my drink-of-choice.

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Winnipeg, Manitoba

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