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75

Tried this one western style today, and it was everything I wanted. I enjoyed it a lot more than the davidstea yunnan black. It still has that earthy note that I found so disconcerting about that one, but it’s a lot less potato-ey, and it’s there almost as an afterthought, hidden behind the chocolate and the spice. With a bit of chocolate, it acquired a creamy note that I liked a lot — I’ll have to try this one with cream and a bit of sugar. I also think it would go quite well with honey, and I’d really like to try it in a chai…

Basically, I’m glad I have a whole ounce of this one, because I’m so not done experimenting. =]

Preparation
Boiling 1 min, 30 sec

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Bio

Hi! I’m a linguistics major at a certain infamous east coast tech school, I write, I rock climb, and I have a mild obsession with Diana Wynne Jones.

I’m also Russian, which means I’ve been drinking tea all my life — always loose leaf, and always black. Black teas are still my favorite, but of course I dabble in a bit of everything. I really like ceylon, I recently discovered puer, and I’m having a lot of fun exploring flavored black teas (and making silly fandom blends on adagio…).

My tea cabinet may or may not be accurate at the moment, as I am transitioning between locations…

Rating system (work in progress):
95 – Wow!
85 – My favorites. Cupboard staple material.
75 – Really good. Debating whether to keep it around…
65 – Quite pleasant, but not for me. I probably won’t (re)purchase.
55 – Just okay.

Location

MA

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