Janefan

used this recipe to make Chai vodka:
http://coffeetea.about.com/od/preparationandrecipes/r/MasalaChaiVodka.htm

I have about 1/5 of a “fifth,” so I just put one heaping teaspoon in it last night. It will probably “steep” for 24 to 36 hours instead of the recommended 10 because a) I’m lazy and b) I can’t decide what other container to strain it into once it’s done. I also haven’t decided how or when I will drink it… probably just a vodka “martini” with Bailey’s like this http://cocktails.lovetoknow.com/Baileys_Vodka_Martini

Is it wrong to blend Indian chai with Irish creme? I think I’ll call it a “George Thomas,” after this wacky dude I just learned about via the magic of the internets: http://ezinearticles.com/?The-Most-Famous-Irishman-in-India,-George-Thomas&id=1650863

these have ben in my cupboard for a year or more… at some point I got rid of the box, put the bags in a ziploc with the brewing instructions. So all I know is it’s one of the “Paradise Blends” but I can’t find it online – probably discontinued.

Followed the directions to make a half gallon pitcher last night. Having some today with lunch. Tastes like plain, unsweet tea up front, with a raspberry finish. Maybe a hint of passion fruit? Could use a bit of sweetener to even it out. I’ll probably try stirring in some agave.

best with a bit of honey

another tea I’ve “unblended” — removed the chunks of melon and apple from my spoonful. Rinsed the leaves with the boiling water 10-15 seconds to try to remove pumpkin/cream flavoring, then steeped 10 min, no additives. Result: weak rooibos with a hint of cream. Exactly what was to be expected I suppose… it actually leaves a creamy aftertaste/smooth texture on the tongue, which is weird!

I can’t wait for my Stash Red Fusion (loose!) to get here. I bought some stopgap bagged rooibos at Harris Teeter, got home and looked it up and realized it was the Twinings that I’d disliked only days before. facepalm I should have either shelled out for the pretty good but expensive Numi, or settled for the placid but unobjectionable Celestial Seasonings Madagascar Vanilla rooibos. haven’t made it back to the store to exchange it yet, so here I am unblending my rooibos blends in a sad attempt to get plain ol’ red tea. :-(

tastes pretty much like hot apple cider (the powdered kind that comes in packets). Can’t really taste the rhubarb, not sure what it tastes like anyway. Don’t think I’ve ever had it!

I guess I should call this “I unheart almonds,” because that’s what I did — removed the sugarhearts from my teaspoon (about 9) and steeped for 8 min to get a strong cup of rooibos with a gentle hint of almond. The natural sweetness of the rooibos, plus whatever residual sugar was left, is just sweet enough for me. Added a generous glug of 2% milk (a bit too generous, really) but it is now an enjoyable drink for me, whereas before it was FAR too sweet.

I find this really soothing at a lukewarm/room temp. I am icing the rest to see how it is.

Steeped 8:30 (5-10 recommended). Smells very medicinal, tastes very herbal – tolerable, actually, but not one I’d drink for “fun”

hope it keeps me sore throat from becoming anything worse. There’s a nasty cold/bronchitis going around…

I have spiced rooibos, cranberry rooibos, pumpkin cream rooibos… this one little teabag is the ONLY plain rooibos currently in my possession.

This seems like a decent quality, plain rooibos. Not earth-shattering, but certainly not bad. Does have natural hints of vanilla and orange (it’s all rooibos – no additives). It is naturally slightly sweet, but I think a touch of honey or agave would really give it dimension. I had it hot and cold and liked it both ways. Would consider buying, but I prefer Stash’s Red/White Fusion.

meh. the (candied) pineapple flavor is weak, and the base tea tastes unremarkable. I added a packet of Sugar in the Raw, and it sort of overpowered any other elements in this tea. Now it’s just hot and sweet, with a hint of pineapple. shrug

great hydration for a hot day outdoors when water gets boring

made a big mug, am chilling it for a vanilla float later. This tea is SO good with vanilla ice cream!

delicate and well-balanced. The perfect touch of jasmine, not a heavy perfume. The green tea comes through and it slightly grassy and a tad astringent, but not bitter. A happy suprise from an in-person swap at our Tea Meetup. (I’m only 90% certain this is in fact Stash tea I’m drinking, but the name is right and the tea looks the same!)

still drinking my ice wine tea/grape juice punch. A few days after mixing it in the pitcher, the tea and juice seemed perfectly blended — in fact, the tea seemed to stand out nicely. However, today the tea tastes muted and all I’m getting is watery grape :(

No notes yet.

gonna need a matcha latte to wake me up and get me through this “hump day”

(matcha whisked into silk vanilla almond milk and served over ice)

the clouds in my tired brain are parting…

2 tsp in 12-16oz water; added a splash of silk vanilla almond milk. Very nice.

I can’t believe I don’t own any plain rooibos. This is as good as it gets. Not a complaint against the awesomeness that is “CCBRb,” I just need to buy some Stash Red & White fusion for those times when I just really want a soothing cup of warm red tea.

This worked really well last night. It usually makes my eyelids feel a bit heavy, but I don’t notice much else. Last night I swear I slept through the night… and didn’t hear my husband leave for work this am. I always wake up when he leaves! I did feel a bit groggy this am (but not real bad “medicine head” like with a sleep aid pill). Probably because I had the tea so late – after 10pm.

got this in a swap on http://swap-bot.com/

Very nice – I love that it’s just black tea and pomegranate, without any hibiscus! Most fruit flavoured Twinings blends all come out purple-red and tasting the same. This has the juicy sweet-tart flavor of pomegranate and the expected natural red-brown color. A nice relaxing fruit tea.

drank last week – 2 oz Firefly mixed with equal parts Reed’s Ginger Ale (which has much more bite and complexity than the oversweetened name brand stuff). Added a couple ice cubes, and once they melted everything mellowed out into a very drinkable cocktail.

original recipe here, as seen on Tastespotting:
http://cocktails365.wordpress.com/2010/05/09/ginger-glow/

I am borrowing JacquelineM ’s idea and scraping/chopping half a vanilla bean into my 1oz sample tin: http://steepster.com/JacquelineM/posts/33130

Should be drinkable in 3-4 weeks. I was looking for something creative to do with this tea to give it a new lease on life!

I am cold-brewing 8 Tbs in 48oz water for 8 hrs. Had a scant teaspoon left, so made a (rather weak) cup hot, with a bit of sugar.

Brewed a half cup then iced it down. Poured it into a blender with one container plain greek yogurt, one sliced peach, 1 tablespoon orange blossom honey, and about 1/2 cup vanilla almond milk to make a rather thin but yummy smoothie. Served in a tall glass with a few cubes of ice.

iced matcha latte with Silk vanilla almond milk – aka “the usual” :D