drank China Breakfast by Rishi Tea
58 tasting notes


I let it go a little longer this time, mainly because that seems to help on resteeping. This holds up well to that treatment, and comes out slightly smoother but still rather flavorful. The perfume is still there, but much fainter, like a sachet of potpourri in your sock drawer. (What is it with me, socks, and this tea, anyway?! LOL)

Anyway, I timed the tea so it would be ready when my cookies were. I made some chewy molasses maple cookies, lightly spiced. They’re just a little crispy around the edges, and soft and chewy everywhere else.

It is heaven. Though, to be fair, these cookies would probably be good with a lot of black teas. I’ll be trying them with the aforementioned Molasses Chocolate Crackle next.

Homemade cookies/biscuits/cakes/whatever really do make EVERYTHING better. :9

Boiling 8 min or more

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Chef. Writer. Knitter. Inveterate tea lover. The first two are professional; all four are personal.


Chicago, IL



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