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I made the strawberry pie honeybush last night and saw this one sitting next to it, and made a mental note to make this today. Ah, memories….this was my very first foray into 52teas and the start of my addiction. :)

Prepped my usual way – 8 minute steep of 1 tbsp. leaves in 500 ml. water.

I have been going through my supply of Coconut Cream Pie black since the last time I’ve tried this, so I wondered how the two would compare. This one has the tang of cheesecake at the front, followed by the coconut, while with the black tea I feel like the coconut is more front and center, with buttery, flaky pie crust following close behind.

I like (nay, LOVE) both of them – the only deciding factor between which one I drink is the caffeine content, and really, it makes me so happy that I have a coconut tea I can have whenever I want one.

One of my must-haves (luckily it’s part of the permanent collection!)

Preparation
Boiling 8 min or more

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

Location

Atlanta, GA

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