It’s lovely to start feeling better enough to drink this. I still can’t hack it without milk, but man, once that’s added it’s absolutely perfect. My lovely Frissy.

When I drink it I love imagining where it came from – I do this more than with any other tea I’ve tried. I know I’m romanticizing it but it makes me think of winter by the sea – gray clouds, wind and salted driftwood. It’s probably nostalgia more than anything else since I lived by the beach growing up. Still, something in the flavor is caramel and wood/earth. And shelter from the storm -cozy and comforting no matter what.

It makes the idea of winter almost tolerable.

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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. "


Medford, OR

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