I was nervous about trying this tea again. When it’s good, it’s really, really good – problem was, it seemed to require milk and sugar to get there.

Prepped 1.5 tsp. tea at below parameters, added 1 tbsp. coconut milk. Can I just say that I love being able to eat pancakes without actually eating them? I love getting a mouthful of creamy maple syrup followed by the cakey note. The coconut milk is usually not my preferred additive, but it pairs really nicely here – I think because it adds a thicker, chewy mouthfeel. Whatever it is, I love it!

(Although I do still have some scratchy throat stuff going on once I get about halfway into the cup. What IS that???)

Boiling 4 min, 30 sec

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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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