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The smell of this makes me think I’d better save drinking it for lazy days. Mostly because all I want to do is crawl under a blanket with a mug of this and a book. It is so comforting and homey!

Steep notes: 2 tsp. leaf to 14 oz. water, 2 oz. milk. No sweetener.

The base in this tea peeks out more than in S’mores or Eight Candles. It also is a smidge astringent, and the milk didn’t really help smooth it out much. I’m wondering if that might also be a slight bitterness from the apple peel?

Eh – I think this one needs a little sweetener to help bring out its flavors a little more. That or a little longer steeping, which I’ll try next time, too. The smell is amazing – and if I can get that smell to turn into taste, then this will be another reorder, too.

Yay for wonderful tea!

Preparation
Boiling 3 min, 0 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. "

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Atlanta, GA

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