Backlog from Friday morning.

Steep notes – 2 tsp. leaf, 8 oz. water, some milk, no sweetener.

The dry leaf smell is heavenly – pure dark chocolate! I love dark chocolate so this is promising. After steeping it still smells the same, so yay! And initially the flavor is matches up too – but then there’s kind of an artificial aftertaste taking away from that awesomeness. Maybe I used too much leaf? Or oversteeped? I don’t know. The other thing is that even with the milk it seems kind of thin in texture.

Of all the teas from my Della Terra order, I was least impressed with this one. But, on the plus side, I have only had one cup, so I’m sure I can tweak it! Maybe more of a latte style will work with this blend, since its taste is so reminiscent of hot chocolate.

Boiling 4 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. "


Medford, OR

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