I’ve officially moved this tea to my work since it is one of the hardiest teas I own. I have it in the sachets, and it will steep the length of the cup, and be good without sweetener or milk. It’s so wonderful to drink at 1:00 AM for my lunch break.

Since I’m the one drinking it I tend to not notice how fragrant it is (probably because I’m too busy tasting it!) but a few of my co-workers have asked what it is, and one tried a sachet last night and LOVED it, especially the part about no sweetener needed.

So I guess I’ll just go ahead and order a bunch of sachets, as I’ll probably be sharing this one a bunch. Yay for fabulous tea!

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. "


Medford, OR

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