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There’s a tornado watch, it’s raining, and I don’t go back to work until Friday night. So I decided to just make a few cups of this and watch the sky decide what it wants to do. Its nearly 70 outside, and I love it! Cold weather is death to me.

Of course the only downside to it getting warmer is that I tend to go off hot tea. If it weren’t such a waste of money and resources, I’d be tempted to blast the AC so I can have the best of both worlds…

This is only my second time having this, and the first time adding milk and sweetener. This is truly an amazing tea both ways. This way the creaminess of the marshmallow really sticks out, but I easily pick up on chocolate, orange, and marshmallow in equal amounts. The flavors manage to meld together into something delicious while each sticking out in their own way, which is really fun.

Maybe it’s the orange here, but I almost feel like it has an Earl Grey-esque quality to it, too. I love Earl Grey so I consider that a bonus, though.

Happy sigh – it’s been a few days since I’ve had any tea, and it feels soooo nice to get back in the routine of it!

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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