It’s so funny how teas can taste different no matter how close you get to the same parameters. I had this one prepped the way I’ve done before (and liked) – and for some reason the strawberry came off artificial tonight. It was like strawberry candy with a slightly bitter note from the black tea base. Milk and sugar were then added as reinforcements.

That took the edge off and made the cup more palatable. Hmm… I guess next time I’ll go with 4 minutes because that’s where I’ve settled on black teas for the most part.

The dry leaf smell is just as heavenly as I remember – it is one of my favorite smelling teas that I own. Strawberries and custard…. makes me want some right now!

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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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