96
drank Persian Lime by Teas Etc
792 tasting notes

30 g. of this in a gallon for iced tea at below steeping parameters before letting it cool and go in the fridge. 1/4 cup sugar to sweeten. I make my iced tea by the gallon and really should do this more often as I suck down about 2x more tea when its iced. I’d clear out my inventory so fast this way.

Once its cold the tea loses the authentic lime flavor and becomes more limeade-esque. Not bad, and still making me want this with a plate of tacos (who am I kidding I always want tacos). I wonder if there’s any more lime flavored blacks out there? I shall have to see…

Preparation
Boiling 4 min, 0 sec
Kittenna

Lime flavoured teas seem to be rather scarce! And I love lime. (Consequently I’m dying to try this one now, hahahahaha!)

Sil

Lol I was thinking the saaaaame thing kittenna. :)

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Comments

Kittenna

Lime flavoured teas seem to be rather scarce! And I love lime. (Consequently I’m dying to try this one now, hahahahaha!)

Sil

Lol I was thinking the saaaaame thing kittenna. :)

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Bio

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. "

Location

Atlanta, GA

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