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I just had to know if I was right about the circus peanuts smell, so I shoved it under my boyfriend’s nose this morning. He agreed! I don’t know why it makes me so happy when that happens, but there it is.

Judging by the massive banana chunk I just added to my leaf this is going to be a pretty strong banana-y cup. Adding milk and sugar again doesn’t give me the graham cracker note (boo), but it does taste like a combination of Coconut Cream Pie and Banana Bread. I liked both of those blends separately, and now I know I like them together too.

I’m pretty I’ll grab an extra pouch of this as an add on whenever a new tea of the week comes out that I like. In other words, probably this week. :)

Preparation
Boiling 4 min, 0 sec
Ze_Teamaker

You could put a small piece of cinnamon stick in your teapot to give you that gram cracker taste. I did that for S’more genimachia and it work perfectly.

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Ze_Teamaker

You could put a small piece of cinnamon stick in your teapot to give you that gram cracker taste. I did that for S’more genimachia and it work perfectly.

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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. "

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Atlanta, GA

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