Sipdown? What?!

I almost never drink honeybush (or any caffeine free tisanes) anymore, so it’s been a long while since I’ve had this. Even though I love it.

Steeped: 10 minutes, 3.5 tsp. tsp 500 ml. water with some milk and sugar added. Below parameters.

Yeah, still do love it. Tonight I get almost a graham cracker type crust with the toasted coconut on top. The milk accentuates the creamy tang of the cheesecake, and though sometimes honeybush can have a thin texture that’s really not happening here.

It will be missed, but not replaced any time soon as I’m really wanting to try newer teas instead of stick with old favorites at the moment.

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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