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Advent calendar day 18.

Rooibos. We meet again.

I have learned that I’m just not much of a fan of herbals. I’ll try them, sure, but I don’t go out of my way to buy them anymore. They just taste off to me now.

This is no exception. The dry leaf smells mostly of orange and clove but it also doesn’t definitively smell of tea. It has a medicinal smell that gets stronger when brewed (I’m thinking this may be due to the cherry.)

The taste (served with no additives) is okay – mostly orange. The mouthfeel is fine. I just really don’t like that medicinal note – I have to breathe through my mouth in order to take a sip.

Yeah, not wowed, but then I didn’t expect to be, really.

Preparation
Boiling 5 min, 30 sec
Stephanie

Bleh, rooibos ;)

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Stephanie

Bleh, rooibos ;)

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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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