drank Moroccan Mint by Teavana
862 tasting notes

I like this tea very much, but my boyfriend LOVES it – he’s enjoyed each of the other times we’ve had it and he loves the smell. It can do no wrong for him – but for me – it could definitely dry out my mouth with it’s astringency so there had to be a change in something to make it the best it could be. So, I played around with the parameters again – 3 level tsp. in 500 ml water, at 1:30 steep time.

This time when I gave him a mug and he took a sip, he looked at me and said, “It’s perfect.” He seemed surprised at the difference in flavor just by manipulating variables. I, however, used to manipulate variables for a living so I know just how much one small piece of the puzzle can have on the end result.

So, I’m bumping this rating up – I know I’m going to be ordering more of this once we go through our paltry 2 ounces. Now to figure out how to recreate this in some resteeps….

175 °F / 79 °C 1 min, 30 sec

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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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