90

You may have noticed (if you look in my cupboard that is), but I tend to gravitate toward flavored teas. Like, strongly flavored desserty teas. But I won the Valentine’s contest by Life in Teacup, which was very fortuitous indeed – it got me back to the roots of really good, basic tea.

This was the first of my samples that I broke open. Upon smelling it I immediately said “flowers!” at the same time that my boyfriend said “grass!”, so in other words, it’s a garden in a cup. After it was brewed the flowers stayed in the smell, but there was also something buttery behind it. Despite that buttery presence the tea was extremely light..the flowers were very present in the taste. It was like springtime on my palate, if that makes any sense.

It made a wonderfully calming ending to the day.

Preparation
195 °F / 90 °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. "

Location

Atlanta, GA

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