100

I think I’m going to have to get a pound of this special blended for myself. (If that’s even a possibility – I’m hoping it is because the thought of going without this makes me anxious!)

I just don’t think there’s any other way.

I keep reaching for it again and again and it keeps being awesome, and now I want to try most of Frank’s other honeybush blends because I’m sure they will not disappoint.

This stuff is all kinds of amazing.

Preparation
200 °F / 93 °C 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. "

Location

Atlanta, GA

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