89
drank Almond Biscotti by Teavana
829 tasting notes

3 tsp of leaf to 16 oz water.
I have been waiting for the weekend since Tuesday – it was just that kind of week. But I made it through, and even better was the fact that I knew I would have a package of tea waiting for me on Friday when I finally got home from clinicals.
I broke this open this morning to have with cinnamon rolls (mmm..Saturday, I love you so!). Once brewed it smelled mostly like black tea with a cookie/baked goods note in the very background. I drank it plain for about half of the cup and then broke down and added brown sugar as it was starting to get a little astringent on me as it cooled (I’m thinking that’s the almond – but maybe decreasing steep time will avoid that in the future…note to self….)
As for the taste, the black tea is definitely at the forefront, but there is an almond taste that follows immediately behind. I get the “biscotti” more in smell than in flavor, but that’s alright – it’s still quite a pleasant drink.

Preparation
200 °F / 93 °C 3 min, 0 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. "

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Atlanta, GA

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