Made as an iced latte – my theme of late since I used Frank’s recipe for the concentrate and now have to use it up before it goes bad. Thank goodness the weather is warm enough that cold tea is a good thing. :)
The latte makes the strawberry just about pop in your mouth – which is such a good thing! It makes all the pie parts of the flavor come out more too. I’m going to bump the rating up a few points since it’s so good cold – and since I live in the south I will be appreciating that come summer!

Iced 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. "


Medford, OR

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