91

16 oz. water to 2 heaping tsp. leaf.

I wanted to try this mostly because of the cherry part of the name. I like fruity flavored teas, and cherry with white tea sounded good. I knew it would be a risk, because I’m not a fan of alcohol (in any incarnation) so when some said they couldn’t taste the brandy I decided to go for it.

This is quite cherry! It’s interesting because the cherry is actually more present in the flavor than the scent, which never seems to happen. The vanilla is present too, in a way that complements rather than antagonizes the fruity flavor. It makes the cherry seem sweeter and less tart. No brandy (yes!) and it goes down really smoothly – I don’t detect any bitterness at these parameters. I don’t get a lot of white tea flavor, but I think that’s more because I’m not too familiar with white tea to begin with.

It’s a nice option for when I want something fruity and light!

Preparation
175 °F / 79 °C 4 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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