Paired this with homemade snickerdoodles (I’m on a baking kick these days).

The flavor really does come out more once it has cooled – slightly malty, typical black tea smell and taste, light astringency on the swallow. The tea has a nice texture to it, too – I guess medium bodied would be a good descriptor, as it’s not thin but not too thick or chewy either.

It’s a very plain tea to me – I can’t pick out any of the fruity notes that the description states are there. I don’t mind, though; I love unflavored blacks. I figure the more I drink them the more nuances I’ll eventually be able to pick out. At least, I hope. :)

Boiling 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. "


Medford, OR

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