100
drank Coconut Cream Pie by 52teas
829 tasting notes

So I really really really like coconut. And I really like the way that Frank uses coconut in his blends (i.e. coconut cheesecake honeybush). I also really like black teas – so I’m glad I got around to trying this, because I just KNEW it was going to be good.

I was not wrong; 2 heaping tsp. for 500 ml. at below parameters, and sweetened with sugar made a most awesome warm beverage for this super cold morning. I was able to drink some of it hot and some after it cooled off, and both times I got a very creamy coconut. With the cooled down version I got some pie crust in the flavor as well, which took it up to perfection as far as I’m concerned.

I am so glad that I got this – and I’m sooooooo glad it’s a permanent blend!

Preparation
Boiling 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. "

Location

Atlanta, GA

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