drank Earl Grey Creme by Teavana
862 tasting notes

Tried this as sort of a latte, sort of a Hong Kong style milk tea.

Basically that just means that I steeped 1.5 tsp. of leaf in boiling water for 2 minutes, added an equal amount of evaporated milk (had to use some up) and let it boil for another 3 minutes, strained, and added honey to sweeten.

I find it interesting, for sure – an orangey creamy honey like drink that only indirectly resembles the tea it originated from. I haven’t experienced authentic milk tea so I have no idea how accurate it is, but it’s hitting the spot on a cold day.

Boiling 5 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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