97

This is up there on my ‘top 5’ 52teas list. Mostly because with milk and sugar this tastes exactly like the banana bread my mom made when I was little (that I asked for instead of a birthday cake one year, incidentally, because I loved it SO MUCH).

I’m rationing this one out, though, as this is not in the permanent collection (NOOOOOO!!!), AND I’m low in the funds department probably until the middle of the year (at least). But as soon as I get a regular paycheck and graduate, I will likely be going in for a full pound.

Nostalgia is a powerful, powerful thing.

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. "

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Atlanta, GA

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