Prepped stovetop style and added a clump of toasted coconut in just to see if any magic would happen. (I know that it’s the oils added, and not the chunks of fruits/flowers that give a tea that extra flavor, but coconut seemed strong enough for me to give it a go).

It’s so bold and spicy, and yes, there is a hint (I think the milk helps) of coconut at the edges of the sip. This is fabulously warm and comforting, something I needed to get me through these last few hours before the weekend…

Boiling 8 min or more

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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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