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I am just going to start this by saying I think I should invest in a thermometer because right now my method for testing if the water is the right temperature to brew my tea is to stick my finger in it. It really is not the best method.

Anyways, on to the tea. I bought this because in the container the dry leaf smells very strongly of marzipan. When brewed, the marzipan is still there but there is also hints of a more green/vegetal scent. The taste is close to marzipan or perhaps an almond cookie which would be great if it didn’t finish off with a dry and almost chemical note that seems to plague many of Kusmi’s teas. Luckily the chemical not for this is not nearly as bad as it was for Kusmi’s Passion Fruit White Tea so I think I will be able to get through this cup and then some but I doubt I will be able to finish the 75g of it I had to buy. If anyone is interested in trying some, feel free to message me.

Preparation
160 °F / 71 °C 3 min, 15 sec
Stephanie

A thermometer or variable temp kettle is VERY helpful! :)

VariaTEA

Yeah I would tend to think so because my finger method is not a very good measure. I just always forget to pick on up when I am at the store. I am too focused on the tea itself.

Sil

if you have meat thermometer in the house..it’s a substitute until you get a kettle or tea thermometer haha

yyz

I know i’ve seen a better description but I mostly use the bubble method to guess water temp.

http://blog.teavana.com/post/2013/08/07/Turn-Up-The-Heat-Methods-For-Boiling-Water.aspx

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Stephanie

A thermometer or variable temp kettle is VERY helpful! :)

VariaTEA

Yeah I would tend to think so because my finger method is not a very good measure. I just always forget to pick on up when I am at the store. I am too focused on the tea itself.

Sil

if you have meat thermometer in the house..it’s a substitute until you get a kettle or tea thermometer haha

yyz

I know i’ve seen a better description but I mostly use the bubble method to guess water temp.

http://blog.teavana.com/post/2013/08/07/Turn-Up-The-Heat-Methods-For-Boiling-Water.aspx

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My cupboard has grown exponentially since joining this site and I have a lot to share. Feel free to snoop through my cupboard and message me if anything interests you – I am always happy to swap!

For me, flavored teas are definitely my sweet spot. I will most often reach for black teas and rooibos or honeybush blends but I do keep some flavored whites and greens around for when the mood strikes. I have a few herbals/tisanes but most of the time I find myself disappointed by them as they often smell deliciously sweet and then end up tasting tart/sour. I have a little bit of an aversion to pu’erh and oolong teas. I am also wary of florals, earl greys, and chai teas. I do not like overpowering citrus flavors nor do I usually like hibiscus, licorice or chamomile. I love dessert teas – caramel, vanilla, toffee, cookie, cream, and other sweet flavors make me smile. Fruits like strawberry, peach, mango, and pineapples will often catch my attention as well.

I have also realized that although I really enjoy adding frothed milk to some of my teas, if I do not like the tea with zero additives (just in plain water without milk or sugar), I probably won’t drink it. The one exception is flavored matchas which I will happily drink in cold milk if I do not like it mixed with hot water. My theory is if the tea can’t stand on its own then it is not for me and I will more than likely try to swap it out for something else.

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Thornhill, Ontario

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