Featured & New Tasting Notes

90

It’s been a bit of a rough week fighting off migraines while attempting to navigate through the more pressing life things. Ugh. Massive construction in the neighbourhood hasn’t helped. Thankfully, so far, things are quiet and still today.

That said, there have been pockets of loveliness. This tea is one of them.

Beautiful depth of flavour here. The toasted rice comes through with the nuttiness of dense whole grains, such as wheat berries for example. The chocolate notes are more of the baked goods type, along the lines of toasted chocolate nut bread: chocolate and bready, but not particularly sweet. Nice work, Liquid Proust!

Flavors: Dark Chocolate, Grain, Nuts, Toasted Rice

Preparation
Boiling 3 min, 30 sec 1 tsp 12 OZ / 354 ML
Daylon R Thomas

Was that one of the samples I saved for you?

Evol Ving Ness

Nope. I had ordered it from Liquid Proust directly.

Evol Ving Ness

You had included French Toast Dianhong, if I recall correctly. I am waiting for the appropriate moment. Some sort of cosmic alignment. :)

Fjellrev

Sounds lovely! I’m glad you were able to find at least some pockets of loveliness but wish there were simply more of those pockets.

Evol Ving Ness

There are always pockets of loveliness. Thankfully. I’ve been trying to be aware of what is when it is. Even the crappy bits. It’s a bit of a challenge. But, hey, good practice.

Sil

So need to try this but really need to keep on my cupboard downsizing.

Evol Ving Ness

I am revving up to send you an envelope, Sil.

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92

Oh this is a fine cup of tea. Thanks to Verdant for their great Laoshan tea and thanks to LP for great blending. It’s like having a cup of chocolate in the morning. I wasn’t getting too much from the rice but my taste buds are not too awake in the morning. Next time I try this, I’ll make it an afternoon tea.

Liquid Proust

o.O I am drinking it this morning too! I was curious how the wild toasted rice would fair in the morning with it slight addition to the taste. I really didn’t think about it, but roasted rice and semi burnt toast have similar taste so toasted anything in the morning seems to be fine.

Ubacat

That’s true. That’s why genmaicha in general is just good in the morning or with food.

Evol Ving Ness

Ha! The whole world must have woken up with this in same thought in mind and in cup.

Tea people hive mind unite!

Liquid Proust

It’s a little odd to be honest, I literally woke up at 7am and made BBQ brisket scrambled eggs and thought ‘what interesting tea would pair well with this’ and I grabbed this… toasty chocolate bbq egg taste in my mouth; and I really like it :)

Evol Ving Ness

mmm. BBQ brisket scrambled eggs! Sounds delicious.

I am going to see if I can rally and wander over to the Saturday farmer’s market to see what kind of goodness they are cooking up today. Of course, I might need dark sunglasses and earplugs.

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An awesome little sample/gift from Taiwan Sourcing and just the right choice for a late night tea session after a 24 hour sheng marathon.

Aromatics of chocolate and dried fruit, prominent fig. Notes of plump brandy soaked raisins and dark honey drenched figs with some subtle honeysuckle. Some fresh baked bread in later notes followed by wet autumn leaves. Two steeps in and you’re already floating on air from scent, taste and the seriously good feels that swarm you almost instantly. I thoroughly loved the Alishan High Mountain GABA Oolong – Winter 2015 I had previously but I’m truly in love with this GABA black. Simply wow!

7g, 120ml, boiling temperature with 10s, 5s, 10s, 15s…lost count due to a serious tea high and the fact that this leaf kept on giving.

The gift:
https://instagram.com/p/BGyJw31hUkO/

The dry leaf:
https://instagram.com/p/BGyR4SnBUiP/

The session:
https://instagram.com/p/BGyVXFtBUpA/

The not so final leaf:
https://instagram.com/p/BGyZ-sFhUgf/

Preparation
Boiling 7 g 4 OZ / 120 ML
Liquid Proust

I’ve had bad luck with GABA teas. Bought about six from TS and they all were a little funky tasting; however, I see you brewed at really low times so maybe that could change it for me.

CWarren

I tend to keep to these type parameters a lot with many of the teas I enjoy allowing me to get all the awesome nuances as they evolve. This seemed to last forever before I started getting nothing but leaf water.

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92

Sample of the day to try out a new tumbler. What a clean wonderful tea. After steeping the leaves had a grassy scent with citrus notes. That was new. The tea is mineral into creamy. Nutty with a green bite. The weather was very pleasant outside this morning. Perfect weather with a perfect tea.

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49
drank Sweet Jesus Blend by Lemon Lily
2677 tasting notes

I ended up waking up very early this morning so I had time to brew a teapop and between the cherry, vanilla, and grenadine, I thought this would be awesome. Turns out I was wrong. It’s not bad but it is not great. I’m find the flavors, though present, are really flat. I get notes of vanilla sweetness and a cherry/grenadine mix (think maraschino cherries) is probably the most prominent flavor and yet these flavors should be bright and sweet and dessert-like but they just aren’t. It is almost as if there is flavor deterioration but since this is stored properly and purchased fairly recently that should not be the case. I will continue to explore though and hopefully find a way to coax out the flavors.

Evol Ving Ness

Too bad. It showed such promise.

VariaTEA

My thoughts exactly. I have a lot left though so I’ll just have to change the steeping parameters and see what happens

Evol Ving Ness

Do you have any Monk’s Blend handy, the one with grenadine? That might make a good mix for a teapop.

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100

A sample from Roswell Strange, who helpfully fixed me up with some flavoured matcha. Why is it so hard to come by in the UK? The first thing I have to say about this one, though, is “oh man” – it’s SO good. I wasn’t really expecting it to taste exactly like a mixed berry pie, especially since dry the scent was mostly cinnamon and vegetal green tea. It does, though! I can definitely taste strawberry, with flashes of blueberry, raspberry, and a touch of black cherry. If you imagined those berries warm, in a thick, rich red-berry sauce, encased in buttery, cinnamon dusted pastry, then you’d have this tea. It’s that flavour accurate, and that good.

I made my cup as a latte, whisking 1/4 tsp of matcha into about an inch of boiling water, topped off with hot milk. At first, I only got the berry flavour – and I’ve no complaint about that because it’s incredibly flavour accurate. As I sipped, however, I did begin to notice the cinnamon, and then the buttery “pie crust” element came to the fore. It kind of creeps up on you, until you’re not drinking berry matcha anymore, but rich berry pie matcha. Best effect ever!

There probably aren’t words to describe exactly how much I’m enjoying this one. It’s my favourite of the Red Leaf matchas I’ve tried so far, and I’ve liked a fair few so that’s a definite compliment. For the record, my sample is of the distinctive flavouring level.

Thanks again to Roswell Strange for introducing me to this wonder :)

Roswell Strange

Stephanie originally introduced me to this one; it’s one I absolutely would have skipped over otherwise. It’s SO wonderful, though. Don’t know if you like almond/cashew milk at all but I think the nutty flavours of either really compliment this one as well :)

Fjellrev

Awesome! I had this on my list but wasn’t sure about how artificial the berry aspect would be since I find their raspberry and strawberry ones to be overly fake.

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100

The ever kind and benevolent Glen sent me a sample of this with my Kunlu order to haunt my dreams!

It’s amazing. I raved to a tea friend about it after the first steep… then the second…

“omg… you NEED the 2008 jingmai. Am just super hyper and happy I can taste things again. And I brewed up the sample Glen sent with jar… and holy shit
its aged and floral and fruity and minty
and yes… its all fig and honey in a snow storm”

In later steeps I notice the apricot and some kind of stone fruit element more. It kind of reminds me of an oolong in some ways how it brews up, but still has the feel of sheng.

And then I went on chat and pretty much tried to convince everyone I knew to buy up what is on stock so I won’t be tempted to ask what a dragon’s egg tong looks like… I mean they are still in Yunnan… so the danger is real!

I followed up by telling another person on IG " omg yes. I think the biggest shocker though is the 2008 jingmai sample! It is just blowing me away with fig honey and apricot goodness. While still having some of the more abrasive qualities I love in sheng! Like the super cooling aftertaste. If this is how maocha ages… I need to get a hold of more of it o.o only ever had aged cakes before this."

At which point I think Glen saw how much I was raving about this and made a review thread for it.

This shit is good… don’t buy it before I get paid! I mean buy it all up! I’m so confused right now. But this tea is really really good. Like maybe rivaling my love for slumbering dragon good… it doesn’t have the stamina of dragon… but damn those first handful of steeps are magic.

Flavors: Fig, Honey, Mint, Stonefruits

Sil

hahahaha awesome :)

boychik

What are you doing to me may i ask???

Phi

@boychik trying to make it disappear before I buy all of it of course! Isn’t that what this forum is for :P

curlygc

I hope they sell the tea loose without the jar. I will definitely buy some (and I am glad the jars sold out and I was able to not give in to the temptation to buy one!)

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This VIT is “coming soon” to 52Teas. It was created for one of our VIPs who – while chatting with her about what kind of tea she wanted me to create – she told me an amusing story about how she loves grapefruit so much that she would often eat scoops of her grapefruit sugar scrub. Hey, it’s an all natural product and the ingredients are all edible.
Now, I didn’t go and grab a jar of the scrub to eat it to get an idea for the flavor. Instead, I cut a grapefruit in half and sprinkled it with the ginger honey crystals that I keep on hand at all times for when I catch a cold. YUM! I love the combination of grapefruit and ginger so I decided that we had to make this tea!
I used a Phoenix Dan Cong Oolong as the base – which was requested by our VIP – and added dried grapefruit sections, ginger root, crystallized (sugared) ginger and natural flavors.
This is really yummy. The grapefruit is bright and tangy but not too tart. The ginger cuts through some of that bitter, tarty flavor of the grapefruit and gives it a pleasant peppery taste. It’s tangy, sweet and zesty. The Oolong – which is usually more of a fruity tasting Oolong – adds a nice nutty flavor to the cup that was a little unexpected but certainly tasty.

gmathis

Makes me think of those of us who have confessed that we nibble on the bits and bites of foodstuffs we find in our tea :)

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Wet leaf smells like old wood and earth.
Brews dark brown quickly.
Tastes rich and sweet. Hard to describe taste – maybe some dry cocoa, wood and sweet dates. Lingering mouthwatering taste in mouth. Very nice.

https://www.instagram.com/p/BGuuBh6DR7m/
Thank you for sharing this mrmopar!
(Not sure if this is the correct year/tea but am putting review here anyway).

Preparation
205 °F / 96 °C
mrmopar

Yep you nailed the year. Correct, glad you liked it. :)

caile

haha, that’s good – there are so many different listings and years for some teas! :) I loved it – thanks! :))

mrmopar

Keep that wishlist current.

caile

I’ll have get on that :)

mrmopar

Yes please do :)

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this tea was recommended me by James fr Teadb. its not a first try, ive had it before. yesterday it was quite powerful, i dont remember experiencing such strong qi from this tea. it was very nice, sweet, menthol cool, with quick powerful huigan. But… i think it had so much effect on me that i acted like 3yrs old and hurt my friend’s feelings. Im sorry. it must be a weather too. i have to blame it on something. it wasnt me, its them

https://instagram.com/p/BGrrOnUBwrG/

Preparation
6 g 2 OZ / 70 ML
Rui A.

That sounds quite good and I should actually get a full cake from YS.

paxl13

qi is on and off but when it hits you… it’s like being run over by a truck!!!

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80

Hard for me to identify the scent of the steeped tea: roasted and somewhat fruity and enchanting. I am quite enjoying this slightest hint of tangy plum on a creamy backdrop. There’s also something slightly peppery going on here. The brandy comes through too, gently, gently, in the distance. Lovely cup.

Thank you for sharing this sample with me, tigress_al.

Flavors: Brandy, Plums

Preparation
185 °F / 85 °C 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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When you’re tongue begs for a fatty, sugary cookie, but you get a better tea instead. The only ounce of guilt weighs from the price.

Liquid Proust

I drank an ounce of this over a week. I don’’t think it worked very well gongfu versus western; how did you brew it?

Daylon R Thomas

I’ve done it both Western and Gong Fu. I’ve used my 3 ounce Korean tea cup to brew it Gong Fu (it’s a porcelain cup with a lid and porcelain strainer), and I use 2-3 g of it. The first steep is 15 seconds. Y

Daylon R Thomas

Ignore the accidental Y.

Liquid Proust

Which way did you like?

Daylon R Thomas

I liked Gong Fu more just out of habit and preference. In terms of taste, Western style is a lot maltier/chocolate orange to me.

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90

This is just glorious, both the scent and the flavour. Caramel with some cream backup and just a lovely base. The chestnut for me is totally missing in action, but it doesn’t matter.

Thank you, Daylon R. Thomas. I am really enjoying this.

Flavors: Caramel, Cream, Roasted

Preparation
Boiling 2 min, 45 sec 1 tsp 12 OZ / 354 ML
Daylon R Thomas

I had a strong feeling you’d like that one :)

Evol Ving Ness

Clearly, you were very much right.

You may be stuck with me for life now. :)

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86
drank Charlotte au Chocolat by Dammann Freres
7525 tasting notes

Still love this one….rich in the chocolate department but not like say, mousse au chocolate. It’s also that chocolate taste that i like, versus some of the chocolate teas out there.

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100

So I had a total moment in the kitchen at work this morning. I was trying to add milk to my cup of this, and being a bit cautious because it’s a fairly full bottle and I didn’t want to overdo it. So I’m tipping it just a bit, as you do, and nothing’s coming out. I’m usually half asleep until about 11, so I checked I’d taken the lid off (and I had, so points for me), and tipped it a bit further. Still nothing. It was frozen, guys. Like, solid. So then I had to check that I’d put it in the fridge and not the freezer, and I had, so at least it’s not my own sleepiness that robbed me of milk this morning. It’s defrosting slowly, although I’m not madly keen on the thought of adding frozen chunks of milk to my next cup. I might just give it a miss until tomorrow, and see what it’s like then.

On a positive note, my cupboard is now really near 200 (and will hopefully be under 200 again before I go on holiday on the 24th.) Keeping it that way might be a problem, though. It’s around this point that I usually get a hankering to order all the tea, and true to form I’m currently trying to convince myself that I don’t need to place 4 orders and push it right back up to about 250 again. But I want to. In my head, I know I should hold off ordering until I’ve got a much more manageable cupboard, which for me means around 50-75. But think of the tea I’ll be missing in the meantime. It doesn’t help that a Whittard just opened again in Norwich, and they have some new blends that are really calling to me – Cucumber Mint and Petit Macaron in the cutest pastel caddies…

Ahh…

This note wasn’t really about Wedding Imperial, in the end. I feel like I’ve said all that I have to say about it for the moment, and all I can really add at this point is that I definitely prefer it with milk. If I’d known I’d be drinking it black, I probably would have underleafed and reduced the brew time, because it’s quite potent. Rich chocolate and caramel, with nothing to temper it, before 10 in the morning? Hardly the best idea. But you can’t tip MF down the sink, so I went with what I had. We’ll reunite once my milk defrosts.

Preparation
Boiling 4 min, 0 sec 1 tsp
Emilie

This made me imagine using milk as ice cubes. Eww.

Scheherazade

That’s exactly what it’s like. I know it melts in the hot water, but still…

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A late night tea session. Aromatics of wildflower honey, sweet nectar and an almost whole grain cereal nature like Kashi. Flavor notes similar to the aromatics with the cereal being less in flavor than aromatic. Buttery liquor in both color and mouthfeel. One over steep produced a delicious grapefruit meets bergamot flavor that very much complimented the other characteristics. I’ve yet to be disappointed in any thing these leaf-hopping insects help create.

7g leaf, 150ml gaiwan, 190F, 15s, 5s, 10s and up with one distracted oversteep but still pleasant midway through.

The tea:
https://instagram.com/p/BGqW5QdhUrI/

The session:
https://instagram.com/p/BGqhyiBBUvB/

Note: This was a Summer 2015 tea.

Preparation
190 °F / 87 °C 7 g 5 OZ / 150 ML
Rasseru

That sounds lovely

CWarren

@Rasseru it was.

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90

Oh happy day! I found my teeny remaining pouch of this. Now that I’ve been drinking mostly green, white, and oolongs, this one tastes even better if that’s possible. Toasty rice marshmallow scent rises from my cup and each sip is a glorious embrace of marshmallow, roasted rice nuttiness, and smooth green goodness.

Flavors: Green, Marshmallow, Toasted Rice

Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML
Daylon R Thomas

Interesting combo.

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17
drank S'mores Genmaicha by 52teas
3069 tasting notes

I’m torn – my original package of this tea was truly awful (I believe I still have it for some reason), but now I have the reblend, and I am SO MUCH more pleased with the flavour. Which rating do I use?! I gave the original a 17, but I would rate this reblend about an 80.

A world of difference; the reblend tastes the way I expected the original would taste. Chocolatey, creamy, a hint of smoke… perfect. Just needs the graham cracker! I made the same mistake with this genmaicza as with the mango one, so need to try it at a proper strength, but I imagine it will only be tastier (it was actually pretty tasty even underleafed).

52Teas

If I could be so bold to assert my opinion to your quandary – I would like it if you rated it according to your present thoughts on the blend. :)

rosebudmelissa

That makes sense to me – rate it based on what you currently think of the tea.

VariaTEA

I would use the current rating especially since there was a big change in the company (what with the new ownership and all) though you could make note in your notes that you have had it in the past and it wasn’t great and potentially lower your rating for inconsistencies (though because of new management changing things I doubt this is necessary).

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85

A sample from Miss B I’m almost through the box of samples she sent me now – there was so much in it I thought I’d never find the bottom! I didn’t read any reviews or the description before I brewed this one up, and surprisingly I came out pretty close to the mark with my initial thoughts. In the tsp I used, I could see coconut shreds, slivers of almond, and a coffee bean amongst the black tea base. I gave it approximately 3.5 minutes in boiling water, and added a splash of milk.

To taste, I’m getting coffee and chocolate in the initial sip – very reminiscent of a mocha, although not as intense. There’s a nuttiness in the mid-sip, and a rich smoothness that could just about be caramel. The base is fairly robust and deliciously malty, so even though the coffee flavour is fairly prominent, you never forget that you’re actually drinking tea. When it comes to coffee-flavoured tea, that’s the way I like it.

I’m enjoying this one. It’s definitely different, and it’s making for a good wake-up cup. I’ve tried maybe one or two coffee-flavoured teas before, but this is definitely my favourite so far. It’s not too overpowering, it’s still decidedly tea, and the nutty-chocolate flavours work really well. I’d buy more of this one.

Preparation
Boiling 3 min, 30 sec 1 tsp
rosebudmelissa

I liked this one, and I don’t even like coffee! I had a bad experience with the company though, so I don’t think I’ll be buying from them again.

Evol Ving Ness

I do not like that this Canadian company, that physically used to be just down the street from my world, charges orders in American dollars. I too will not order from them again.

Scheherazade

Having had no personal negative experience with the company, I can’t comment. My note was based purely on my experience with the tea, which I enjoyed.

Evol Ving Ness

Apologies about my mini-rant. This tea indeed does sound great.

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81

Am I breaking some sort of code of ethics by using this grade in a protein smoothie? Overall, I prefer consuming matcha cold, so I haven’t tried this hot yet. I got this for free a few months ago, hence the splurgy behaviour.

Today’s breakfast:

200ml Silk original soy milk
50g Syntha-6 banana flavoured protein powder
2g Ceremonial Matcha
95g frozen banana
60g frozen blueberries

In comparison to Grand Cru, I can tell, even in a smoothie, that this is more vegetal, while Grand Cru is brighter. Both are grassy but this has more of a wheatgrass-like bite. I think I actually prefer the Grand Cru, whose batches are consistently brighter (emerald) green in colour. It’s crisper in flavour and not as vegetal.

Evol Ving Ness

I prefer the Grand Cru as well.

Fjellrev

Sweet! Go team!

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I believe each one of these are different…

Anyways, this smelled good even before the brew which made me happy. The result came in as a nice semi sweet brew over and over. Not as delicate as CLT or even W2T Smooch (which surprised me), but it’s a solid material that has depth that comes through in the later steeps. These seems to be good as young as they are with those sweet notes and vibrancy of the raw pu’erh in there.

AllanK

I don’t think that each Dragon Ball is necessarily different but there will be differences in larger amounts. Something like this I think. They are made I believe from different sample batches. You could get two alike or two completely different.

Liquid Proust

I think they are pretty different…
“The Hi Tech Dragon Ball is the same idea as the 2012 Hi-Tech cake and is made up of all our good mao cha samples from late 2012 until 2015. We get alot of mao cha to evaluate and even the ones we absolutely love there is no way we can ever drink all that mao cha. We took the mao cha samples and blended all of them together which gave us about 13 kg of mao cha, enough to make about 1600 of these Dragon Balls. Each one will be unique since it’s impossible to harmonize/blend hundreds of samples together with equal amounts of each, especially in an 8 gram ball like this which will have many teas represented in it, but certainly not all. Don’t expect consistencty in taste and aroma, but you can expect they will be enjoyable!”

mrmopar

Each one is a different little animal waiting for the water to be poured on.

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Delving into the box Sil sent to me awhile back, finally!
This tea was a pure pleasure to drink! Very smooth, very light, initially I thought of Genmaicha, but the roasty flavor was more like nuts, especially peanuts, instead of toasted rice, and it also features a buttery quality.
Thanks Tea Sister!! This one is a win!

Thomas Edward(Toad)

I LOVE this one

Kittenna

In my two-nights-ago tea shopping binge, I failed to remember this tea company. it’s probably for the best… haha.

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drank Chamomile by Harney & Sons
2159 tasting notes

I can’t believe this wasn’t in my cupboard. I bought a one pound bag because it did wonders for my dog’s feet. (Because it is so light, the one pound bag looks HUGE.) He has grass pollen allergies and had licked his feet raw last year. I read that chamomile could soothe it and bought the giant bag. I made the tea, let it cool, and soaked each doggie foot in a tall glass for about 30-60 seconds before bedtime one night. By the next morning, all the redness and weeping was gone. I pour it over him after his bath just for skin health and itching, too.

Well, now I need to drink it, and I am enjoying it immensely. I am making it, resteeping, and pouring it into swing top bottles that I refrigerate. It is so good and so cold when stored in glass, quite refreshing. I don’t get apple like lots of people do, but rather hay and minty light citrus.

But I am drinking it for a special reason. I have been on proton pump inhibitors for sixteen years. Yes, the drug that is supposed to be used for two weeks maximum. I had tried and couldn’t get off of it, although I got myself down to 20mg a day which is half of what they started me on.

Lest anyone think I was being a wimp, I can tell you that even with Prilosec I had heartburn and chest pain from esophagus spasms, nighttime reflux, bending over reflux, and would lose my voice from the acid washing up. And this all started back when I was really skinny, not due to being overweight.

I read a study recently that suggested that since acid is natural and needful, perhaps there is often a different problem. The most common is thought to be possibly an inflamed esophagus which can be due to allergy instead of acid. I decided to try again and this time, treat my esophagus with lots of natural anti-inflammatories. Thus the chamomile tea! And I am pleased to say that while I have had some rebound reflux, I can live with it and it isn’t constant. Also, Pepcid Complete knocks it out, and in five days I have only had two of those.

I am also drinking lemongrass tea made from the lemongrass I grow, and I drink it cold, too. I am replenishing my good bacteria with homemade yogurt and homemade water kefir.

The great thing is that I really love the cold chamomile tea and I love that it is making me healthier and helping me to get off of a drug that can be very bad for you in the long run.

K S

I must show this to the wife. Our dog has an allergy to chicken (just try finding dog food made without some form of chicken). We have found one dog food brand (Blue Buffalo) that makes a couple varieties he can eat. Occasionally he gets into something he shouldn’t and his little feet to red from licking the itch. So you may have helped Spike.

My wife suffers similarly with her reflux. She has been on those pills for a few years with only limited relief. I’ll never convince her to try yogurt in any form (I love it) but she does like chamomile.

Thanks for the heads up!

Evol Ving Ness

Turmeric (and curcumin capsules) is a natural anti-inflammatory that might work in your toolkit. Good luck with this. Medications can be harsh with our gentle selves.

ashmanra

So true, Evol! I will add those. I am also eating GinGin candies and using Tummy Rub essential oil blend and they really do help. I am hoping that within a couple of weeks the rebound reflux will resolve!

Indigobloom

I wish my boyfriend would take a lesson from you. He eats almost no veggies, despises tea (even herbal), drinks a litre of milk every day despite being allergic… and has really bad acid reflux and so consumes a whole lotta tums! I managed to convince him that yogurt(homemade with multiple strains) was necessary after he had mega antibiotics due to an ear infection, but otherwise he is a hopeless case when it comes to healthy gut and such (even claiming that studies show not eating vegetables is nearly harmless for the body if you have proteins! sighs)
Anyhow, I’m glad the chamomile is helping you!! :)

Indigobloom

Oh and he isn’t overweight so I can’t use that excuse to make him eat better haha

Evol Ving Ness

Fermented food such as kimchi and sauerkraut is also excellent. Indigobloom, see if you can organize regular visits to Korean town for meals.

ashmanra

It started for me during pregnancy and came back when a friend end through a horrific divorce that affected a lot of our friends and loved ones. I weighed less than 100 pounds at the time. I have little doubt that stress had a lot to do with getting reflux, plus I was tested for h. Pylori and did have it. The treatment was terrible! They took my gall bladder. Still little relief. PPI meds were the only thing that helped. It took me two tries to cut my dose in half. The first time I tried I was in agony. So I feel like this is going pretty well even though I have to accommodate it all day long, watching portions, foods, eating ginger, drinking chamomile, but going as naturally as possible to get past the rebound phase.

I make dairy kefir and yogurt and we eat pretty well. My hubby doesn’t like beef so we eat mostly veggies and a little chicken. I do stress eat, however, and I ah e always carried stress in my tummy and neck and back.

I am refusing to even consider going back on the meds at this point I want to see this through! Rebound reflux is supposed to stop after about two weeks. I am hoping for less!

Evol Ving Ness

You might consider seeing a functional or integrated doctor if you need more help with this using natural approaches to fixing the problem, and whatever may have been created through the use of meds.

Cathy Baratheon

I have a similar condition. Thank you for sharing your experience, I will try some chamomile

ashmanra

Day 7 and it is going well. I drink water with organic vinegar, eat GinGin candies, eat small portions. Pepcid Complete rarely but it knocks out any building heartburn and it didn’t used to help.

Indigobloom

@Evol possibly. He is allergic to shellfish and salmon skin so it’d have to be guaranteed safe. Not sure if they can do that in Chinatown. But I might try takeout and see how that goes!

Evol Ving Ness

There are several restaurants in Korean town here that do not have either shellfish or salmon on the menu, so one would assume that they’d be as safe as is possible.

Indigobloom

@Evol hmm if there is no fish at all, I might be able to swing it! the smell turns him off, I’m guessing due to his allergy

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Sipdown (95)

Good bye tasty banana tea. You will be missed.

Good news though, the tea I thought was lost was apparently never sent at all. Yay for tea being safe at home (even if it’s not my home yet).

Evol Ving Ness

Hurray for found delicious tea!

Sil

yay so glad it was found!

52Teas

You mean the three genmaicha blends, right?

VariaTEA

Yes, the genmaichas have been located. My dad said he was going to send them and back in March then I found out yesterday he said he was holding on to them because he thought more was coming.

52Teas

yay! I’m so glad that they weren’t lost!

VariaTEA

You and me both :)

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