Oh! Ooh!

I’ve done it folks; I’ve made this an amazing, smooth rhubarb vanilla creamy delicious sufgbidvb iadufgg mmm tea! Yes – that’s the word choice I’m choosing: “sufgbidvb iadufgg”. So, what I did was cold brew 2 tbsp. of this for a total of seven and a half hours, and now this tea is the perfect mix of everything that the name claims for it.

If only I could achieve that hot, heh…

But yeah, this is super ridiculously smooth creamy rhubarb vanilla. Like, it could be lovely, silky rich yogurt. Ooh! Can I have this as FroYo? That’d be perfect. Double churned Rhubarb Vanilla FroYo…

Sadly, I only have enough of this left for one more cold brew; but I really look forward to it! I’ll have to increase my rating, because this is awesome cold brewed!

Sidenote: I made this yesterday, but wanted to cold brew Coconut Oolong I was having earlier – so I poured this into an empty pitcher to free up y mason jar and that’s what I’m drinking this out of right now because I was too lazy to grab a glass. So, 25 oz. in a mason jar, and 25. oz. straight from a pitcher.

Iced 8 min or more 6 tsp 25 OZ / 739 ML

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My name is Kelly. I’m a barely twenty tea drinker and reviewer living in Saskatchablah, Canada. I started drinking loose leaf fairly casually a little over a year ago, and at some point between then and now that ‘fun little hobby’ turned into a serious, serious obsession.

Typically I drink flavoured blends more that straight but one of my mini goals this year is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends, but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall.

My default for preparation is Western Style with zero additives (the exception being matcha which I drink in milk with no additives); so unless I mention otherwise you can assume that’s how I’ve prepared my tea!

Favourite flavours/ingredients: Pear, Lychee, Cranberry, Cream, Melon, Pineapple, Malt, Roasty

Least favourite flavours/ingredients:
Lemongrass, ginger/“Chai” in general, raisins, overly vegetal, chamomile

I also have a severe allergy to mushrooms; as such I do not drink Kombucha teas!

Currently exploring/looking to try: Straight Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends.


Saskatoon, SK, Canada



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