The first thought was, by god this is considered tea?, couldn’t even get through one cup, and through more study found that the leaves actually smell like shreded alfalfa. though that would probably have tasted better.
This is the black tea I grew up with, and I liked it until I tried Yorkshire. It’s still ok, but I have to be in a weird mood to drink it and it’s usually as a last resort. It tastes kind of…sour lately, and it’s pretty weak.
I have a box of it, and it’ll get used, slowly.
As others have said here, this is better than no tea at all, but nothing to write home about. I have a handful of the teabags left from restaurant visits (they bring me two, I use one, pocket the other for later), so I’m trying to be thrifty and use some of it up. At least I started out the morning with one of my favorites before moving to this!
It’s tea…If you steep it perfectly and simply add sugar, it’s O.K. To be honest this was my gate way into the world of teas, and it’s standard of measurement that’s quickly obliterated once you take a simple step up to bigelow’s. You might ask, “how’d you gain interest into teas from such a dis-favorable label.” well if you add milk, sugar, cinnamon, and honey this tea is rather decent. It didn’t take me long to configure that concoction as I wasn’t very satisfied with the tea itself (even with just sugar.)
So if this is your last resort (or your first introduction to teas as it was for me), get creative and make the best of it; you may choose to delve into the plethora of teas as I did (if you’re on this website you probably already have.) or you may dismiss it entirely as well as any ventures into a class of beverage that is complex and rewarding!
This one is a classic. The first tea I ever had, though it was decaf back then (mother didn’t want mer 8 year old tea drinking bouncing off the walls I suppose). We use this for everything in my house. Hot, iced, black, lemon, milk with sugar or honey, you name it. When we make a batch of iced tea with this blend, we heat it up in a pot on the stove, often with a few sprigs of fresh mint from the herb garden. If that isn’t available, we’ll add a bag of Peppermint tea to the pot, or Raspberry, or Peach. Usually when we make iced, however, we do use the decaf, because everyone in the house likes to drink it, but not all of us like to be caffeinated that often.