I’ve had so many black/lemon blends over the years that I’ve really enjoyed—unfortunately, this isn’t one of them. I think I was expecting more of a “lemon peel” flavor, and the lemon myrtle isn’t the same. There’s something menthol-like in the flavor that I find distracting or overpowering.

I can drink this if I mix it half and half with a straight black tea, but I won’t reorder it.

205 °F / 96 °C 3 min, 30 sec 2 tsp 30 OZ / 887 ML

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I’ve been enthusiastically drinking tea for decades; it’s always been an absolute necessity for me. But a few years ago, a trip to the Pacific Northwest, including visits to some Chinese tea shops, kicked my interest into high gear!

I still enjoy a good “breakfast tea” or flavored blend once in a while, but spend much more time nowadays on single origin teas brewed gongfu style. I’m even hosting tea tastings for my friends.

I enjoy all tea types, but lean towards black (red), oolong and ripe puerh. Unfortunately, many raw puerhs seem to disagree with my insides :( I’ll try anything once, though!


Honolulu, HI

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