1328 Tasting Notes

drank Bi Luo Chun by TeaSpring
1328 tasting notes

Teaspring order is now home and unpacked. And yes, it did contain the beloved tie guan yin. phew! It also contained a load of other goodies (including a tibetan tea brick which I’m looking forward to trying as soon as I can persuade myself to break it to bits) and it was really difficult to choose which one to try first. Ippy-Dippy came to my rescue and here we are!

A lot of my Teaspring order appears to have been nostalgia. I remember this one as being one of the first ever green teas I had ever, and I remember being rather fond of it.

I love the look of the leaves. All thin and twisty and soft looking. Really they look like they ought to be downy but they’re not really. Cute leaves ftw!

It brews up, even slightly oversteeped, to a pale yellow colour. I tried with a short steep first, but after one sip, I poured it back in the pot and let it steep a little more because that was like just drinking hot water. The aroma was a strawlike grassy thing with hints of salted butter.

Due to the slight oversteep (I got distracted) it was a little astringent, but not bitter. It had the same sweetish strawlike notes as in the aroma. There was also a strong nuttyness that reminded me a little of the beloved pai mu tan.

The thing I remembered about this one, was a lingering, slightly minty aftertaste, and I’m pleased to say that I did not imagine that. It’s there too.

Towards the bottom of the pot it turned a little more buttery and vegetable-like and the minty aftertaste went away while drinking that. Strangely, now, several minutes after having finished the last cup, minty aftertaste is back with a vengeance. Cool.

This is definitely living up to the fond memories I have of it.

def living up to the fond memory

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drank Lapsang Souchong by A C Perch's
1328 tasting notes


::Stares at cup::

Sugar? O.o I did not add anything to this cup, where did that come from? In a lapsang?

::sips again several times::

Yes, there is an undeniable sweet note there. I didn’t brew it differently or anything. Weird. It wasn’t there before, I could have sworn! Or was it, and I didn’t notice?


(I’m also a bit over-tired at this point just in case you hadn’t guessed.)

ETA: Also, I did not ask for that bit to be in italics, what’s going on? O.o
ETA again: Evidently you can also make italics by use of double ?s…


odd. sweet & lapsang souchong usually don’t go together for me.


Not sure what’s going on with this. I had to go and check the tin, but I did have the right one. It’s going to be interesting to see if I can reproduce it.


faintly sweetened lapsang is good with dark chocolate.

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drank Black Powder Blend by Luka Te m.m.
1328 tasting notes

I have learned something crucial about this tea today. It can handle a magnificent oversteep relatively well.

My colleague made tea for me, but when she does, she just pours the water on and expects me to remove the filter bag myself after an appropriate steeping time. This is very easy when she makes it without telling me until half an hour later when she comments on the fact that I hadn’t taken any yet. Well no, I didn’t have time yet. And it took some two hours more before I had.

As is my habit, I always taste it before tossing it away, and while it is definitely strong and definitely astringent, it’s not bitter and it’s not at all undrinkable. It’s far from optimal, but it’s tolerable. It gained a coffeeish side-flavour which I’m not all that fond of, but it wasn’t completely ruined.

That’s good to know in other similar emergencies.

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My order from Teaspring.com is waiting for me at the post office, yay!!!

… I wonder what I bought…? I can’t for the life of me remember what’s in it. I do sure hope there’s Tie Guan Yin, because this is the last of the good stuff that Jillian sent me. Unfortunately what with the closing times my local post office has, I can’t pick it up until wednesday. (Yes, I could probably find an order confirmation in my inbox and check what I bought, but let me have my little game, please.)

So now I’m still waiting for… uh… Well, I ordered from Nothing But Tea yesterday, so I know I’m waiting for that. And I seem to recall placing an order with 52teas a while ago. I think. I was definitely at the site, so the question remains, did I buy something or did I change my mind? (And again, if I did, I wonder what I bought?)

Just in case I didn’t buy any Tie Guan Yin (oh my gosh how will I cope if I didn’t???) I am savouring the last of this cup. There’s a reason it’s named after a goddess, I’m just saying!



When the traveling tea box comes back there will be lots of Ti Kuan Yin inside! Well it might be all gone, but at least I tried =P


It’s almost all used up over here too – some of what I didn’t give you is going to Takgoti in a tea trade (I think she saw you raving about it, LOL). I can always save what I have left to send to you – I can buy more for myself easily enough (I’ll be in Vancouver in mid-Feb). :D


I’m picking my order up tomorrow, then we’ll see if I bought some. (I think I did) Shame I didn’t save some, so I could have done a side by side comparison… But that’s too late now.

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drank Lapsang Souchong by A C Perch's
1328 tasting notes

After steeping fail on both teas I’ve had today, one of which I’ve documented, I just needed a proper cup of tea. One that can’t go wrong. I had a funny feeling that it was a specific one I wanted but it wasn’t until I saw the tin that I knew which one it was.

It’s funny with this one. When I was first introduced to lapsang souchong, I thought it was a really harsh and rough sort of flavour with smoke all over the place.

Now, the more I drink it, the milder it seems to become. The aroma is still the same. All rough and tough and smoke and manly. But the taste seems to have smoothed out for me.

If I pay attention and seek it out the smokyness is there in spades. But it seems to be a bit shy. If I don’t speak to it first, it doesn’t speak to me. The rest of the tea seems surprisingly smooth and mellow and with a round sort of feeling to it, as if I had added milk. I haven’t actually added anything, and I’ve only used the cup for the white pomegranate earlier today and rinsed it out in between.

You all remember my black powder blend, the one I recently bought a huge amount of. I’ve filled my tin at work with that so I have a good amount of that four days a week. It has lapsang souchong in it, the smokyness of which I think is part of the reason for the name of the blend, so could it be that I’m getting so conditioned to lapsang now that I’m having this experience of it?

The first time I had lapsang souchong, after I had first got into the black powder blend, I found it strangely lacking. Watered down. I was expecting the fuller flavour of the blend, not just one of the ingredients in it. I was afraid lapsang souchong as a plain tea had been ruined for me forever. I’m pleased to say that this is definitely not the case, as what I’ve got here tonight is an extraordinarily pleasant cup of tea.

Robert Godden

Some LS is the genuine article, some are adding “smoke” flavour these days. Caveat Emptor, my friend.
Hmm, might now go and enjoy that manly smokiness myself


Funny thing is though that this is the exact same batch that has changed that way for me. It’s not the first one I’ve had, but when I first tasted this particular one, it was the same experience for me as the very first one I ever tried. I had this one when I first had the black powder blend and it was this one too that I had that watered down experience with. Odd, isn’t it? (Let it also be known that quality-wise I have every bit of faith in this particular shop. They wouldn’t have stayed in business for 175 years, if they hadn’t been dealing with proper quality teas. :)


I always think of LS (from Teavana) as liquid bacon, and tend to make it on Sunday mornings. :-) Delicious stuff, but kind of an unusual taste. Glad that you found a brand/brewing combo that worked for you!


Oh lapsang has been a favourite of mine since the first time I tried it. I was curious and it’s not at all a popular type in Denmark. You can’t find it in supermarkets for example, but have to resort to actual tea shops. A friend of mine from England sent me some because I was curious. It was love at first sip. :)

Peggie Bennett

Lapsang is definitely a new favorite for me, like you, love at first sip! I get a sweetness from it as well as smoothness. I always have to describe it to people at work, and they are always surprised that I say it’s got a touch of sweetness and that I’m not just drinking liquid smoke. It’s also good when I add a little sugar to it. Yum yum, lapsang!


I think it’s largely a love it or hate it type of tea. Some people can find the middle road where they can tolerate it but doesn’t particularly enjoy it. One of my colleagues is on the middle road, borderline hating it. She thinks it’s like standing in a smoke-filled room with a mouth full of water.
I totally get the sweet note you found. I think maybe it’s the same one that I experienced as a milky sort of feeling in this one.


Have not tried Lapsang before..sounds interesting but weary about the smokiness. I look forward to trying tho!


@Angrboda I don’t know if it’s entirely love/hate. I like it but it’s not a tea I can drink a lot of. It reminds me of lox or smoked white fish, which I used to adore as a child but could only eat a small amount. It’s an “appetizer” tea for me, not a main course.

By contrast, I can drink many of the flavored senchas by Den’s all afternoon.


I need to get my hands on some LS as well. Seems so intriguing!


Pine, I knew it! Drinking this right now, and gosh, it is a bit different than my usuals LS. But pine, yeah yep, very there in the scent, maybe not so much in the taste.

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drank White Pomegranate by Fredsted
1328 tasting notes

Thanks to the awesome tea picking randomiser that Jon provided, I’m finishing off this tea. It’s the first tea I’ve had since this morning where I was trying to brew Gunpowder by a different method but forgot to time the ultra short steeps so it went terribly horribly wrong.

I’d quite forgotten I had this one, and most of it is fannings. I only have enough for one cup, so I have to remember to only fill the pot halfway up, or we’re in for a weakling cup of tea. I considered adding a pinch of the Pai Mu Tan or the white Darjeeling to it to stretch it to a whole pot, but decided that they were both too good for such a purpose. I’ll just have to randomise myself another cup afterwards then.

Due to the large ratio of fannings in this, I’m giving it a fairly short steep. It’s all orange! It’s been so long since I’ve had this that I’ve completely forgotten what it’s like. So yeah, the colour of the brew is surprisingly orange and it definitely smells of pomegranates. Pomegranates and perfume and something that strangely reminds me a little of jasmine. That same dusty floral sort of smell, but it’s just a hint of that.

Although I only made half a pot, I was still keen to drain it as well as I could. I did drain the pot, but right now, if you added another drop to the cup it would flow over. It makes sipping a little complicated, and involves me sticking my head down to the cup and generally looking pretty idiotic.

Ack! Even with such a short steep (I normally do about five minutes, give or take) it’s still got some bite to it. Clearly I underestimated the fannings. On top of that, the jasmine hint is still there! It doesn’t say anything on the bag about jasmine as far as I can tell, only pomegranate.

The pomegranate may or may not be there too, but the tea itself has gone so strong that more or less anything would have been drowned out, and it’s just making me thirsty and I have to remind myself that opening a can of the cola I’ve got in the fridge is a bad idea when I’ve got almost a whole cup of tea right here.

Looks like it’s just the day for steeping fail.

3 min, 0 sec

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drank Turkish Tea by Unknown
1328 tasting notes

Gather round, Steepsterites, because I am going to have probably one of the most interesting teas of a long time now.

I have a colleague, a turkish girl, and she asked me, “Have you ever had Turkish tea?”
I told her I had once. I’ve never been to Turkey, but I’ve studied with a turkish girl and once when we were writing a paper to do with some questionnaires she had asked her uncle to take a stack with him to the mosque next time he went. He invited us for tea, so she could explain to him what the questionnaires were about. Her aunt made traditional turkish tea for us.
Then we talked about about how to brew it and my colleague told me that while they do drink a lot of that apple tea, they also drink a lot of plain black tea, taken with sugar. They brew it so strong that it’s nearly undrinkable without sugar, and my colleague gave me this that she had and never drank at home and explained to me how to brew it like a turkish person would. Of course I didn’t write it down at the time, thinking it was easy enough to remember, but when I came home I still had to google it. I found this site (http://turkish-food.suite101.com/article.cfm/turkish_tea) which has guidelines for brewing. It rang a bell, so I feel pretty confident that this is also how my colleague told me to do.

1. Prepare a small teapot by adding about one heaping teaspoon of good, black tea (Keemun, Assam, Russian Caravan, English Breakfast all work well) per cup.
2. Boil about 1 cup of water per cup of tea (either in a samovar – or on a stove top).
3. Pour HALF of the steaming water into the teapot and let it steep for at least 15 minutes, keeping both the teapot and the remaining water piping hot. (Without a samovar, you can accomplish this with a good tea cozy for the pot and a very low flame for the water. (I almost hate to admit it, but a microwave works pretty well, too, for keeping the water very hot…. but I “didn’t say that…”).
4. Pour the tea into a small glass cup, about halfway up, and add the water to fill the remainder. Add sugar to taste – BUT NEVER MILK OR HONEY.

Read more at Suite101: Turkish Tea: Brewing and Drinking Tea in Turkey http://turkish-food.suite101.com/article.cfm/turkish_tea#ixzz0chWxExdO

So now I’m wondering what sort of leaves she has actually given me. They don’t have a very strong aroma. Ever so slightly smoky-ish is about the only characteristic I can pick up. It’s a quite large leaf size for a black though. Since my colleague actually travels to visit her husband’s family in Turkey at least once a year, I wonder if I could be so lucky that it was actually a tea produced in Turkey. Think about it, it’s not that unlikely. It would be cool if it was. I may have to interrogate her some on this matter. She gave me a relatively small amount. Big for a sample, but small for an amount to have lying around when one never takes tea. I’m not sure if that was what she meant but it did sound like, if I liked it, she had more that I could have. Anyway, the leaves look a bit faded in colour, so they’re probably getting a bit on in age. With this method of brewing, though, I can’t imagine it would spell disaster.

Five minutes still to go of this extremely long steep!

Okay, ready for the next step! Obviously, I don’t own the proper tulip-shaped tea glasses, so my cup with the farm animals on it will have to do. I tried a sip of the tea before adding more water to the cup. It had a nice reddish amberish colour and while it did have a strong flavour, it wasn’t undrinkably strong. Not at the one small sip, anyway. Quite astringent, but it didn’t taste bitter or oversteeped.

After adding water the taste was a little less astringent, but still not undrinkably strong. I was expecting something almost tar-like here and I’m actually wondering if I didn’t add enough leaf. I think I was supposed to have made it with another spoonful.

I feel pretty certain that I could easily have taken it without a grain of sugar and enjoyed it, but I’m trying to be authentic here. I did wonder about whether the type of sugar used was important since the instructions said to not use milk or honey. I’ve decided they probably would have said if it was, so I used cane sugar.

The aroma is very similar to the dry leaf. Not as smokey, though, which I think must be because of the sugar in it.

It’s definitely sweet to the taste. If you want a dessert tea, forget about any odd additives and flavouring, because this is a dessert in a cup. I can’t really pick up anything underneath the sweetness though. It’s a flavour where you’re aware that there is tea there, but apart from a light astringency, I can’t really tell you anything about it. I know it’s odd to my colleague that I can drink tea at all without sugar in it, so it’s supposed to be very sweet, but the unobtrusiveness and the lack of strongness of the black tea, only strengthens my belief that I should have used a spoonful more leaves.

Still, I used a third more leaf than usual (should probably have been double) and I steeped it for a quarter of an hour. I’m shocked that it didn’t turn out stronger! I’ll have to try again though, but for now… I don’t know if I’m really a big fan of tea turkish style, but I think I might rather like it as a rare treat rather than a regular occurence.

eta: why is it the quoted bit refuses to be in italics? What am I doing wrong? squints at it

Boiling 8 min or more

Thanks for taking one for the team.


Hey, it was fun. :)


There was a lot of good stuff in this review! I’ll have to come back to it later and read it a 2nd time to let it all sink in. I wonder what she’d think of UTI’s turkish apple?


She doesn’t really drink tea much at all, so she probably wouldn’t be particularly interested. I gather it’s mostly something she drinks when they’re visiting or when they have guests in a more formal sort of way.


Super-interesting! I love how it’s so super-concentrated that you need sugar!


It worked a lot better on the second cup, but then that one had had a half hour steep. :p


This is where the making 2 teas at once would come in handy. I can’t wait that long between infusions lol.


The second one had steeped longer because of the way I brew. I always have the leaves loose in the pot, so when I don’t drain it completely, there will be some stewing while I’m drinking the first cup.


Gotcha. I do that too, but I have a reverse french press so there isn’t any left. I do have a problem getting my pot from Dr. Tea’s Tea Garden to drain completely though.


Huh. This sounds incredibly interesting. I’ll try this sometime when I’m feeling brave.

Also, I’m unsure on the italics, but perhaps try removing the colon? Or maybe the URL is throwing it off. Just thoughts.


You should, it would be fun to see what you think. :) I’ll have to find out what sort of tea this is, since it would be so cool if it was turkish grown, but since you can use any good black, there’s lots of room for experimentation. :)


Yes! Suggest a good Turkish tea for us:)


According to the website I quoted above, Turkey grow tea in the Black Sea regions, but the production is all for the home market. So you would probably have to go there to get some.


We’ve been gathered! =], I LOLed at the end. I stupidly put my face close to the screen and started staring or maybe squinting at the words squints at it OH, I think I was thinking it was a command. Sort of like, come closer so I can finish the story. =P


Ricky, LOL! No, I put it in *s because that’s how I’ve always been used to denoting an action. It disturbs me a bit that that’s also how I make it bold here. I suppose I should try to get used to using ::s at Steepster, but it just looks wrong to me. I like the *s better. (And it’s probably going to make a large portion of this comment bold now too)

And yes, you have indeed been gathered. :D I don’t recall any of my posts ever having been this popular before. O.o


Speaking of which, I meant to click the heart. Today is not a good brain day for me.


Bad brain days suck. I hadn’t even noticed you hadn’t clicked it the first time you were here. :)


That sounds really neat. My friend’s boyfriend is from Iran and that’s how they drink their tea there aswell.


It’s probably a general middle eastern thing, then. I had a colleague from Iran, who said that the next time she went to Iran, she would get me some Iranian grown tea. Unfortunately she was in a temporary position and left before she had the opportunity to do so. But then again I’ve since read somewhere or other that the iranian grown tea has a little trouble measuring up to the quality we’re used to from India, Sri Lanka and China.


Interesting! Why did my updates not clue me in about this? It sounds fun. This is going on the To-Do list!


It was definitely fun to try. I’m not done experimenting with this method of brewing by far, but I’ve decided that it would be awesome to have a real samovar in my living room. :D The brewing method after all is pretty similar so far as I can tell. A real old-fashioned russian one, that would be so cool. But I’ll have to keep dreaming. :)


They’re very pretty. I was in NYC recently to visit friends and went to the Russian Tea Room, and the ones they had displayed were gorgeous…I was sort of disappointed that they didn’t actually have any samovars in use, as I’ve only ever seen them from afar.


I only googled briefly and apparently you can get some electric ones that have that oldfashioned look, but you would have to shell out some 2-400 dollars for it. I tell myself they probably use a dreadful amount of energy anyway. ;)

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drank Assam Deluxe FTGFOP by A C Perch's
1328 tasting notes

I met a friendly kitty on my way home from work today. That saved the otherwise seriously boring day.

It put me in the right frame of mind to do a proper first-time review of a tea and I remembered this one that I got from Lexitus for Christmas and didn’t have the energy to review properly the last time I had it.

I did today. But then I got distracted and it oversteeped, resulting in a rather bitter bite.

So, still no rating, still no review. Just steeping fail.


Friendly kitties can make a day! We have a cat in our neighborhood who decided that he didn’t want to go inside his family’s house anymore, but whenever the family walks the dog, he walks with the family! He must have gotten so used to walking with dogs that he follows me and my dog every time we walk by his house! (We also have a cat so my dog is used to cats and is friendly toward them). I can’t help but give him treats even though he’s well fed by his family (who seems very nice! I don’t understand why he doesn’t ever want to go inside! A free spirit I guess!)


@ JacquelineM that is such a cute story! What a funny kitty!
@Angrboda glad the kitty brightened your day :) Sorry for the steeping fail!

Pamela Dean

@JacquelineM Maybe the cat doesn’t like to be indoors (where the dog can corner him) …….
Health issues preclude me keeping kitties now, alas. I talk and visit with the neighborhood felines whenever possible. Hooray for friendly kitties! Mrrow!

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drank Green Tea by Unknown
1328 tasting notes

I’m bagging it this morning because as usual I’ve slept far too late and I dreamed something seriously strange that made me cry buckets (in the dream) so now I’ve woken up with a post-wail headache without actually having shed a single (real) tear. Lovely.

No matter how deeply mediocre and dull these bags are and the lowness of the supposed quality, it works for me in a situation like this. I think it’s because it’s so much easier and quicker than fussing with pots and leaves. I don’t really need something awesome right now. I just need to wake up.

Wasn’t around all day yesterday so I’ve woken up to 70+ notifications and who knows how many reviews. I can’t promise to be able to catch up with that, so if someone wrote something really interesting, could you link me please?


Eep. When I wake up from a dream where I’ve been super emotional – crying, terrified, pissed off as a howler monkey – it usually throws me off for the better part of the morning if not longer. Can’t say I’ve ever gotten a headache, though…I feel for you.


Confession; it might also have been a got-up-too-late-headache. They feel more or less the same for me and they last for the rest of the day. Oh yes, it’s still there, but it’s much smaller now.

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drank Black Powder Blend by Luka Te m.m.
1328 tasting notes

Yes, it’s just the good ol’ Gunpowder Blend that I recently bought serious amounts of. I edited the name of it because ‘Gunpowder Blend’ was a direct translation from the danish name ‘Krudtblanding’. ‘Krudt’ = ‘Gunpowder’ as in the stuff you use to shoot a firearm. Although the blend contains a green tea I don’t think the green tea in question is actually Gunpowder as in the green tea, but the name of the blend as I had first translated it led to a number of very understandable misunderstandings. So after consulting a number of internet sites I found this alternative name for gunpowder as in the explosive stuff. Therefore I changed the name.

I know I added some to the TTB so if someone could correct it there too it would be awesome. Please?

Anyway, my flat is Procrastination Central today. I’m working on something that requires brain activity SHOCK! HORROR! and I’m still feeling like I could hibernate for the entire day like I did yesterday.

Pick-me-up is needed, so I made me a big cup of this, and on a whim, added some milk. I can’t remember if I’ve tried it with milk before, but I think I have and I seem to remember it having drowned out some of the green tea in it.

I’m not really getting that this time. First part of the sip was all green, and then immediately after that came the smokeyness. Underneath it all the English Breakfast component is going all ‘YAY MILK!’ which is rather weird for me because I hardly ever drink anything with milk except the pumpkin pie blend from 52teas.com or the pot of Assam my colleague and I share at the cafe we like. I don’t think that I would want to take this with milk always though. It seems kind of like a luxury that should be spared for just occasional events, especially considering that I think it’s also awesome without the milk.

It does really bring out the sweetness from the green tea. I would never otherwise EVER add milk to any tea that wasn’t black, but I think the effect that I’m getting here has something to do with previously mentioned EB component.

It’s a bit like the three components start vying for my attention. The green tea is all suave going “I’m sweeeeeeeeeeeet and buttery!” and the EB is going “I’m smooth and milky and sensible!” and the Lapsang Souchong is getting all bouncy and eager and going “I’m here too! Smokey! Me! Me-me-me-me-me!!!”

It’s kinda cute, actually.


I think gunpowder would be the only green tea I could drink on a daily basis. The best part is I don’t even like smokey teas. It’s just that I’ve done it before in my tea ignorant days :)

Lapsang in this tea makes it sound scary =/


I think the green tea in this might be Chun Mee. It doesn’t look like gunpowder, the shape of the leaves aren’t really pellet-y enough. I don’t consider gunpowder to have an especially smokey sort of flavour at all. I have a hard time even considering smokey and the green tea in the same sentence.

This blend is pretty smokey, I honestly don’t believe you would like this much.


Well if it’s in the TTB, I’ll give it a try or a sip. I’ll make like a two ounce cup :)

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Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

The Formalities

Contact Angrboda by email: [email protected]
Contact Ang on IM on Google chat

Find Ang on…
Steam: Iarnvidia (Or Angrboda. She changed her display name and now is not certain which one to search for. She uses the same picture though, so she is easily recognised)
Goodreads: Angrboda
Livejournal: See website.
Dreamwidth: Ask her

Bio last updated February 2014





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