drank Holiday Tea by Market Spice
1213 tasting notes

Today I required approval for two things. One for a social psych presentation, and one from the biology department to take a spring course. Not just any spring course. I took histology last term, which is actually a med school course, but they offer it at my school for health science students, and other science students that are brave enough to take it. I did, and it was the hardest thing I’ve done in my years studying biology, hands down. I still have nightmares about it, literally. They’re offering another histology in spring, which promises to be just as challenging (or more, considering it’s completed in half the time), so of course I wanted in. I am always up for a challenge, and the prof is absolutely amazing and highly intelligent. I was fully prepared to be denied, because first priority goes to health science students and the cap on the class is only 10 students (eep!). But my request was approved! YES. I may have done a wee dance outside the bio department where my friend was waiting. Hopefully the prof didn’t see that. :P

I’m home now, working on conservation, and having this tea in celebration. This tea is a delight. I’ve been impressed with the three Market Spice teas I’ve had so far. This one had mint leaves clearly throughout the dry tea, but I always secretly hope they won’t be too prominent. Success! The main flavours here are raspberry, followed by more subtle chocolate. The mint is barely there at all. I find I absolutely love raspberry teas when they are well done. And this one is. :)

Thanks EvaGrimm for sending some my way!

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 15 OZ / 443 ML
OMGsrsly

That sounds cool. :) It’s always so exciting to get into a super interesting course, especially one taught by an awesome prof!

Courtney

It is! She teaches only 2-3 courses because she is near-constantly publishing. By far one of the best profs I’ve ever had. :)

OMGsrsly

That is still a lot of courses. Most profs at my uni only teach one per year.

Courtney

What?! I’m not at a big university, and I was speaking to another prof the other day and she’s supposed to teach 4 courses with labs per term. There are less than 20 full-time bio profs though.

OMGsrsly

I think they’re supposed to teach two classes, but most profs buy themselves out and only teach one. We have lecturers who might teach 3-4 courses per semester tho. Which is RIDICULOUS.

Hello.Kiki

Congrats! Histology is tough! I know it’s definitely an upper level biomed class where I did my undergrad. Even better that it’s a great professor. I find that can make all the difference.

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Comments

OMGsrsly

That sounds cool. :) It’s always so exciting to get into a super interesting course, especially one taught by an awesome prof!

Courtney

It is! She teaches only 2-3 courses because she is near-constantly publishing. By far one of the best profs I’ve ever had. :)

OMGsrsly

That is still a lot of courses. Most profs at my uni only teach one per year.

Courtney

What?! I’m not at a big university, and I was speaking to another prof the other day and she’s supposed to teach 4 courses with labs per term. There are less than 20 full-time bio profs though.

OMGsrsly

I think they’re supposed to teach two classes, but most profs buy themselves out and only teach one. We have lecturers who might teach 3-4 courses per semester tho. Which is RIDICULOUS.

Hello.Kiki

Congrats! Histology is tough! I know it’s definitely an upper level biomed class where I did my undergrad. Even better that it’s a great professor. I find that can make all the difference.

Login or sign up to leave a comment.

Profile

Bio

My partner and I live with our bunnies and cat. I’m currently working on my MSc in biology and enjoying tea along the way!

I love black tea and this is usually what’s in my mug.

I’m also happy to enjoy a cup of green or red rooibos (green preferable to red), herbals, oolongs (unroasted and red preferable to roasted), whites, and subtly flavoured greens.

Likes:
Raspberry, peach, rhubarb, passionfruit, and most fruits in general, maple, creaminess, hay, biscuit, lavender, and cacao/dark chocolate.

I enjoy bergamot when paired with flavours that mellow it (Camellia Sinensis Earl Grey Cream is one of my favourites).

Dislikes:
Any smokiness at all, stevia, too much blackberry leaf, rose, ginger (except in chai), cinnamon-heavy teas, anything cloying or fake/candy-like.

I’m vegan with an allergy to potatoes, so I avoid any animal products in tea, along with sprinkles as these often have potato starch (I usually just pick them out of blends).

Last updated December 2021.

Location

Canada

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