Another tea I always sort of thought was smoky and generally avoided (unless it was used as a base tea somewhere along the way and not identified). The leaves are the cutest mini curls!

Hmm. It’s not my favourite. It has hints of maltiness, but with a coppery-ness that I don’t prefer. The Lapsang Souchong had this too, but less in my mind, because I remember not being overly bothered by it. This tea comes off more savoury. Yes, savoury is the key word here. As I sip this cuppa, the coppery flavour falls a bit more to the background and more savoury-ness comes forward, but nothing in particular. It kind of feels like I’m drinking a veg broth. A high quality veg broth haha!

185 °F / 85 °C 3 min, 0 sec 3 g 14 OZ / 414 ML

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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/green and red preferable to roasted), whites, and subtly flavoured greens (mango or pineapple, yum!).

Raspberry, strawberry, peach, rhubarb, passionfruit, blackcurrant, redcurrant, fig, 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).

Any smokiness at all, stevia, too much blackberry leaf, rose, jasmine, 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 January 2023.



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