drank Maple Ginger by Cuppa Geek
1229 tasting notes

2021 sipdown no. 29

In juxtaposition to most notes I saw on this one, I am getting a fair amount of heat from the ginger and less maple. I was hoping for the opposite, but still a tasty cuppa. The ginger is not as intense as I’ve had in other teas, so I am grateful for that.

All in all, not a bad cup to enjoy this afternoon.

Cameron has really got me thinking on the teapots we have and perhaps soon I’ll have to make up a whole pot instead go just my normal mug. :)

190 °F / 87 °C 3 min, 0 sec 3 g 14 OZ / 414 ML
Cameron B.

Yay, more teapots! \o/

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Cameron B.

Yay, more teapots! \o/

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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.

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).

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.



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