2021 sipdown no. 38

This is my last August Uncommon tea from Cameron and sadly, these rooibos teas have not been good for me. At all.

The combination of ingredients here ends up tasting like a deli meat? I can’t really peg down which deli meat since I haven’t eaten meat in many years, and this was not a positive reminder of the taste haha!

Preparation
200 °F / 93 °C 5 min, 0 sec 3 g 14 OZ / 414 ML
derk

Haha, wut!

Courtney

I know!

derk

Tonight I understand. I boiled some on the stove then simmered with milk. Kiki came home and said “What’s that smell? Did you make something with pepperoni?”

Courtney

Finally haha!

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Comments

derk

Haha, wut!

Courtney

I know!

derk

Tonight I understand. I boiled some on the stove then simmered with milk. Kiki came home and said “What’s that smell? Did you make something with pepperoni?”

Courtney

Finally haha!

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Profile

Bio

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!).

Likes:
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).

Dislikes:
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).

she/her

Last updated January 2023.

Location

Canada

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