The time change. The time change. The time change. Spring forward. Seriously? Ask me a week into it and I’m not “springing” anywhere…lucky if you can get me to crawl out of bed, let along spring. Because of this, it has been a heavily Assamed week. And all I have to say is thank GOURD for assam.

Mangalam Gold from Teabox is a sweet malty smelling tea with lots of golden tips. In the cup this translates into a well balanced assam with a medium heavy malt note that is complimented by a touch of stonefruit and nut. There is a slight astringency that carries the after taste of burnt sugar after the tea is gone. The flavor profile of Mangalam gold doesn’t sit at the bottom of the cup like some assam teas. It’s notes harmonize mid-cup and make for a rousing but not boisterous cup of assam tea. Very welcomed on this spring morning where the thought of crawling back into bed is ALMOST winning. :)

Flavors: Burnt Sugar, Malt, Nuts, Stonefruit

Boiling 4 min, 0 sec 1 tsp 8 OZ / 236 ML

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Spot or pot, I love a cup!

I learned to drink tea while living in Dublin in the early 80’s, so as you can imagine, I am a hearty brew lover, and take tea with milk and honey. I am trying to expand my horizons with tea….that is why I’m now on Steepster! Joined in January 2014.

Currently loving strong black teas that hold up to milk and honey well. I have a curiosity about keemuns and yunnans, but smoky ones are out. Green and white teas are off my radar, but making little forays into oolong and darjeeling tea. Herbal? So far only cacao tea has gone into regular rotation in my tea routine.

I do like some naturally flavoured teas…almond, vanilla, cardamom, ginger. This seems to be mostly in the cooler months…but mostly I’m an unflavoured tea drinker.

Life is too short for bad tea and bad bread.


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