The second day of making tea at work and I already forgot my strainer at home! Mind like a sieve (HA!!!) Don’t worry – necessiTEA is the mother of invention! I got a coworker’s coffee filter, put my loose tea in there, twisted it, and clipped it with a teeny clippy thing (which I washed first!!!). Worked like a charm! By the end of the week I should have my proper paper filters and clips in from Upton, but until then I will use this method.

Today’s tea is very delicious! I am tasting TONS of honey. Lovely, lovely, lovely!

(Can you tell I’m thrilled with my at-work setup?)

Boiling 4 min, 30 sec

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I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes


Collingswood, NJ



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