I finally tried this as an iced tea (3 tablespoons of this, 3 tablespoons of River Shannon, 6 cups of water cold brewed for 12 hours, then an addition of some simple syrup and juice of half a lime).

It was really good, but not at all suitable as a refreshing drink with a meal or by itself. We had it with some noodles and we were underwhelmed…it practically screamed “I need some rum in me!!!” It shines as a base for an unusual tea based mixed drink! A sort of “Pirate’s Hard Iced Tea” if you will. I will definitely make some of this for a summer barbeque or similar casual summer party.

Iced 8 min or more

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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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