We got Mediterranean take out for dinner last night, and we saved the baklava for our evening tea. I wasn’t sure what to pair with it, but Organic Black with Coconut came to mind. It’s certainly not traditional, but I had an inkling it would be good.

Mmmm – the meaty coconut and medium bodied went so well with the flaky phyllo and nutty sweet. I highly recommend this unusual pairing! I don’t drink this tea as much as I used to, but when I do, I enjoy it so. Last January, I bought a big 8oz bag, and I am now on my last teaspoons of leaves! Looks like I’ll be tromping through the snow for another refill!

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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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