Yesterday when I was perusing the £1 shop I found a diamond, faceted glass (like mason jar size) with a groovy patterned lid and straw. It screamed ‘Ice Tea’ to me and I had to get one then and there. Several hours later I remembered my purchase and I really wanted to use it but had no ice tea prepared, on top of that the sticker on the bottom of the cup said it is not suitable for hot liquid. I came up with a solution, half cold water and half 70c water. Last night this was tested with another tea and it worked very well, so much so that I cold steeped a strong concentrate of it overnight (roughly 1/4 of the mug full) and left it in the fridge. This morning I was able to add 70C water to it without additional cold and it filled up again with flavour to create another good steep. Plus it must be said that the straw also keeps most of the leaf parts out of my mouth, something I sometimes have issue with when doing the traditional method of high tumbler.

So with that introduction you have some understanding of how I have steeped this tea today. Different from my usual methods but sometimes the ease of making tea beats the ceremony of it (not always but sometimes). For right now it’s the perfect method to use whilst I finish cross stitching a Christmas card for family this year. As such a simple method there are simple tasting notes. While I have had this tea several times before I can happily say it tastes similar to a gongfu or gaiwan steep. Primarily this tea is very subtle in strength but does have some dryness in the after taste, not to mention a mild sweet, grassy tone that is rather refreshing. Also just a touch of astringency and sweet pea notes. It’s a nice Mao Feng but would not say this was particularly special or memorable. Still I can’t complain, it’s nice enough and I’m thankful to be able to steep it easily now.

Plus in my cup the leaves float, which I was really not expecting.

And a picture of my cup.

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I’m 34 years old from Leicester, England named Kayleigh.

I started off many years ago drinking herbal and fruit teas which over time peaked my interest in trying new types. Eventually I began to import and sample many different teas and cultures which I still do today. My life goal is to try as many teas and ways of having tea as possible.

Tea wise my cravings change constantly from pu erh one month to jasmine green to the next and so on.

I also enjoy watching Japanese Anime and horror films.

I am always up for tea swaps so if you see anything in my virtual cupboard then please contact me.

A short list to help swapping with me easier though honestly I am not fussy and am willing to try anything. Plus the notes below are usually, sometimes I love a tea that has an ingredient I tend to dislike and other times I hate a tea that I thought I would love.

Likes: Any fruit but especially melon and orange, vanilla, all tea types (black, green, white etc), nuts (any), flowers, ginger, chai.

Dislikes: Licorice, aniseed, clove, eucalyptus, lavender.

My rating system
I have my own way of rating teas that makes each one personal. I have different categories, I rate each tea depending on what it is made of. For example: I rate green teas in a different way to black teas or herbal teas. So black, white, green, Pu Erh, Rooibos, Oolong, blends and tisanes all have their own rating system. That way I can compare them with other teas of the same or similar type before for an adequate rating. And when I do give top marks which is very rare I am actually saying that I would love to drink that tea all day, every day if possible. It’s a tea that I would never turn down or not be in the mood for. So while I agree that no tea is 100% perfect (as nothing is) I am saying that it’s as close as it comes to it. After all, in my book the perfect teas (or close to perfect anyway) are ones that I could drink all the time. That is why you will find a high quality black or Oolong will not have as high a score as a cheap flavoured blend, they are simply not being compared in the same category.


Leicester, England, United Kingdom

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