drank Amacha by UNYtea
31 tasting notes

I admit, I often sweeten my teas depending on the tea and my mood. I usually use a light honey, but prefer Agave Necter as it’s more neutral, rarely sugar, but sometimes natural plant sweeteners like the Chinese Blackberry Leaf, or in this case Amacha which is made of the fermented hydrangea plants. Both of these natural plants are indeed VERY sweet and only a few leaves needed to the pot to sweeten the soup. That being said, it does impart a flavor sensation that is not neutral like Agave necter or Sugar. I would use these natural sweeteners in a strong tea like a black, or a Puerh, but not greens or oolongs.

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I am a homemaker, amerature photographer and an ex smoker who is now Vaping. I also am an avid tea lover. I live in the DC area, not many tea places around other than Ten Ren but a few nice places like Teasim which is where I discovered loose leaf teas about 18 years ago. I fell out of tea and recently due to Instagram fell back into tea and am exploring new teas. I love all the colors of tea, no Lipton please though, but am just starting to explore Pureh tea. Any advise is appreciated. As I interact more with my teafriends on Instagram I"m more exposed to types of teas and good vendors and my collection is growing both of tea and teaware. Since joining here I’ve squired quite a bit so organization is a must. I’ll be filling out my cupboard here and get a move on with tasting notes and blogging. I’ve sorta joined here but forgot this wonderful sites’ use. Follow me, lets be tea friends, teach me I can learn.


Washington, DC



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