75

Finally got around to trying this one cold brewed in lemonade. I used 4 tsp of leaf, and I didn’t bother to fussy pick so scrupulously this time since I figure the sweetness of the lemonade should be on my side with this one. For those wondering, the lemon in the lemonade does activate the colour change, but you lose the gradient effect; it’s purple from the off, rather than blue.

I feel like I’m getting there with this one, slowly. It’s nice like this, with prominent sour raspberry notes, the lemonade, and then a slightly funky aftertaste from the butterfly pea flowers. I could minimise the latter if I regulated the number of flowers, but it doesn’t bother me as much as it did when I tried it iced. It’s just all-round sweeter, I guess, and that masks a multitude of sins. I did worry a little about the green base with the extended brew time, but in actual fact it’s worked out fine. There’s a hint of grass, but it melds quite well with the sourness from the raspberry, and doesn’t scream “over brewed green tea” as loudly as I thought it might.

This one’s so high maintenance, it’s a unicorn, for sure! This method was the simplest I’ve tried so far, though – minimum fuss, and good results. I think we can call that a win.

Preparation
Iced 8 min or more 4 tsp 25 OZ / 750 ML

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Bio

Hi :) I’m Sarah, 29, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.

Location

Norfolk, UK

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