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Steepster 2025 TTB Tea

This teabag was a nice evening coldbrew. The cinnamon is sweet (a bit much for me, honestly), but it counter balances the hibiscus and rose hips. The berry flavour is pretty strong, but more bumbleberry or general berry but not distinctly raspberry and blackberry.

Flavors: Berry, Cinnamon, Fruity, Hibiscus, Sour, Tart

Preparation
Iced
TeaEarleGreyHot

I too have recently been overwhelmed by cinnamon in a hibiscus-rose blend. I wish the blending masters would learn to use true Ceylon cinnamon instead of Cassia, which I think would solve the problem! Ceylon is far gentler with a more complex flavor profile (and only 1/10th the toxic coumarin content!)

Arby

I just find cinnamon is quite strong in general. I use Ceylon cinnamon in baking now and have found it much nicer than cassia.

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TeaEarleGreyHot

I too have recently been overwhelmed by cinnamon in a hibiscus-rose blend. I wish the blending masters would learn to use true Ceylon cinnamon instead of Cassia, which I think would solve the problem! Ceylon is far gentler with a more complex flavor profile (and only 1/10th the toxic coumarin content!)

Arby

I just find cinnamon is quite strong in general. I use Ceylon cinnamon in baking now and have found it much nicer than cassia.

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Profile

Bio

I studied biochem and botany at University with a focus on genetics and evolutionary biology. Now, I work in biology setting up labs for students. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders, cacti, and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons (I mention this only because it is relevant to which flavoured teas I drink).

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. Most of my teas are older and in smaller smounts, so I can’t offer samples of most blends. But you can still message me any time :)

My cupboard and stash spreadsheet here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing are both outdated and I have not organized my current list of teas in several years.
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, rosemary, pine, sage, anise, moss/Earthy, lychee, floral, creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes like honeybush and rooibos, fruit blends without hibiscus, yellow, jade oolong, white, Darjeeling blacks, Longjing

Least favourite flavours/ingredients:
Acidic/sour/tart, melon, grapefruit, bitter, astringent, smokey, green apple, sickly sweet (too much chicory, cinnamon, or licorice root), yerba mate, turmeric, mushroom/fungus, vegetal and savoury

No
Animal products: [confectioners glaze, gelatine, milk-based natural flavours, white choc chips, caramel bits, etc]
St. John’s wort (herb)
Stevia

Location

BC, Canada

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