My tea drinking lately has been boring due to ear thing, cough and sore throat, I’ve brewed various loose leaf green teas with various Traditional Medicinal tea bags, sometimes steeping the green first then using that liquid for the bag, sometimes vice versa and haven’t been pleased with any of the results until this one. Throat Coat (because that’s the predominant symptom today) with Choice Organic’s Kukicha bag tea. I steeped the former for 5 mins on its own and added the twig tea for an additional 3 mins. The result? Sweet, roasted, deep, cool spice, soothing goodness. They round each other out very nicely.

I did get to brew tea for my sister and our husband, Bailin Gonfu and Laoshan Northern Black. For whatever reason the Bailin was not playing very nicely, but they loved the Laoshan. Still on the hunt for a gaiwan, I’m torn about styles and hesitant about ordering from random online stores. Any suggestions are welcome.

On a completely unrelated note, I chopped my hair to chin length (it was long and getting so easily tangled). Weight off my shoulders for sure, husband doesn’t know yet and likely will not care, should be long again by November.

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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