I had seen this tea on the Tarragon fall menu online before they updated and was very glad when we got there that it wasn’t just seasonal. I had two tea cocktails to chose from, both presumably made from the same tea bag as this said “spice tea” on the menu and the other said “orange spice” but the tea bag I got was definitely orange spice, I think it was Numi. So the main difference between the two is that this was made with Di Saronno Amaretto and the other was with honey and a honey whiskey that had a fancier name I can’t recall.

Cinnamon was really the dominant flavor here both from the stick and probably the bag. I would have preferred this to be more almondy, with an actual almond based loose tea blend. Husband suggested vanilla which would be a nice addition. Still it was a nice treat and complimented the amazing strawberry-rhubarb bread pudding quite nicely. And of course it gives me inspiration to experiment with my own almond tea, because if I ever open a tea bar there will be tea cocktails and tea infused beer for the evening.

Back to the restaurant though. Sunday night I had the most amazing seared duck-breast. It had a honey chipotle glaze and was served with a roasted poblano pepper stuffed with potato and duck confit, and a roasted “squash salad” was actually warm thinly sliced zuchini and summer squash in pesto. This dish delighted my taste buds, hitting every spot, I was actually moaning while eating and had no desire for desert. The seared glaze on the outside was like candied bacon and the balance of sweet, spicy and savory was perfection!

Monday afternoon after our couples massage (which unfortunately left me sore for three days, husband’s was very relaxing, I should have told my guy to be gentler) we had lunch at Tarragon. Husband and I both had the Beef and Wild Mushroom Cottage pie, which was more of a souffle with potato and cheese on top, I had a great gaspacho as well and that’s when we had tea and dessert. My only regret is that we didn’t stop in for just cocktails, because the chef makes his own herbal infused liquors. Tarragon’s menu was also very vegetarian friendly for those in the area that are so inclined ;)

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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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