I messed this sample up…great. Boiling water and soaked for three minutes.

I taste the blueberry and lemon a little bit but then a flat rooibos. Really flat rooibos. I’m thinking the flatness has to do with higher temperature…

More after it cools down…

Better after it cools down and second steep at 190 in 6 minutes. Blueberry and lemon are a really good combo. Cudos to Lauren for successfully mimicking the buttery finish of a muffin and the kind of density you get with it. The lemon really fuses with the roibos making it fruitier. I’m still not too sure about the rooibos with this Darjeeling. I like the Darjeeling a lot and it makes me wonder what it really tastes like on its own. The rooibos otherwise was fairly dominant.

Good if you like lemon and blueberry, and a good tea overall, but I prefer Lauren’s other ones. Namely a lot of her limited editions. Top few: Vanilla Cider Panna Cotta, The Key Lime Pie Oolong (maybe, about equal to the next one), Eggnog Poundcake, Cherry Wassail, Cherry Chocolate Latte Oolong, and the Chestnut Caramel Keemum

Flavors: Baked Bread, Blueberry, Lemon, Rooibos

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First Off, Current Targets:
Taiwan Sourcing Luxurious Jade Sampler (FRICKIN’ PRICEY)
Taiwan Sourcing Longhan Nectar Red Oolong

The best Alishan and or Lishan for the best price
The best Jade Oolong Period.
The best Dancong Period.

Nepal Jun Chiyabari ‘Himalayan Tippy’ Black Tea
Lishan (I’m always stocking up on it)

My wish list is fairly accurate though it is broad.

Current Favorites:
Shang Tea/Phoenix Tea:
Tangerine Blossom

Golden Tea Leaf Company:
Iris Orchid Dancong Oolong
Dung Ting Oolong (green)
Ali Mountain Oolong

Taiwan Amber GABA Oolong
Vietnam Red Buffalo Oolong
China Yunnan Pure Bud Golden Snail Black Tea
Taiwan Lishan Oolong
Kenya ‘Rhino’ Premium White Tea

Hugo Tea: Vanilla Black Chai

Liquid Proust Teas:
French Toast Dianhong

Floating Leaves Tea:

Beautiful Taiwan Tea Co.:
“Old Style” Dong Ding


I am an MSU graduate about to become a high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii with a dominant Eastern Asian influence. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.


Michigan, USA

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