I’m sitting here in the hair salon partaking of a ritual I don’t get to do as often as it is probably needed. About four or five times a year, I make up a travel flask of a sweet tea, pick up a croissant or something else from the bakery, and get my hair done. It’s not the most genteel way to have a tea named in honor of Jane Austen, but the “mafia” part does lend a sense of “What you lookin’ at?” In any case, I don’t have to take care of anyone for a couple hours. I get to sit down and let someone take care of me.

I made this with 5.6g of tea to 500ml and steeped it for half a minute longer than I normally would. But since I “splurged” and used whole milk this time, it could have handled steeping for longer still. The blackberries aren’t as evident as they were last time because of the richer milk, but the tea isn’t masked as much as the other flavours, so it’s far from a loss. The addition of raw sugar has given it a little more of a treat feeling, when I would normally use Splenda. (Insert your gasp of horror here.) Now that I’m done writing this, I’m going to sit back with my tea and croissant and do a bit of reading—not Jane Austen as you may think, but Anne of Green Gables. Love returning to a childhood favourite!

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I’m an American-Australian living in Sydney with my Aussie husband, very active toddler girl and bouncing baby boy. I need tea to get me just to Lil’ Man’s morning nap, let alone the rest of the day. I’m a newbie to the world of pure teas (and loving every sip of it!), having delighted in flavored teas and blends for years. The hardest part seems to be getting the teas to Australia without exorbitant shipping costs.


Sydney, Australia



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