85

Shuffle, shuffle, shuffle through my teas and after about three other thoughts, ended up choosing this tea. Ginger upfront—boom. The pear is there somewhere gently, gently. The white tea is nowhere.

Years ago, I discovered canning and got so revved up that from the start of spring, I’d be preserving every fruit and vegetable as it became ripe. Delicious stuff. By autumn when pears came into season, I made pear and ginger preserves to serve with toast or on top of ice cream or applesauce. If I added a spoon of honey to this tea, the taste might take me in that direction.

Flavors: Ginger, Pear

Preparation
185 °F / 85 °C 3 min, 15 sec 1 tsp 12 OZ / 354 ML
Rosehips

Pear and ginger preserves! Oh, what a delicious thought….

Fjellrev

Those preserves sound mightily delicious.

Evol Ving Ness

Yes, they were a winner. Highly recommend that combination for the canners among you.

Evol Ving Ness

Or waffles or pancakes and so on.

Fjellrev

OMG that would be so awesome on waffles or pancakes. I haven’t tried canning since I’m terrified of the whole sterling process but ginger pear is definitely a combination I’d try.

Evol Ving Ness

I was surprised at how much I took to it. It is quite a production, but it beautifully satisfying. I would never in a million years attempt canning anything containing meat or fish, but fruits and vegetables are pretty safe. It is easy to tell if things did not seal properly. I would suggest you try it. Why not?

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Comments

Rosehips

Pear and ginger preserves! Oh, what a delicious thought….

Fjellrev

Those preserves sound mightily delicious.

Evol Ving Ness

Yes, they were a winner. Highly recommend that combination for the canners among you.

Evol Ving Ness

Or waffles or pancakes and so on.

Fjellrev

OMG that would be so awesome on waffles or pancakes. I haven’t tried canning since I’m terrified of the whole sterling process but ginger pear is definitely a combination I’d try.

Evol Ving Ness

I was surprised at how much I took to it. It is quite a production, but it beautifully satisfying. I would never in a million years attempt canning anything containing meat or fish, but fruits and vegetables are pretty safe. It is easy to tell if things did not seal properly. I would suggest you try it. Why not?

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Bio

Note to self—-you do not actually need any more tea.

My real tea obsession began in February 2015.

Not, sadly, when I had been living and working in China, though I very much enjoyed sampling a variety of teas during my travels there as well. No, no, that would have been far too sensible.

I am a reformed coffee drinker. I still enjoy a long double espresso with a good quantity or milk or cream from time to time, but for now, tea is my thing. All day.

*note—this is way out of date, so if we are doing a swap and you are checking to see what I like and dislike, mostly never mind what you find below. One of these days, I will update this. In the meantime, check what I’ve been drinking and use your own judgement. I like all the teas. Well, I am open to trying all the teas.

I tend to drink black, green, or oolong tea in the morning to early afternoon. Rooibos or
Honeybush or herbal in the evening. And perhaps some sort of sleepy-type tea in the wee hours.

This year, I’ve been discovering flavoured teas, so it may look like that is all I drink although that would provide a false impression.

Not a big fan of chocolate or mint in teas, but I will try them and, from time to time, have been pleasantly surprised. Also, usually I dislike a prominent cinnamon flavour, if untempered with other things, in teas. Again, I say usually, because there are exceptions.

Also, please note that haven’t quite gotten into the habit of updating my tea cupboard on Steepster, and it is unlikely that I will do this on any kind of regular basis.

I drink my tea black and unsweetened. If there comes a rare moment that I add something to it, I will mention it.

Finally, while I thank large and successful tea companies for tantalizing and beckoning me to the world of tea, I prefer to support independent ventures with real people, real enthusiasm and commitment, and real dreams.

Currently, I am researching monthly tea subscriptions. Perhaps it will keep me out of tea shops.

And here is Shae’s rating scale— which I am using with permission, of course— which more or less describes the way I have been rating teas. I am going to make more of an effort to stay very close to these parameters now.

Rating Scale

1-20: By far, one of the worst teas I’ve tasted. I most certainly will not finish my cup and will likely “gift” the rest to my sweet husband who almost always enjoys the teas I dislike (and vice versa).

21-40: This tea is not good but if I mix it with another tea or find another steeping method I might be able to finish it.

41-60: This one is just okay. I might drink it again if someone were to give it to me, but I probably won’t be buying more for myself.

61-75: This is a consistently good tea. It’s reliable but not necessarily special.

76-90: This one is a notch above the rest and I would gladly enjoy a cup of it any day of the week. I’ll likely be keeping this in my cupboard, but it isn’t one of my all-time favorites.

91-95: One small change and this tea would be perfect. I’ll definitely have a stash of this in my kitchen if you come over for tea.

96-100: No words can describe this tea. It’s an experience, an aha moment. Closed eyes, wide smile, encompassing warmth. Absolutely incredible. Perfect.

Location

Mostly, but not always, Toronto, Canada.

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