I’ve found that by adding about 50% more and steeping it for 3-4 minutes, I could attain the thicker, in-your-face flavor I wanted the first time around. The raspberry is much stronger, as is a deeper, underlying slightly wheaty taste. There’s also the black tea base. Alas, not much on the “nut” front, but I do keep peanut butter behind my desk.
A part of me wanted to take that peanut butter and add a scoop to the tea, but I’m not sure that’d work out. In fact, I think that’d wind up being a gloppy, heinous mess.
Anyway, I’ve bumped up my rating about 10 points because I like it so much better now.
Bring on the day.

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I’m a graphic designer, illustrator, crafter, geek, and recent tea convert. I love teas that are sweet, zippy (caffeinated), and hopeful. In concrete terms, that’s usually black or maté tea, with some chocolate/vanilla/berry/nut in there somewhere. If it gives me the dessert experience without the calories, my heart soars.

I’m not a big fan of mint, grass (“yogi farts”), sours, or bitterness.

I’m into the idea of trading to try new things. If there’s something in my cupboard you’d like to try, send me a message!


Pennsylvania, USA



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