I was half-tempted to pick out the little caramel blocks and eat them. I was able to resist.

Dry, it has a strong, buttery caramel smell, with a smokey woodsyness underneath. The smell is similar brewed, though slightly sweeter and more woodsy.

It’s a very mild taste. I’m inexperienced with rooibos’, but it’s a mild, pleasant wood-and-caramel mix. It’s got a coffee-like element to it, which might be the caramel. The sort of dark smokeyness that I’m getting, or something.

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Disclaimer: I work for Murchie’s Tea and Coffee as a taster and blender. I will avoid putting any ratings on teas from them from here on out.

A tea-drinking transgendered Canadian, university graduate, majored in geology (yes, “rocks and things”). I take most of my tea made straight into a mug, although occasionally if I’m not in a hurry (this isn’t often), I’ll have time to sit down with a pot or gaiwan. It’s the highlight of a good day.

My notes are pretty disjointed because I’m absent-minded, and I also keep a teatra.de blog for reviewing and rambling about tea books/publications, and an instagram for photos. Except nerding about tea production and history on both.

I’m a Doctor Who fanatic (Jon Pertwee, if you were wondering).

“But you should never turn down tea, when it’s offered. It’s impolite, and impoliteness is how wars start.” ~Eighth Doctor, Paul McGann






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