Night time, the snow stopped falling but its still chilly outside. I brewed up some Chamomile and Lavender and I’m feeling more relaxed all ready. Warmed from the inside. The combination has a mellow sweetness to it. I’ve never munched on hay before, but I imagine that if I were a cow, this is how a nice well kept fresh hay would make me feel. Flavors are mildly licorice, dark honey, musty. Less musty and bitter when the steeped at a lower temperature. At that point there is a really pleasant lemony flavor (I presume from the chamomile) and the licorice flavor becomes more of a fennel pollen flavor (still an anethole profile, but more floral, less earthy, still very light) Body is medium thin.
Steeped at 100C/212F a few nights and colder a whole bunch of nights. The cooler steep is definitely the way to go for me. For the colder steep I poured boiling water into my mug, with the empty (for life) steeping basket in there, and let it hang out a few minutes before filling the basket with herbals and pouring the water back to the boiling pot and then starting the steep. That is my long drawn out way of saying, I don’t know what temperature I brewed it at. Nor do I know the amount of flowers I used, unless you want to consider, 3"diameterX1.5"height of fluffy chamomile flowers w/ just enough lavender on top to cover the chamomile, an accurate measurement. I steep somewhere between 5 and 10 mins. Second steeping the same as the first, and very similar result in flavor. Just slightly milder.

Flavors: Lemon, Licorice, Musty

205 °F / 96 °C 8 min or more

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The name says it all. I’ve been drinking loose leaf tea for about a decade and a half, and was in the cheese business for almost 2 decades.

I was spoiled with the cheese by always be surrounded by a wide variety to taste everyday. Now that I’m (mostly) out of the business, I’ve discovered that a daily tea habit is way easier on the wallet than a daily cheese habit for me, and I love both, so here I am to learn more about tea!

I’ve been drinking great blacks, and greens from my local shop for years now. A white and an Oolong on occasion. Mostly Chinese, but other countries as well.

But all these years I’d only had one 10 yr aged loose shu with regard to Pu-erh. I’d only had Ti Kwan Yin, Forever Spring, and the Chinese restaurant stuff with regard to Oolong.

I’d like to continue learning more in the green and black world, but I’m most excited to have joined Steepster to learn about the world of Pu-erh and Oolong, which I am terribly ignorant of.

I always forget what teas I’ve had before, so I think logging my teas will help with that. I also love pairing tea and cheese together, so you’ll see some long winded pairing entries mixed in as well ;)


Philadelphia, Pennsylvania, USA


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