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After taking photos of this tea last night, I decided that I’d cold-brew some of the tea to try it out. Up until now, I’ve only tried it hot brewed (I chilled some of the hot brew to taste it cold too so that I’d have an idea of how this was as an iced tea). After trying this now as a cold-brew, I think I may have to retract my original tasting note that’s found on my website, because this is even better cold-brewed than hot brewed. The vanilla & black tea blend is smoother, the cantaloupe sweeter & the raspberries brighter. It’s just a totally different experience cold-brewed.

Don’t get me wrong, I still love this as a hot brew, but if you’re going to ask me now how I’d recommend serving this one, it’s cold-brew all the way! So very good!

I cold-brewed this overnight. We’ve been experiencing some uncomfortably warm weather this past week, so I wanted to keep a jar of cold-brewed tea in the fridge at all times & this is one that I grabbed for that purpose. This is so refreshing as a cold-brewed tea!

The coconut is sweet & smooth & melds beautifully with the green tea base. the lime adds a bright burst of flavor while the spearmint offers a soft, crisp coolness that works so well with an iced cold tea. This is one of those teas that I made kind of on the fly when I didn’t have all the ingredients I needed for the blend I had originally envisioned, but, after tasting it, I was wondering what took me so long to come up with it. It’s just so good!

I’ve never actually had Mango Coconut Pancakes – I don’t know if any such thing actually exists, but if I went to a restaurant and saw such a thing on a menu, I’d definitely order it.

Actually, my original plan was to go with a mango pancake idea, but after I did my initial taste test, I found myself wanting more from it, so I decided to add a little bit of coconut & vanilla to the blend. I’m glad I did that, because I love the way the creaminess of these two ingredients enhances the starchy pancake notes & the maple. The mango & coconut – not surprisingly – play so well together. While this tea does have a lot going on – it all comes together really nicely. It’s really a flavorful medley of tastes in one teacup.

I drank this hot today, mostly because I tend to prefer our pancake teas as hot beverages, but I think it would be delicious iced too.

Currently sipping this tea – cold-brewed – and it is so good!

The Chinese Sencha is light & creamy. The creaminess is enhanced further by the note of marshmallow. The banana, strawberry & raspberry are not on their own super distinct & individual flavors unless you really focus on it to pick out each flavor, instead, it’s more like a medley of the three flavors to create a sweet yet pleasantly tart profile. Like a smoothie of sorts, but in tea form. Very refreshing & it makes a really delightful iced tea.

I am not a huge rhubarb fan. It’s not that I dislike it, I don’t. I just don’t have a lot of experience with it. I had never even had rhubarb until just very recently (as in the last few years) & my first experience with it was in tea form, back when I was reviewing teas. I recently have sampled strawberry rhubarb pie after it was requested that I make a rhubarb tea (which became the “Never Rub Another Man’s Rhubarb” tea) & sampling that pie was an effort for me to understand better the flavor of rhubarb.

But after trying that pie, as well as trying several teas that I’ve crafted – I am slowly reaching a point of appreciation for the vegetable. I like the jammy, tarty note of the rhubarb. I love the way strawberry & rhubarb play together – as though they were made for one another. This tea seems to highlight that union quite beautifully.

I cold-brewed this tea overnight – and I love it. The vegetal note of the Young Hyson plays really well to the sweet strawberry notes & the tart notes of the rhubarb. Really lovely – very refreshing!

I cold-brewed this overnight last night for iced tea today because I knew it would be very hot today. I’m so glad I did because this is so good iced!

The lemon is bright & refreshing, with an invigorating bite from the ginger & a vibrant kiss of black pepper & cinnamon. The black tea base is smooth & flavorful. The overall cup is not overly spicy/peppery, but there’s enough kick to it that the taste buds are doing the happy dance. I did add some sweetener to it to enhance the overall presence of the spices & I like the way it brings out the flavor of the spices without making it taste too sweet.

This is a blend I had contemplated for a while now, I’m glad I finally decided to just make it!

I crafted this tea to try to be an improvised version of Black Silk Chocolate Milk Qu Hao from Frank’s era because trying to source the Qu Hao at a price and/or minimum purchase within my budget was proving an impossible task for me. Frank’s source for the tea no longer carries it, and one of my sources was able to locate it for me but I would have had to purchase so much of the tea that I wouldn’t have been able to store all that tea, much less sell all of it at a price that would have even allowed me to break even. So, reblending it is not going to happen, at least not for the foreseeable future.

so, instead, I decided to try to improvise and create something similar, without being exactly that tea. The blend of teas I used for this blend is one of my favorites: Gu Zhang – which has a natural chocolate-y tone to it, then I added a small amount of Yunnan & Assam to it to help round out the flavor just a bit. I like the base, it is really rich & flavorful.

It’s been AGES since I last had the Black Silk Milk Chocolate blend from Frank, but, I think this tea hits the mark. It’s chocolate-y in a way that reminds me of chocolate milk when it’s chilled & lightly sweetened, but when it’s hot as I’m drinking it right now, it tastes a lot more like Pinwheel cookies, hence the name. (I hope those that make the cookies will not notice little old me and want to seek legal action, I just like the name, really.)

Anyway, I really love how this one turned out!

It’s back – for a very limited time! It’s a great wake-me-up kind of tea. A very bold, rich CTC Assam blended with marshmallow root & vanilla bean. It’s so good!

Please don’t click on the “buy now” button on Steepster’s page for this tea as it won’t take you to my website to purchase this tea, it will instead take you to a tea from Adagio that is not at all like this tea. Instead, visit my website if you’re interested in this tea! Thanks!

Sipping on a glass of this – cold-brewed! As delicious as this tea is served hot, it’s even better as an iced tea! I cold-brewed it overnight, and it tastes so good. It reminds me a bit of a Moroccan mint blend with a twist of cantaloupe!

The mint is forward, but not overwhelming or in a toothpaste-y way. It’s just a crisp, refreshing note of mint with a juicy note of sweet melon. The green tea is smooth & earthy. A really lovely blend, I think this is going to be a perfect beverage during these hot days of summer!

This tea is so good (If I do say so myself!) It’s so good that my s/o has declared it’s one of the top 5 teas I’ve ever crafted. I don’t know if I’d go that far, but it IS really good. The base is a Yunnan grown Assamica black tea (and it is beautiful!) and the natural flavors of the unaltered leaf is that of stone fruit & caramel/molasses so it suggested to me that I create a blend with stone fruit & something that would be enhanced with those dark, burnt sugar notes. Since I happened to have some freeze dried apricots on hand, that’s what I went with. I also added some peaches because I thought – a drunken apricot isn’t gonna notice that a peach came to the party.

The brandy plays so well with the caramel-y notes. It’s really a beautiful blend – and it tastes so good!