Not entirely sure what to make of this one. The dry leaf is jet black, but once wet it looks like a dark green tea. I was puzzling over it while sipping it piping hot, then returned to it after it had cooled a bit. It was more palatable then, with suggestions of baked bread and apricot, but it was still harsh enough that I decided to sweeten it with a bit of agave. This took some of the edge off, but I opted to go further still and added a little splash of soymilk, which turned the liquor an unappealing grey color. It tastes quite nice this way, though – a gentler flavor with maybe some vanilla-y notes.

I’d probably use a shorter steeping time and/or cooler temperature in the future, and maybe see how it takes to icing/cold-brewing.

Boiling 2 min, 30 sec 1 tsp 8 OZ / 236 ML

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I grew up in New Jersey drinking Celestial Seasonings, and now I live in England, where I developed a taste for a good builder’s brew. Sometime in 2012 I bought my first loose teas, and my collection has since spiraled out of control. Still quite a novice, due to not drinking enough tea to keep pace with the amount I keep buying.

Some things I’m pretty sure I do like:
- most florals (jasmine, orange blossom, osmanthus, etc)
- buttery, vegetal greens
- malty blacks (usually with milk & sugar)
- oolongs that aren’t too heavily roasted

Not really feeling the flavored teas lately, for whatever reason.

All tasting notes use unfiltered hard tap water, unless otherwise specified.

No real method to my numerical ratings yet, but we’ll see what develops. So far I’ve only given ratings of 90 or higher if I actually get excited while drinking the tea.


Bristol, UK

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