Ooo so glad this is already on here and very grateful for the husband for picking up a very huge bottle of this for me when he stopped at the Mustard Seed to buy some bulk cos-cous. So this is a beer in case you couldn’t tell (I recommend clicking on the product description). I love the Finnish historic aspect of this and in that way its a very East meets West… err North. Husband knows I love juniper and chai and I find it interesting that they actually used black tea and not just the spices, I’m guessing its an Assam.

This is very very nom, lots of flavor going on here though not just from the chai. I wish I had more words for describing beer but I get the rye and this is tastes malty in the way tea does, though it doesn’t feel creamy like a dark beer. It’s quite savory and rustic and all the yum, but I need to slow down and not let it get to my head. Also I don’t think I can rate this against tea.

Hesper June

Sounds so good! And well deserved after the day you had.

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Hesper June

Sounds so good! And well deserved after the day you had.

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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