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Sipdown. I usually don’t care for white tea of any kind. This wasn’t awful, but I wouldn’t reach for it again once I finish it off.

I cold brewed it, because of the “short” time needed for a white cold brew tea. About 6 teaspoons in 32oz of filtered water, popped in the refrigerator for 6 hours. I’m leaving the leaves in the jug until its empty.

From the scent in the bag, I sort of expected it to be a very watered down “pina colada and tea had a baby” kind of beverage.
While I know cold brewing makes for a smoother, less tea flavored tea, this was barely ok, like very watered down juice. I added a spoonful of honey powder to my glass of it, and that made it slightly more drinkable (I’m at work and there’s not a good way to make or store simple syrup until I get home).

I’ll finish off what I’ve cold brewed and maybe it’ll grow on me by the end of the jug.

EDIT: Ok, leaving the leaves in the cold brew thingie overnight (ok, nearly 24 hours because it was at work and my schedule is bonkers) = GIANT improvement. Still not my favorite tea ever, but way better than yesterday.

I wanted a green tea to go with my sweet & sour chicken for lunch, but I didn’t want plain green or a fruity flavored green. This was hanging out in the cabinet from a run to the asian super grocery who knows how long ago.

Followed directions on package for a really short brew time.
Still had to add a lot of sugar to make it drinkable – otherwise it was like drinking hot water that had hay soaking in it all day with a handful of stale popcorn.

Maybe the tea is just old.

Received a very generous sample from The TeaGuy – Thanks!!

The bergamot is strong with this one!

Very strong bergamot scent in the bag and the leaves have a slightly oily sheen to them.

I over-brewed it a little because I was looking for a specific mug (Tervis mug with cats), didn’t set a timer, and wasn’t paying attention while digging in a cabinet.
I skipped the no sugar/sugar only/milk steps and went straight to sugar & milk because of the over-brewing and it still turned out tasty!

Great for when I want a strong earl grey without any vanilla/cream buffer.

Brewed in a gravity infuser.

Received a very generous sample of this from The TeaGuy — Thanks!!!
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First Impressions:
In the bag: Large unbroken leaves and chunks of what look like slivers of maple candy you get at World Market at Christmastime.
Smells like: One of those tobacco stores in a mall in the 80’s. But in a good way.
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Brewed:
Looks: leaves unfurled and plumped, liquid is that “proper black tea” rust color.
Smells like: Ihop, but on a Saturday mid-morning good way, not the sad 4am thursday way.
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Drinking:
Plain: Barely sweet, slightly astringent.
With sugar: Sweet, astringent.
With milk: OMG Waffles! Dripping in butter and syrup like the universe intended.
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Brewed in a ceramic mug with a badly photoshopped on purpose picture of an orange & white kitten in a straw hat – using an in-mug tea infuser from BB&B.

Appearance: large unbroken leaves with dried bits of orange peel
Scent: before brewing: slightly bitter orange juice | after: watery orange juice
Method: in-cup steel mesh basket | some settlement left in cup. Will try the gaiwan method next time (quick rinse + toss, then brew)
Taste: Like someone “spiked” a Sencha with some Minute Maid OJ. Not bad, but will take getting used to. I can see why someone might really enjoy this in the morning – green tea boost + the OJ flavor in one cup. Why its called Sunset Sencha I have no idea, unless they’re riffing on the orange bits being like the orange in a sunset.

Shared with me by the only other tea drinker at work!
Sweet black tea made better by a little sugar and lot of milk to bring out the caramel. Like drinking a caramel sundae.

I ran this tasting in 4 parts of the same brew.

Packaged in a solid black foil, resealable bag. Smells amazing, like cookies or a cake baking. Large, mostly unbroken black tea leaves.

1). No add ins: Smells like the stuff in the bag. Tastes pretty ok without anything added in. Slight sweetness already. Looks like black tea.

2). Sugar : 1 small spoonful: Enhanced the sweetness, still smells awesome, like vanilla extract used as perfume on a WWII re-enactor.

4). Whole Milk: just enough until the tea looks like He-Man’s plasti-skin: HOLY CATS! The vanilla popped right back out, the tannic feel went away (like its supposed to do when you add milk). Tasted like the toffee butterscotch in the gold wrapper, or the inside of a Skor bar. Fantastic!

Great tea, hot or cold (or ~ room temperature for me). The peach makes it pleasant and refreshing, while the ginger calms nerves and stomach aches. Watch the time carefully, though, or it gets that nasty over-brewed/stewed taste that reminds me of how a vintage hair salon smells.

Next time, I’m going to have to try it with peach nectar instead of a little sugar, similar to the recipe on the RoT site for their Candied Ginger Peach Punch (but “hell no” to ginger ale + tea).

edited to replace the words the internet gremlin ate for lunch.

I get it: Lapsang = Holmes’ pipe smoke + Darjeeling = London afternoon. A little lemon and it should be fabulous.
But in reality, it was like drinking the smoke from a campfire.
I really really really wanted to like this tea, but the longer it hangs around in my cabinets, the smokier it becomes.

Smooth. Fabulous. Delicious. Comforting.