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drank Almond Truffle by Sloane Tea Company
987 tasting notes

Overleafed this tea a bit, but I got such an influx of tea yesterday that I’m trying to sip down what I’ve already got. Also realized that I don’t have much in the way of black caramel teas, and I’ve realized that’s a variety I want to stock.

This wasn’t so bad, even with the overleafing. A tad astringent, but I added some honey to balance it out. I have enough for 1 or 2 cups, I think.

Anyways, do you want to know something cool? I took the buckwheat grains from last night’s sobacha and saved them in the fridge overnight so that I could have them for breakfast this morning. They turned out not so bad! I stirred in a small cup of fruit yogurt and had that as breakfast. So I feel very ingenious.
Preparation
Boiling 4 min, 0 sec 2 tsp 12 OZ / 354 ML
2 comments
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KittyLovesTea
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I always eat the buckwheat after I have Sobacha, though honestly I prefer their flavour pre steep. With fruit yoghurt sounds nice though. :)

Terri HarpLady
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We used to eat a lot of buckwheat around here, & I love buckwheat noodles, stir fried with veggies. Yum!

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KittyLovesTea
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I always eat the buckwheat after I have Sobacha, though honestly I prefer their flavour pre steep. With fruit yoghurt sounds nice though. :)

Terri HarpLady
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We used to eat a lot of buckwheat around here, & I love buckwheat noodles, stir fried with veggies. Yum!

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Bio

Updated March 2016:

I’m a writer and editor who’s fallen in love with loose-leaf tea. I’ve also set up a site for tea reviews at http://www.booksandtea.ca – an excellent excuse to keep on buying and trying new blends. There will always be more to discover!

In the meantime, since joining Steepster in January 2014, I’ve gotten a pretty good handle on my likes and dislikes

Likes: Raw/Sheng pu’erh, sobacha, fruit flavours, masala chais, jasmine, mint, citrus, ginger, Ceylons, Chinese blacks, rooibos.

Dislikes (or at least generally disinclined towards): Hibiscus, rosehip, chamomile, licorice, lavender, really vegetal green teas, shu/ripe pu’erh.

Things I generally decide on a case-by-case basis: Oolong, white teas.

Still need to do my research on: matcha

I rarely score teas anymore, but if I do, here’s the system I follow:

100-85: A winner!
84-70: Pretty good. This is a nice, everyday kind of tea.
69-60: Decent, but not up to snuff.
59-50: Not great. Better treated as an experiment.
49-0: I didn’t like this, and I’m going to avoid it in the future. Blech.

Location

Toronto, ON, Canada

Website

http://www.booksandtea.ca

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