I cut open a bunch of bags to make a Christmas gift blend and noticed that the material inside is 100% chamomile petals. The aroma is assertive for a flower I generally find demure. Definitely more apple in taste than floral or haylike. Sweeter than expected but it does finish a tad drying. Leaves a lingering sweet pollen-fruity-floral aftertaste which is surprising!

This one’s pretty impressive as far as bagged chamomile goes.

Aside: My cupboard has finally reached sub-230 teas, the majority of which are puerh samples. I am excited about this.

Preparation
Boiling 5 min, 0 sec 8 OZ / 236 ML
gmathis

What did you blend the chamomile with?

ashmanra

Yes, inquiring minds want to know!

derk

I honestly don’t remember everything in that blend, something like CS Sleepytime… chamomile, lemon balm, spearmint, lavender, hops, linden, a few more herbs I think might’ve been California native plants.

I made a few others. Nettle and rosehips; red clover and marshmallow root; linden and osmanthus.

gmathis

(Visions from some young adult novel from a hundred years ago of a little bent-over granny puttering in her stillroom with the cat watching :) I love the notion of making your own for gift giving!

Shae

I’m intrigued by the red clover and marshmallow root!

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Comments

gmathis

What did you blend the chamomile with?

ashmanra

Yes, inquiring minds want to know!

derk

I honestly don’t remember everything in that blend, something like CS Sleepytime… chamomile, lemon balm, spearmint, lavender, hops, linden, a few more herbs I think might’ve been California native plants.

I made a few others. Nettle and rosehips; red clover and marshmallow root; linden and osmanthus.

gmathis

(Visions from some young adult novel from a hundred years ago of a little bent-over granny puttering in her stillroom with the cat watching :) I love the notion of making your own for gift giving!

Shae

I’m intrigued by the red clover and marshmallow root!

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Bio

Tea Habits:

Among my favorites are sheng puerh, Taiwanese oolong, a variety of black (red) teas from all over, all teas Nepali, herbals, Wuyi yancha. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags. Hold the milk and sugar unless we’re talking masala chai.

In my late teens, home-brewed unsweetened Lipton iced tea was the drink of choice to combat cottonmouth. The following years saw the appearance of the odd box of tea from Trader Joe’s. About 4 years ago, walking out of the parking garage where I kept my motorcycle, I came across a move-out dumpster treasure: single serve packets of what I can look back now and say was Wuyi yancha. Yes, I drank dumpstered tea and honestly, that’s what blew the doors wide open.

Preference Reference

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again. Some could be great daily drinkers.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavors/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

Character Rundown:

Boring pandemic hermit whose only current hobbies besides tasting tea are skateboarding and learning herbalism. Will update as the times change.

Location

Sonoma County, California, USA

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