Second time drinking this tea this week.

Similar to the Pumpkin Spice Brulee, this also fills up the area with a nice warm cinnamony apple smell. I’ve been thinking about the flavour more and I think that what makes it more cider-y than apple pie is how the apple note feels more like a dry crisp but sweet apple, rather than the juicy, syrupy pieces you typically find in just baked pie.

Wondering why this tea isn’t rated well here, but then again, I enjoy my alcoholic cider as well so that could be why I enjoyed this more than most?

200 °F / 93 °C 5 min, 15 sec 1 tsp 8 OZ / 236 ML

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finding myself in hot water again and again…

I grew up in a tea drinking culture, but my parents were seriously hung up on jasmine tea and oolong tea, so I never really had much exposure to other teas. My horizons expanded when I moved to Japan and discovered genmaicha (roasted rice tea aka popcorn tea). after that, I discovered black teas, red teas, and flavoured teas, how different teas could be by the region, processing methods, water used.

Now I can’t get enough of it!

I experiment with different teas, blending them sometimes to see what the outcome would be. I find my tastes to be quite diverse, but run away from the more floral side of things. Tie Kwan Yin is probably the only one that most people seem to enjoy, that I don’t. Otherwise I am game for most teas. Fruity? love it. Smoky? Mmm. Earthy? bring it on! Light and vegetal? keep pouring!


Toronto, Canada



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