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I really want to like rose as a flavor in tea, it’s so very good in food but I don’t think black tea was the way to go. The longer I steeped it the more rosy it got.. to the point it reminded me of old lady perfume. Couldn’t taste the black tea enough to taste any flavor notes. Just rose and dry mouth. Plus zhenas uses artificial flavoring

Preparation
205 °F / 96 °C 1 min, 30 sec

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Bio

I’m not a tea snob. Just a tea enthusiast bumbling around trying anything new. I try not to discriminate about tea types yet because I’ve not yet had the highest grade of anything, just bagged teas. So far I love black teas and the furthest I’ve ventured into green tea is a basic organic bagged green, various floral combinations which I love, especially jasmine,and bancha. I also love floral, fruity, herbal and medicinal teas. Haven’t tried any un flavored oolongs worth talking about. I haven’t tried white tea, pu-erh, yellow, or purple.

On my bucket list of black teas:
Tanyang gongfu, zhenghe gongfu, bailin gongfu (the fujian reds) jin + yin junmei, keemun, dian hong, yin de hong, jiu qu hong mei, tibeti, nepali, Sun moon lake, munnar, kangra, nilgiri, Darjeelimy

I also can’t wait to try a white silver needle tea.

Location

Seattle , WA

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