So after my previous bad experience with this bugger, I had to figure out how to make it palatable when it was given to me when I asked for black tea. Solution: steep it for 30 seconds. The best it can do is be bland and inoffensive liquid that resembles tea…which is all I’m looking for while I’m traveling. Three more nights and I can get my Yunnan Golden Buds from Verdant!
This is You :-D
Profile
Bio
I’m a college tea drinker.
I cook feverishly.
I draw.
I make movies.
I knit.
Someday I wish to own chickens.
I love tea because of the complete sensory experience it offers me. Clock time fades away as I lean into my cup, watching the delicate cascades of steam waft up from the brew. Peace. Stillness. Feeling centered. It’s my meditation…
To give you a little background on my tea preferences (which will put my ratings into perspective)…
I love teas that are strong without bitterness and have earthy flavors to them, like rooibos or a really good black tea. (A few favorites in this category: Toffee Almond Supreme, Popped Rooibos, Oh Canada, Nutcracker Sweet.) Vanilla, cinnamon, and nutty are some of my favorite flavor notes. After about a year of warming up to greens, I absolutely love them—from the sweet, nutty, green-tea-ice-cream-like to the bold, grassy earthiness of Gunpowder Temple of Heaven. I also enjoy a nice white every once in a while. Fruity teas aren’t my favorite. I do have a few fruity teas that I love though, like TeaSource’s Green Tea with Pomegranate, Lemon Solstice, and Blueberry Fields.
I drink all of my teas unsweetened; if a tea needs sweetening, I usually don’t like it. A couple of notable exceptions: I sometimes sweeten straight green teas and matcha, and I drink my chai with soymilk (but no other sweetener). I sometimes like my black tea with a little dollop of soymilk.
Location
Northfield, MN
