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I said I’d recommend this tea because I, personally, liked it. Obviously it’s something that not everybody would enjoy! It is VERY smoky. If you’re intrigued, get a small sample and give it a try!

The smell of the dry tea is just like a campfire and honestly, a bit off-putting. Brewing it definitely calms the smoke a bit, and the underlying black tea flavour is actually quite smooth. I’ve enjoyed it straight, but for some reason I always find myself wanting to blend this with other teas. I’ve mixed this with black and oolong tea to make a Russian Caravan type blend, which I definitely recommend if you’re looking for a more subtle smokiness. Today I’m drinking it mixed with the Cinnamon Rooibos Chai from David’s Tea, and I really like it. Something about the combination of spicy/smoky seems just right for a rainy fall afternoon. :)

Flavors: Smoke

Preparation
205 °F / 96 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML

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Well it has been over a year and everyone I know thinks my tea obsession is a bit out of hand, so… I guess I’m not a total newbie anymore. :)

I’m drinking a lot more pure tea these days, though I still love a good flavoured blend too. Current favourites: Chinese and Taiwanese blacks, fresh Chinese greens, oolongs both green and roasted, sheng puer.

I really love companies that buy directly from tea farmers, and have an emphasis on quality and sustainability. Favourites: Verdant, Whispering Pines, Eco Cha, White 2 Tea. I live in a small town in the middle of nowhere, so I buy almost all my tea online.

For hot tea, I’m usually brewing in either a 100ml gaiwan, or a 10oz mug with a steeping basket. For cold tea, I cold brew overnight in 500ml mason jars.

My cupboard on Steepster doesn’t include small samples, just the ones I have at least 15g of. So if you see something you’re interested in, I probably have enough to share. :)

Location

Northwestern Ontario, Canada

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