86

Drinking this in class right now. It’s a bit strong, and slightly bitter (and getting more so as time goes on) because—as seen in the picture—it’s pretty broken up, and went RIGHT THROUGH my oldschool non-mesh teaball (although I removed the teaball itself somewhere around two, three minutes).

Still walnutty and nice, and going very well with my cheese scone. Delicious.

The bitterness is very… front-of-the-tongue walnut bitterness. Mm.

Preparation
190 °F / 87 °C

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

Disclaimer: I work for Murchie’s Tea and Coffee as a taster and blender. I will avoid putting any ratings on teas from them from here on out.

A tea-drinking transgendered Canadian, university graduate, majored in geology (yes, “rocks and things”). I take most of my tea made straight into a mug, although occasionally if I’m not in a hurry (this isn’t often), I’ll have time to sit down with a pot or gaiwan. It’s the highlight of a good day.

My notes are pretty disjointed because I’m absent-minded, and I also keep a teatra.de blog for reviewing and rambling about tea books/publications, and an instagram for photos. Expect nerding about tea production and history on both.

I’m a Doctor Who fanatic (Jon Pertwee, if you were wondering).

“But you should never turn down tea, when it’s offered. It’s impolite, and impoliteness is how wars start.” ~Eighth Doctor, Paul McGann

https://www.instagram.com/greywacke.tea/

Location

Canada

Website

http://artoftea.teatra.de

Following These People

Moderator Tools

Mark as Spammer