3294 Tasting Notes

How old is this tea Sarah? I can’t believe I’m even drinking it.
It might have been good 3 years ago, but bletch…
As a person who doesn’t usually care for flavored teas, I find this one to be bitter & kind of cloying.
And of course, it’s no longer available, unless someone wants this last tablespoon ?

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Enjoying a cup of my homemade roasted dandelion root tea. I love it. The dandelion roots came from my own garden. I scrubbed & trimmed them, ground them up in my food processor, and then slow roasted for about 3 hours. My garden is big, with an unlimited supply of dandelions, and in the spring I eat the greens daily, because they are so good for my liver. I roast at least one batch of roots every year in the fall, because it’s a great tea for me in the evening: all the depth and boldness of a black tea, none of the caffeine.

Over the last few years I’ve been adding more herbs to my garden for evening tisanes, for medicinal brews, and for the bees & other insects to enjoy. I don’t plan on starting a business, I just love gardening and I love tea. :)

ashmanra

I need to try this!

Evol Ving Ness

This sounds delightful. Your post makes me happy just to read about this happening out in the world.

Terri HarpLady

I’ve been roasting my own dandy roots for awhile. I really want to add some chicory to my collection, the funny thing is I always thought they used wild chicory (the blue flowered weed), but turns out they roast the roots of endive & the various cultivated salad chicories. I plan to try growing some of those, enjoying the greens, and then roasting the roots in the fall. Anyway, I love gardening, I love tea, I dried a lot of herbs in fall, and although I prefer them fresh, the dried ones transport me momentarily into last summer’s garden, with visions of this spring :)

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In general, I prefer my tea unadorned, but like all chai’s, I don’t care much for it unless I add a little maple syrup and some form of creamer/milk (in my case, coconut milk. It’s not pretty, but it tastes good). With these additions, this tea is mighty tasty, and definitely has an authentic pumpkin taste & enough spice to make it a chai. Some Chai’s have one overpowering spice or another, but this is a nicely balanced cup, maybe just a little heavy on the cinnamon, but I like that.

I don’t drink chai often, because I have a reaction to some of the spices: my cheeks turn red & blotchy, and my face gets a burning sensation, and if I drink too much it irritates my guts… Sadly, I have the same problem with curry, which is a real bummer, because I love a good curry! I feel that reaction coming on, So this is going into the box for Sil, and there is plenty to share with the Canadian Crew! Enjoy!

Sil

Woot!

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This is a decent and relaxing cup of herbal tea, and I probably need to drink more herbals teas, especially in the later part of the day.

The predominant flavors here are the sweetness of licorice root & the refreshing quality of peppermint, followed by cinnamon & cherry bark.

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An interesting black tea. I am occasionally a fan of lapsang souchong, especially in the winter, and adding sage and juniper berries adds an interesting twist, kind of a refreshing quality.

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I got this tea, along with several others, a year or so ago as part of a Kickstarter thing.
When I first opened it, it had an alcoholic aroma, which is pretty unappealing for me. Some of the other teas in this collection also had that vibe. So I let them sit for awhile, quite a while!

So now I’ve been sampling these teas, finally! The alcohol aroma is long gone, and the dry tea has a honey aroma that is pleasant enough. I brewed a cup, and it is a solid and bold black tea, a little on the bitter side, with a honeyish ambiance. I suspect that if I sweetened it, I’d like it even more, but as I’m not in the habit of sweetening my tea, I’ll pass.

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I probably shouldn’t be drinking any more caffeine at the point, but what’s one more cup?

This is a tasty and potent assam, with the addition of Calendula flowers, which have anti-inflammatory and anti-microbial properties, although there is probably not enough flowers in there to be medicinal, and it doesn’t taste medicinal either, or floral, for that matter.
It is a hand blended tea with all organic ingredients. Honestly, it’s a solid cuppa!

Nicole

“What’s one more cup?” That is a solid life mantra right there. :)

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Tart and tangy from the citrus and rosehips, this is a bright & light peach tea, and benefits from a little sugar to bring out the flavors. I don’t usually sweeten my tea, but I did add a little little honey to my cup.

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Yes, I’m just drinking one cup of tea after another…nothing new there…

I used to drink a lot of chai, but honestly, I don’t drink it much anymore, because sometimes some of the spices disagree with my system, and chai is best, IMO, if it is sweetened with some coconut milk in it. I usually prefer my tea straight up, but I did make an exception for this cup, just to sample it. It’s a solid blend of all the usual spices, hand made from all organic ingredients. That works for me :)

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A few years ago I went on a Kickstarter Binge, and one of the projects I supported was Winterwoods Tea Company. Their teas are lovingly hand made from organic ingredients, and I got a box full of them. I have to confess, when I first opened each package, most of them smelled like alcohol to me, and being a recovery person, that wasn’t very appealing. So I let them age for awhile, and gratefully the alcohol aroma seems to have departed!

So this is a classic licorice tea, naturally sweet because licorice is so, a little little spicy in a mild chai like way, and a little medicinal, because it is. I’m feeling a little under the weather, as if I’m either coming down with something, or having the start of spring allergies (which is what I suspect). Either way, warm tea always helps, and since I’ve already drank my fill of both Elderberry (anti viral) and Nettles (for allergies), I decided to go with a small pot of this one. Licorice root has a balancing effect on my adrenals, the marshmallow, ginger, and fennel are all soothing, and the orange peel and cinnamon add some nice flavor.

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Bio

I’m so excited to have found this community! I’m a self-employed Harpist (acoustic & electric – Originals, Classical, Rock, Jazz, etc) & Singer/Songwriter. My days & nights revolve around teaching at home, playing gigs, gardening,& fixing awesome food to eat. My schedule is different everyday, but I just go with the flow, & I sip a lot of tea!

My love of Tea began with Herbals back in the 70’s. One of my favorites was a licorice blend from House of Hezekiah, an old tea shop in Kansas City. There was also a tea with mint, rose petals, chamomile, etc called Nuclear Casual Tea.
In the 80’s I gave up caffeine, chocolate, alcohol, (& a few illicit substances…), and brewed medicinal blends & tinctures to support 4 pregnancies (all children born at home). In the 90’s my love affair with green teas began when I discovered ‘The Republic of Tea’. Their beautiful teas & packaging inspired my original song, “TeaMind”, from my CD “Zen Breakfast”. If you’d like to hear the song for free, drop by my website.

In general, I drink my teas straight, but occasionally I add a pinch of Stevia & maybe some coconut or almond milk (I’m allergic to dairy, gluten, & various other things & avoid most sweets.)

I’ve explored a variety of teas:
Whites tend to be a little bland…sorry
Oolongs – wonderfully sensual
Roobios – I’m not a fan in general
Puehr – a fairly new direction for me
I’m not a huge fan of flavored teas, but I do make exceptions, & I’ll try just about anything once.

And Black Tea, Oh how I love thee!!
I am on a quest for the most wonderful breakfast cup! I will find you, my Love!

Location

St. Louis, MO

Website

http://www.harpsinger.net

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