This was one of the free sample size teas Zen Tea had (and may still have) on their website. It even says on the package that, ‘yes, this tea is not the pinnacle of refinement.’ I agree. This is not an amazing tea. But, I took that with a grain of salt.

I have an espresso machine at work and I wondered to myself, ‘what if I made tea espresso out of this?’ The leaves are certainly fine enough. Presto! That is how my Teapresso was born!

I prepared this tea by packing it tightly into the portafilter (espresso-shot-puller-thingie) and tamping it into a tightly compressed cake. Pulling the shot as I normally do for a doppio espresso, I got a similar color as the coffee, but without the thick, caramel colored crema you typically see on top. It smelled strong and very… tea-like. I suppose this is what ‘tea smell’ means for the rest of the non-tea-obsessed world.

With a pump of vanilla and steamed milk, I was able to transform this ‘unsavory’ leaf into three amazing tea lattés from the 20g pouch I received. Hooray for sipdowns!

P.S. I did not give this a rating because I know not many of you would not be able to recreate my same brewing parameters.

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I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Chocolate (added flavorings)
Cloves/strong cinnamon

MOST Adored Flavor Profiles
Majority of chai
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku


Denver sometimes, Las Vegas some other times


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