I heard this had chamomile in it, so I decided to give it a shot for a bedtime brew. This is an interesting blend. It has a unique taste profile. The initial flavor is a strong spearmint which follows with a floral pollen taste. The aftertaste is wonderful! It can only be described as an earth sarsaparilla flavor. This would make a wonderful beverage if cold brewed and carbonated. It almost tastes of ginseng soda. I just recently found out the name was Missoula rather than Missouri, hahah good thing I didn’t photograph this one. The idea I was going to use involved an arch and I don’t think it would “fit.”

Flavors: Earth, Root Beer, Spearmint, Sugarcane, Sweat

200 °F / 93 °C 6 min, 15 sec 1 tsp 6 OZ / 177 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.


Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


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