Thanks Christina for sending me a sample of this tea.

This is the spring 2015 version.

I thought based on the reviews and the initial dry tea smell that I would love this one but it has been weird for me.

The dry tea smells nice and sweet and malty, with a bit of dark chocolate notes. However after brewing, the initial sip is quite a turn off for me. All I can taste is burnt dirt, earth, and mushroom-y type flavour. As it cools, it turns into the more malty, sweet black tea I was expecting. There is no more earthy or mushroom flavours. But it unfortunately loses a lot of its “punch”. It is not horrible but luke warm tea is not my favourite. I have played around with steeping parameters but just can’t find what works for me with this tea.

Thanks Christine for sending me this one to try.

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

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I am a lifetime tea lover.

I did foray into the world of coffee for a period of time, but I returned to my true love. I still, however, enjoy a good cup of java.

My all time favorite tea is Earl Grey, which I drink every morning, the stronger the bergamot the better. I definitely prefer natural oil of bergamot to artificial flavouring.

I mostly like black and dark oolong teas. My current favs are Fujian blacks, Keemun and Assams, and Wuyi oolongs. I gravitate towards anything with lychee in it. I also drink a lot of herbal blends but am wary of hibiscus. I do not favour mate, or pu’erh tea, although I have found a few blends that I like. (I so badly want to like straight pu’erh tea but it all tastes gross to me. I keep trying though). Rooibos, green and white teas fall somewhere in the middle. I find myself gravitating towards heavily roasted oolongs and teas from Paris/France based companies.

I love iced teas and cold brews.

My current tea goal is to make the perfect cup of chai from scratch – almost there…I think.

I am in love with the whole experience of tea.


Saskatchewan, CANADA

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