This is from Sunday and last night whilst “getting our Abbey on” at my sister’s house. We watched the season 3 premiere a week ago, the after watching the second/third episode this Sunday on PBS my sister begged my husband to download the rest of the season for us (seeing as it had already aired in the UK in the fall culminating at Christmas and she will be buying the dvds eventually).

We had had our own separate marathons of the next five episodes then got together last night, (my mum included who has watched the last three seasons in a week!) to watch the Christmas Special. Will not spoil, but very upset, poor British people having to deal with that on Christmas, hope they watched the Doctor to cheer themselves up. Brother in-law refuses to continue to watch.

Anywho, I picked this up at the grocery store along with Twinning’s Traditional Earl Grey, both of which can stay with her. It’s decent for a bagged tea, had to use two bags, nice balance of bergamot and raspberry, tea itself not the strong, but I don’t suppose that’s the point. It fit the bill and was yummy with scones!


I just ordered the DVD’s myself so I can catchup!

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I just ordered the DVD’s myself so I can catchup!

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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