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Recent Tasting Notes
Classical version of a dry stored tea. There is smoke in the cup and a bunch of the youthful notes still alive and well in this one. The later steeps mix the smoke and wood along with the sharper green notes still left. If any of you can separate the leaves in these Dayi cakes my hat is off to you. I just can’t seem to do it without breaking a bunch.
Still a good one to experience a storage that doesn’t take as many youthfulness of the tea away.
Hope you all have been well. Has been a crazy year and a half for me. I am finally able to unplug from work for a week and not have both jobs going. A bunch of people seem to be mia on here and I hope they are all well as anyone reading this is I hope to be as well.
Flavors: Bitter, Hay, Herbaceous, Smoke, Wood
I got this a long time ago from Jake B! Thank you! This isn’t really labeled other than ‘chocolate oolong’ but I’m pretty sure it’s from Liquid Proust because I recognize his style of packaging teas. And there are only 13 search results here for ‘chocolate oolong’. It looks like the photo too – a mess of chocolate colored everything. I wish there was an ingredient list with this, but it looks like dark big leafed oolong with rooibos, assorted chocolate ingredients including flat little squares. I wouldn’t say the flavor is drenched in chocolate – it’s almost like a berry flavor to me. Probably the oolong coming through mixed with the rooibos tastes like berry to me? With an acceptable hint of roast from the oolong. It is sweet though. On the second steep, much more of the roast comes through. With hints of rustic cocoa here and there. I notice a few bits of apple in the steeped leaves now. Third steep, not noticeably stronger flavor other than more flavor from the oolong. It seems like a distant memory now that I was tasting berry in that first cup. I definitely think using two teaspoons was the right idea. And it looks from other tasting notes this might be SIX years old now. I wouldn’t think this tea was chocolate focused during any of the steeps, but I do love Liquid Proust’s experiments. :D
Steep #1 // 2 teaspoons for full mug // 20 minutes after boiling // 2 minute steep
Steep #2 // 14 minutes after boiling // 3 minute steep
Steep #3 // just boiled // 6 minute steep
Flavors: Berry, Cocoa, Roasted
2008 Xiaguan Tian Shun
(fyi: typo listed by LP Tian Shan, but wrapper pinyin is Tian Shun)
-ordered as part of LP Spring Sampler
6.2g, 100mL gaiwan, Brita filtered tap (more on this later…), 212f
dry leaves just have something of a dried fruit smell
1x 5s rinse
wet leaves smell smoky w some dried fruit
3s: faded smoke and more fruity. light mushroom and slight vegetal initially that turns into a strong fruity note. Light aftertaste on tongue and in mouth.
5s: pretty standard cooling sheng taste, light hint of smoke and lightly sweet on aftertaste
10s: sharper bitter and medicinal note that turns into a refreshingly sweet aftertaste. Also a hint of something lightly vegetal in aftertaste
15s: similar to before, but less sharp upfront.
20s: lightening in taste
put into thermos (had to run off to other stuff, not necessarily bc this was a bad tea) and brewed overnight: a nicely shifting mix of strong florals, some smoky, light astringency/bitterness, and something in the background adding a soft, honey like sweetness. Overall very pleasant, and very different from the standard sweet, grainy taste of most thermos’d aged shengs.
LP is out of stock on the cake for this now, but I don’t know if I would’ve bought a full cake if it was still available, and this is even considering the very reasonable price point of this when it was listed. I’ve tried too many samples at this point, and they’re all starting to blend together in my memory (tbf, exploration of aged factory shengs a la 7542s and the like largely seems to target the same profile, taste-wise), so much so that I’m not sure what I’m really looking for anymore.
On water: I have finally noticed that my water here at college is affecting my notes to a large degree, at least with respect to mouthfeel. I’ve ignored it for a while, since there was one time I brewed something that it did turn noticeably thick, so I thought it was just the teas themselves. I realized going back and reviewing my note on that tea specifically that I was using Poland Spring bottled water at that time. All this is to say that I suppose any of my school year notes shouldn’t always be taken face-value for description on mouthfeel and body, because I’ve definitely complained about thinness in many of the teas I’ve tried over the course of the school year, and that’s likely due in large part to the local water, which is not as hard as my water at home to begin with, and which I filter again with the Brita. Unfortunately, most of the teas I’ve reviewed are teas I’ve ordered samplers of, and not all of which I necessarily would willingly repurchase, from a standpoint of price vs. subjective determination of value (especially given how much I’ve overstepped whatever semblance of a budget I had painstakingly crafted…), so I don’t plan on going back and rewriting reviews. Come summer (and more spare time), I hope to mess around with different waters and note any observations and deviations then. Thanks for reading!
Flavors: Astringent, Bitter, Dried Fruit, Floral, Medicinal, Smoke, Sweet, Vegetal
2005 Spring of Menghai Dayi (HK Dry)
ordered as part of LP spring sampler
6.5g, 100mL gaiwan, Brita water, 212f
1x 5s rinse that smells slightly mushroomy (but have picked this note a lot in cha hai, so maybe just that lol)
dry leaves smell of smoke and dried fruit
wet leaves are smoky! a bit of sharpness, some dried fruit, and something oddly reminiscent of gasoline. Thought I also caught something like meat, but I had a bacon egg bagel for breakfast at this same desk earlier, so it could just be that.
consistency is thin throughout.
4s: sharp and slight medicinal that turns into a brief celery tinged sweetness on tongue before fading. light smoky aftertaste that lingers.
7s: less sharp. bit of mint, cooling, and medicinal on aftertaste.
8s: similar. itchy feeling in throat, but slightly fruity sense upon exhaling in throat/back nasal area. a bit hard to describe.
11s: not as harsh upfront, but lingering sweetness on aftertaste remains.
23s: lighter on taste. slight mushroom notes on initial that fade into fruit almost immediately.
25s: slight sharp + smoke that turns into similar aftertaste as before. slight aroma in throat.
1 min: similar to before
thermos: bit bitter, but not undrinkable. Nothing special to note. Unlikely to spring for a cake.
Flavors: Bitter, Celery, Fruity, Mint, Mushrooms, Smoke, Sweet
So I simmered some seeds for maybe 30 minutes in a small saucepan full of water. Boiled down halfway and left to sit for an hour, this is a lot darker than the earlier steeps in my teapot (I think it’ll take me into the night to steep out the teapot). This is absolutely the essence of tea. Chinese white and black teas at least.
I bet this would be lovely in a medicinal elixir or as an iced tea concentrate. I’m going to take what I have and make a simple syrup, though. I’ll figure out what to do with it later. Baked goods, whiskey cocktail, idk. Oh boy, now I’m thinking about baklava. Or glazed shortbreads. Maybe added to plain chamomile tea. I wonder if the hummingbirds would love it? Ha!
I have an unlabeled packet of tea seeds from Liquid Proust. This came as part of an LP group buy in 2018. Is that your photo, Roswell Strange? And do the 3 dishes of tea seeds correspond to A/B/C? The ones I have look exactly like the third dish, so I’m dropping a note here.
These little clove-looking seeds are from the Camellia Sinensis tea plant. Some have fuzzy little buttons in the center so I was thinking maybe they’re flower buds and not seeds? What am I doing…
My first attempt is brewing several teaspoons in one of my clay teapots, long and hot because they are as hard as cloves. When I opened the bag, there was a high aroma of spicy, woody geranium and tea rose. When I cup them in my palm they smell yeasty, twiggy and tangy-musty. I did rinse them briefly and let them steam for a while. They ended up smelling like the tea-in-hand aroma though more like a yeast roll and peppery-airy, aged wood and forest floor. I feel like I can smell a living tea tree typing that up :)
I’m just sitting here doing my taxes and brewing these however long. The aroma is sweet honeysuckle, woody and spicy. Roswell Strange said “Tea Seeds – A” tastes similar to an aged white — while not the same seed, dang right do these have that similarity. But it’s different somehow. Light, sweet, floral, refreshing, soothing in a gentle viscous body that swallows a touch dry. The essence of tea. The aftertaste is like yeasty baked goods. The first thought that popped into my head will probably not be understood by many people reading: Auntie Anne’s pretzels. The bottom of the cup smells like warm, golden spun sugar. I’ll see what later steeps turn into, if they turn more concentrated in flavor.
I have a pot simmering on the stove right now with the rest of the sample. Going to taste it as it reduces.
Flavors: Drying, Floral, Forest Floor, Geranium, Honeysuckle, Musty, Pastries, Pepper, Rose, Spicy, Spring Water, Sugar, Summer, Sweet, Tangy, Tea, Wood, Yeast
Late post after LP stopped selling it and it’s something I hoarded from last year, and what Whiteantlers added further to this year. Thank you!
I was excited that Andrew started selling more oolong on Liquid Proust again after he procured some good ones. This one was not super expensive, so I thought it would be a run of the mill oolong that he sourced.
I was pretty ignorant when I first had it. The leaves are huge, even being close to the size of pennies rolled up. So a slightly better than usual Alishan? Trying it out, this tea was immensely creamy and aromatic with soft lilac and hyacinth florals and delicate fruits. The tea was prominently sweet, floral, and buttery, and milky.
As I’ve had this over time and opened up the bag a few more times, it’s become more fruity in the last year. When I opened up the bag today, it was floral galore and intensely buttery. Corn, and other fruits and florals mixed in with it. Some honeydew, a slight stonefruit note, coconut, and subtle pineapple too in the second steep western. Florals were more dominant but balanced out. Nuttiness hinted in steep three, though the tea is obviously creamy and floral Alishan with some fruit hints peaking out as the occasional flavor.
Then, I look up the name of this, and apparently, it’s a Stone Table Alishan. It reminds me of Beautiful Taiwan Tea’s Stone Table now that I think about it…
Anyway, this one works better for me western and grandpa. It does very well gong fu to break up the individual notes, but they are fully realised together with a thicker body western. I deeply enjoy this one, and though I’m not sure if Andrew’s going to sell this again, it’s a testament to the fact that he sells some unique and harder to find teas on Liquid Proust.
Flavors: Butter, Coconut, Corn Husk, Cream, Floral, Fruity, Green, Honeydew, Kale, Lettuce, Nuts, Stonefruit, Sweet, Vanilla
I think Andrew might have given this to me years ago during his oolong mentorship with me.
I’ve got mixed feelings about Aged Teas, and I only get them from Andrew or if it’s from a vendor I trust. I am a basic tea drinker in that I look for teas with decent energy and a tasting profile that lets my brain imagine flavors akin to dessert so I don’t have to eat or drink said dessert. Sugar is bad for a type one diabetic. Tea is good for health, therefore good for a diabetic. Aged tea…is mummified tea. I need some flavor when I resurrect it from the dead, and this one does have flavor.
The description is fun with this one since I remember his quest for finding the smoothest aged tea possible. Unlike a lot of other Aged Teas, it doesn’t have the paint stain funk most do and has qualities very similar to an actual rock tea. Andrew pegged the profile is being like Rolo Candy, and I can see it. The dry leaf reminds me distinctly of coffee and caramel without bitterness or harshness. Drinking it up, caramel, roast, woodiness, and a little bit of nuttiness are prominent. Some notes that remind me of a lighter roast coffee, but incredibly smooth. The second steep gets out a little bit more dark chocolate/cocoa, though not as strong as the caramel and coffee notes.
Later notes have some florals, but in the way that coffee is “floral” with some light acidity. It’s age and char are more prominent in the later rebrews, getting woodsier into dark oak, some cedar. Here comes the woodstain resin and paint notes. The later brews are also a lot more drying with some bitterness.
Getting to the point, Andrew found a tea that’s aged particularly well and one that I can enjoy in my basicness. I’d recommend this to Wuyi fans and Tea nerds looking for some aged tea that is feasible in a heartbeat, but I can still see some people being detracted by the woodiness. Again, aged teas are bit of a niche thing that mega tea nerds invest a lot in, but I do think this one is a lot more approachable for intermediate drinkers than most.
Flavors: Bitter, Caramel, Cedar, Cocoa, Coffee, Dark Wood, Drying, Dust, Forest Floor, Oak, Resin, Roasted, Smoke, Smooth
This one and the next few notes are going to be quick (after reading the length I wrote-LIES), as they are late submissions of teas that were released and out of stock last year.
First of all, this one is a bit unusual. It’s a Chinese Meizhan varietal processed as a greener oolong, and it’s very comparable to a Baozhong in its buttery body and array of florals. I’ve had it grandpa, western and gong fu. Gong fu would give me 5-7 servings using 20-30 second increments, Western 3 brews with a 2 minute beginning, and grandpa 2 rebrews in the tumbler. Gong fu is best to pay attention to the nuances in the tea, but it can do well with the other two styles as well since it’s fairly forgiving.
Like most of the green oolongs and Baozhong like teas I’ve reviewed so far, honeysuckle, orchid, and butter notes stands out. Some osmanthus, but it’s mixed with something softer I can’t quite pin on. There’s something kinda tangy I can’t put a word on yet, which contradicts the overall soft profile. Gong fu, there was more hyacinth than I anticipated. I could see some people using vanilla as a note, maybe coconut (texture, NOT FLAVOR) due to the creamy texture. Some grass, but more floral and creamy than vegetal. Soft sensation on the tongue, but thick enough to be viscous. There’s also a little bit of fruitiness, but it’s faint, and likely my brain telling me it’s a little bit sweeter when it’s probably just floral.
I probably would have guessed this was a Baozhong blind, yet the overall profile is a different direction with its softer florals and flavor. It’s not as vegetal, “tropical” or “acidic” as a Qing Xin oolong, and bears a lot of similarities to several Zhangping Shuixian I’ve had in its softened floral quality. I feel like I’m missing something in my description. I know it’s due to me constantly reviewing green oolongs, but I feel like there’s more to this one than its similarities to other teas.
Either way, I was really happy to get to try a greener version of this varietal. Meizhans tend to have a lukewarm reception on this site, and even when they’re darker, I tend to really like them without prejudice. Liking this tea was a given for me. I know that traditional styles of oxidation and roasting are better to preserve tradition and prevent a nuclear wave of green monotony from happening, but I like being able to try teas in different forms. Most of my 2020 tea selection were experimental teas that I really enjoyed, and some of which I’m excited to see again in the future.
I’m not sure if this one will come out again, but I do recommend Liquid Proust for unique developments for Tea Nerds.
Flavors: Creamy, Floral, Freshly Cut Grass, Green, Orchid, Osmanthus, Vanilla
Notes are still the same, but it’s faded a little bit. I thought it would hold up since it sat in rye and it’s newer, but it’s lost some lustre. The flavors are still there, but I had to amp up the leaf a little bit to 6ish grams. One of the sessions had lingered a little bit too long at minute instead of 35 sec like I intended, but good. I’m not ready to rate it yet since I’m hovering between 90-100. I am a little disappointed it faded somewhat-still good.
Holy crap-a scented Andrew Liquid Proust Black! I was stoked for this. It’s been a few years since he’s barrel scented some stuff, the last being Rummy Pu which was so good. I was also stoked it was a Laoshan-I haven’t had these in a while. I’ve skipped them for a few seasons since the last batch I had from Verdant wasn’t as good as other years.
As for this lovelyness….it’s good and it drives me nuts that it’s going to be a limited release. I got two oz when I should have gotten more. Cherry Cordial Chocolate is what comes to mind, and it’s sooooooooo good. You can smell it from the bag, and then taste it from the tea.
I was going to do it western, but ended up gong fuing it because I used too many leaves by accident. 15 sec, and it’s boozy heaven. Later steeps lasted between a minute and 4 minutes. The alcohol is present, but it’s not overwhelming or overly flavored. Again, smooth chocolate, cherry, rhubarb, vanilla, scotch, and a little bit of sweet lingering taste with the perfect amount of drynesss and slight bitterness to off set the sweetness. Like many Laoshans I’ve had, it’s also buttery in texture. The rye fades in the rebrews, but the overall flavor profile remains as this tea gets more buttery.
Either way, I frickin love this. I’m holding off rating it before I jump to an immediate 100 due to my basicness when it comes to chocolaty black teas.
Flavors: Alcohol, Butter, Cherry, Chocolate, Cocoa, Rhubarb, Roasted, Rye, Scotch, Smooth, Sweet, Vanilla
After several days of blueberry and coconut, I wanted a straight black. Somehow, I pulled this one out, thinking that the Jin jun mei here would be more prominent with the ripe puerile acting as a delicate accent. Nope, in this cup, the puerh is right in your face.
I think I will add some Jin jun mei to my next cup of this to tone it done.
Note to self—When you crave a straight black, do not steep something with a good dose of ripe puerh.
I miss Liquid Proust and his presence here. And his experim-ents.
Hey, I missed my 3-year Steepster anniversary. Glad this place is still kickin’!
The packet, well, I can read “Lao Cong Shui Xian”. Old bush shuixian rock oolong. I do get a babypowdery white floral – I wouldn’t say shui xian (narcisssus) – in the wet leaf, with sour dark chocolate, herbs and wet rocks along a cool, maybe muddy stream.
It’s thick, smooth spring water with a drying bite in the throat, followed by a slight creaminess in the back and lots of salivation. This transforms to some cooling down into a small camphor bloom in the chest. Later steeps bring an unripe peach skin and squeaky tulip leaf kind of taste.
It’s easy to drink. It’s kind of simple, somehow soothing, and good. That’s about it!
Flavors: Biting, Camphor, Cream, Creamy, Dark Chocolate, Drying, Flowers, Herbs, Peach, Plant Stems, Roasted, Smooth, Spring Water, Sweet, Thick, Wet Rocks
A packet of rock oolong that came from an aged oolong group buy orchestrated by Liquid Proust several years ago. Disregarding my Chinese character illiteracy, all I can read on the packet is “Ye Cha.” I don’t know if this translates as “Wild Tea” or something else.
Had this lackadaisical morning before a breakfast of chorizo and eggs (tea and breakfast made me 15 minutes late to work, whoopsie), I don’t remember much. It seems the roast was light and there were absolutely no lingering roast notes, just a nice warm toasty tone to the mineral sweet and dry woody deal. The flavor persisted for many infusions, which was a nice change of pace from so many rock oolong that seem to give all their life within the first few short infusions. Pliable and healthy spent leaves. A very friendly tea that I think would be great for beginners to rock oolong.
I created “Unknown Oolong” to house my many upcoming notes for teas from that group buy.
Flavors: Brown Toast, Chocolate, Jam, Mineral, Raspberry, Sweet, Toasty, Wood
If you’ve ever had a LaoManE sheng pu’er, then you’ll understand the level of aspirin or rubberlike bitterness of this tea. The cake itself has an intoxicating scent but the flavor and any underlying complexity beyond dark and herbaceous tones are masked by the bitterness. I threw a pinch of a very chocolate-forward black (What-Cha’s Huang Jin Gui) in the second steep to try to give the tea more of a dark chocolate vibe. Can’t say it was successful. I have ~100g to play around with and am curious 1) how it does gongfu and 2) how I can amend this tea to make it drinkable western style. Not sure how I feel about it yet.
Brewed gong fu style in a gaiwan with boiling water. Yuzu forward, as you might expect from a tea stuffed into a yuzu fruit. Longer steeps toward the end of the session are like drinking orange marmalade. Drink it with some citrus flavored cake or gift it to someone who enjoys earl grey and blow their mind. I might drink this every morning if I could.
Flavors: Citrus Zest, Malt, Orange Blossom, Winter Honey
This is my first time tasting an aged oolong — it’s very comforting. Like putting on a warm blanket and settling in next to the fireplace. Cocoa nib is the dominant flavor, with a nice rounded malty sweetness and just a bit of tartness/astringency on the finish.
Flavors: Autumn Leaf Pile, Cacao, Cherry, Dates, Leather, Malt, Roasted Barley, Walnut
If I hadn’t known this was a first flush Japanese black tea, I’d call it a second or an autumn flush Darjeeling.
It’s very aromatic. The dry leaf smells so much like a Darjeeling even down to the musky, green chillies/leaf, desert earth/incense descriptions I tend to give to those teas. Very floral in the nose and mouth. Lots of smooth and rich grain-malt and muscatel (plus some other fruitiness I can at best guess say is passionfruit) in the first two thirds of the sip, then in the back of the mouth it flattens out. I had Keak da Kook take a few sips this morning. She said when she swallowed it was like toilet water in the back. Ok, Keak. Other than that she enjoyed the flavors and aroma and so did I.
Thanks for sending my way White Antlers! I think I shipped some off to Leafhopper. If so, I’d love to see that tasting note :)
Flavors: Earth, Floral, Fruity, Grain, Malt, Muscatel, Passion Fruit, Round , Smooth, Spicy
This is the kind of white tea I think of when various companies or tea drinkers say that white tea is light in flavor. That hasn’t been the case for me with most types of white teas I’ve had, so I never fully understood that notion. I wouldn’t commit to saying this tea is light in flavor, though. What it is is gentle and refreshing. Wait, so how do these silver needles differ from others?
In comparison to other silver needles these aren’t exactly complex. The main taste is of sweet nectar and mineral water, but where these buds differ from others is in the general flavor profile. Others can be fruity, spicy, musty. These, though, have the distinct taste of the Taiwanese high mountain oolong composed of the Qing Xin cultivar (typing that makes me feel like such a snob haha!) — sweet vegetal and heady floral (sweet pea and gardenia) characteristics along with the rather strong fir-like cooling refreshment I’ve found in Shanlinxi oolong and later some lemony-citric tang.
I was trying to think of how this tea differs from the one or two Taiwanese green teas I’ve had. I can’t say for certain but it seems less pungently vegetal, more floral, sweeter, fuller bodied. How does it differ from the green high mountain oolong? It’s not fruity at all except for a once-found note of overripe honeydew which is actually more savory than fruity. It’s as thick as an oolong but gentler, like a sweet, soft soup. Less heady floral, more vegetal, mellower, less potential for astringency. What do I know. I like it, a lot.
While I adore this tea, I can see it not appealing to other people, namely for the vegetal character and the lack of fruitiness. Maybe even its lack of caffeine and cha qi, which means I can drink it at night without consequence or I can drink it in the morning as a refreshing and soothing preamble to the day.
I see I’ve gone on about this tea too long. If Wang Family Teas produces this again, I will certainly be buying more. Taiwanese white teas are not often found (the only ones I have experience with are of those leafy Ruby 18 cultivar teas). They tend to be delicious though and underappreciated due to their lack of availability since the majority of tea leaves are processed as oolong. When have you ever seen a Taiwanese silver needle?
Thanks, Liquid Proust, for making a tea like this possible!
Oh, one more thing. I had been brewing these as mini-bowl tea with a pinch of leaves in a 100mL teacup and water of unknown temperature (not boiling). My last session I dialed in the temp to 85C. That produced results consistent with all the other times. I suggest brewing these buds either as bowl tea (grandpa basically) or western 1+g:100mL. Brewing them gongfu with shorter steeping times didn’t bring out as much flavor, sweetness or silkiness. Daylon says they were good with longer gongfu steeping times, though!
Flavors: Broccoli, Fir, Floral, Flowers, Gardenias, Honeydew, Lemon, Mineral, Nectar, Spinach, Squash Blossom, Sweet, Tangy, Thick, Vegetal
Another share from White Antlers :)
Smells kind of fishy from the shou when brewing but that does not come through at all in taste. Kind of thin but lots of sweet notes. I mostly get caramel-honey mixed with redfruit syrup and liquid vanilla marshmallow cake if that’s possible. Some wood, cocoa and pecan in the mix. A gentle bite in the throat. Plenty flavorful when cold but does turn a little toward bitter earth.
Flavors: Cake, Caramel, Cocoa, Earth, Honey, Marshmallow, Nutty, Pecan, Red Fruits, Sweet, Vanilla, Wood
Complex, deep. Rich, round and brisk. Illusion of sweetness? Interesting.
Sultry pralines with a kiss of lipstick.
I didn’t have the pleasure of trying this fresh, but it seems like it’s held up well even with nuts in the blend!
Thank you for sharing, White Antlers :)
Flavors: Apple, Brown Sugar, Caramel, Cherry, Chocolate, Cinnamon, Cranberry, Cream, Flowers, Fruity, Herbs, Honey, Licorice, Lychee, Malt, Menthol, Mineral, Nutty, Pecan, Red Fruits, Smoke, Sweet, Sweet Potatoes, Tannin, Vanilla, Wood
Sadly haven’t written anything for this yet. It’s winter! It’s time! The leaf here is HUGE and very dark. I like the addition of subtle mint and cinnamon. The mint is more noticeable than the cinnamon. But it’s a smooth, creamy mint. I can’t really taste the oolong, though the brew color is quite dark for an oolong… but my tastebuds have seemed off lately. Second steep: peachy which seems a bit odd with these ingredients. Third steep: hint of roast. I really liked the first two steeps… I should have kept going with some short steeps rather than killing it on the third steep for five minutes. Surprisingly little roasted flavor even while overdoing it. The perfect blend for today anyway. I would definitely use two teaspoons in the future. It slightly reminds me of the mint in B&B’s Brighton which can only mean awesome. I have also been enjoying other holiday teas: S&V’s Sugar Plum, 52Teas Rumchata and Angry’s Candy Cane.
Steep #1 // 2 teaspoons for full mug // 22 minutes after boiling // 1 minute steep
Steep #2 // 12 minutes after boiling // 1 1/2 minute steep
Steep #3 // 3 minutes after boiling // 5 min