Honey-Pear

Honey Pear Tea by Nelson’s Tea

Following steeping recommendations, I steeped 1 tsp of this with about a cup of water at approximately 195-200 degrees F for 3 minutes. My first thought was that this tea smells like bee pollen, although I don’t actually have all that much experience with bee pollen, lol. But when I looked up the ingredients I discovered that bee pollen is actually one of them so I guess I was right! It steeps up a nice golden/amber color, but interestingly cloudy. Instead of a clear amber like many teas are, it had lots of tiny specks like golden dust floating around Read More

T-Oolong

Taiwan Honey Black Tea by T-Oolongtea

I couldn’t find any instructions for steeping this tea, even on the internet (which seems to be the story of my life lately. I’d get frustrated if it weren’t so funny, and also a chance to have fun experimenting!) So I used two heaping teaspoons and about a cup of water that was a little below boiling temp, and steeped it for a few minutes until it looked good to drink! The liquid turned out a bit amber-ish but a bit on the brown/orange side. It gave off aromas of malt and sweet potato (Sweet potato is one of my favorite black Read More

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Feeling Hot, Hot, Hot – Hot Mama from Tea and Tins

Cinnamon comes in two common forms when it comes to tea.  There’s the natural, cinnamon-stick flavor, which is warm and spicy, and slightly floral, evoking the smell of baked-goods and breakfast. And then there’s the cinnamon candy flavor, which is hot, hot, hot like flaming Fireball candies or like red cinnamon chewing gum.  I like both kinds of cinnamon, natural and artificial, but I always find it helpful to know which kind of cinnamon I’m getting into before I take a sip. Expecting one and tasting the other is not always a pleasant experience. Let it be known: Hot Mama Read More

Aria Blend

Aria blend from The Jasmine Pearl Tea Co.

Immediately evident in the dry leaves are whole cloves and some seed pods that I thought at first were anise but, after looking at the ingredients, I decided must be fennel. The attractive-looking combination also includes bits of licorice and marshmallow root as well as orange peel and peppermint plus cinnamon and ginger. I used a heaping teaspoon of the tea leaves in a cup of water at approximately boiling temperature and then watched it steep for about the next four minutes. It smelled all nice and licorice-y while steeping and became a nice light yellow color, which reminded me Read More

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Firebird Chai by Wendigo

While sniffing this tea before steeping (what? Don’t tell me I’m the only one who does this) I can definitely pick up a big whiff of ginger in the dry leaves. The leaves are better-looking than average for chai; they also have more of a presence in the blend (as far as fragrance and so on) than some do. I also observed lots of chunks of other stuff (spices?) in there with the tea leaves. The curls of dried ginger were the most noticeable of these. (And also were quite impressive. Don’t most chais just have minced ginger or something? These Read More