Courtney Send Message

I decided to leave my safe zone of LB and move forward to another safe, yet different zone of White Rhino.

As soon as I’d steeped it I knew I made the right choice. The incredibly sweet hay scent is intoxicating. The taste doesn’t disappoint in this regard either. This tea is always delicious. So smooth and malty in its own right. Seriously delightful.

It’s just the motivation I need to get a jump-start on my physiology research proposal.

This tea, again. This is all I drink lately. I don’t even contemplate other teas, just go to the cupboard and get this one out. I’m enjoying a cup of this before I take the furbaby for his morning walk then head off to school.

I have my first exam of the term today – embryology. And so it begins. :P

I’ve been a bit off since I got back from my visit home, and I’m really over it. Tonight I threw all caution to the winds and decided to brew up Brioche.

Surprisingly, this tea is hitting the spot. The flavours are coming together in a great way to make this the delicious tea I enjoy.

P.S. One of my genetics profs sent out an email offering free tickets to whoever could tell him about a certain biologist that will be speaking at a conference tomorrow evening and I won the tickets to see him. Thrilled!

This tea smells caramel-like when dry, and there is a somewhat caramel flavour there steeped too. Caramel, yet cookie. I’ve had to finangle with all the steeping parameters to finally get a cup I’m nearly fully enjoying though.

This cup had 2.8g of dry tea/14 oz. of just under boiling water. Not actually 205 degrees, I only waited a few moments until the majority of steam was gone from the open kettle. Then a quick steep of 2.5 minutes.

I’m finding I want just a little bit more of something. Maybe adding milk would bring something out, though I’m not one for adding milk. Maybe my next cup I’ll be brave enough.

I can’t quite seem to make this tea work. I get a deep, smooth taste, and it’s tasty overall, but the astringency is a just too bit much for my liking. Perhaps I’ll try a slightly shorter steep?

I have to remember to do a comparison with Dinjoye before I drink this one up.

I whipped this one up this morning, then nearly forgot about it as I cleaned the house. However, it had cooled to just the right temperature by the time I remembered.

This one is tasty, but I don’t think I need it permanently. With each sip, I just want TWMB instead. I’m getting a great bready taste, but not enough of the honey-like sweetness I love.

I made this one quickly when I was home and it didn’t turn as well as it could’ve, so now that I’m back across the country, I’m trying again.

This steep was much better. All the elements are subtle, yet apparent. The espresso is not overwhelming, which was my main concern. And the strawberry and dark chocolate are evenly taste-able with the espresso.

Definitely a tasty tea.

The pineapple tastes just as it smells, well, slightly more subtle. There is a buttery hint that’s borderline butterscotch. Quite fascinating. The pineapple isn’t artificial at all, which is lovely.

It’s taken me quite some time to get over my first disastrous pineapple oolong experience, and I’m happy to say this one went over much better.

First, I love that this steeps at boiling. Low maintenance for the win! The mango scent was very strong from the package, but mellowed out once steeped, thank goodness. The green oolong base is apparent, but not offensive. Green oolong is not my favourite, but I’m enjoying this cup of tea, and I could see myself perhaps replacing this oolong.

Taiwanese black teas are definitely my favourite. I love the honey notes in this one, and the light maltiness.

A tasty cup for sure. I’ll see what the resteep brings to determine if this is something I need to for my cupboard.