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I open the tea cupboard each evening and try to choose what I’m going to take to work with me the next day. Sometimes I choose well, sometimes I’m digging through my haphazard stash of tea at work because I guessed wrong the night before. Last night, the tiger wanted to go to work with me to help me through my Friday, and here he is. I’ve written notes about this tea before, how it is simply a delicious assam. The key word is simply. Simple. There is a beauty in a tea with just a few notes (in this case cocoa, malt and raisin) when it is balanced just right. And this tea is. My tea ritual at work is different than that at home. At home life is simpler, so a more complex tea is welcome. At work, however, it is not simple. It is, at times, absurdly complex, so a good simple flavor profile is often exactly what I’m looking for. I think I’m going to leave this tin at work. :)

Flavors: Cocoa, Malt, Raisins

Preparation
Boiling 4 min, 0 sec 2 tsp 16 OZ / 473 ML

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Spot or pot, I love a cup!

I learned to drink tea while living in Dublin in the early 80’s, so as you can imagine, I am a hearty brew lover, and take tea with milk and honey. I am trying to expand my horizons with tea….that is why I’m now on Steepster! Joined in January 2014.

Currently loving strong black teas that hold up to milk and honey well. I have a curiosity about keemuns and yunnans, but smoky ones are out. Green and white teas are off my radar, but making little forays into oolong and darjeeling tea. Herbal? So far only cacao tea has gone into regular rotation in my tea routine.

I do like some naturally flavoured teas…almond, vanilla, cardamom, ginger. This seems to be mostly in the cooler months…but mostly I’m an unflavoured tea drinker.

Life is too short for bad tea and bad bread.

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San diego

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