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Made this today in a mug, then poured it into my travel thermos. Too bad I’ve had a migraine all day – I totally wasn’t in the mood for any tea, much less a flavoured one. I’ve stuck the remainder in the fridge to have iced tomorrow. Since the strawberry comes out more when it’s colder, I’m looking forward to this in the morning!

And now to decide what kind of hot tea I’ll want tomorrow. So annoyed that I slept through the post office being open – either my Della Terra or my Verdant order came today, but it wasn’t left. I really want to try the Lemon Chiffon or Laoshan Black, instead of having anything in my cupboard! :)

I made this one last night because I still wasn’t feeling well. It’s good, nice and gingery, but it feels thin. It’s a good one to have with honey when I don’t have the time or kitchen space to grate ginger and make ginger tea, but I wouldn’t call this one a favourite.

Today i steeped this with cooler water then dumped it into my mug. Very floral, very fruity. Not enough maltiness or depth of flavour for a morning tea for me when steeped like this. Maybe i need more tea leaves? I only used 2 tsp for a 16oz mug.

It’s a nice tea, and i get why my mom likes it, but it’s not something i’d purchase.

I glutened myself yesterday, so today has been a lot of sleeping, and now a lot of comforting teas. The ginger, lemon and honey in this one is a perfect, easy tummy soother. Not so great if you don’t like rooibos, though. :)

Matcha whipped cream with hot almond milk. There isn’t really much to say about that.

Brewed this up with 1 tsp (tsp, not tbsp! ACK!) leaves in 14 oz water, water that boiled and sat with the lid off for 5 minutes, and only steeped for 3 minutes. Much better.

Honestly, I can’t tell that there’s bay in here. It tastes like masala chai. Strong spices, tasty with milk and sugar or honey. OK without. Lots of cinnamon and cloves.

I probably need to experiment more with different masala blends, to see which flavours I prefer to stand out. But I do like this one. I don’t think I’d order it again, but that’s mostly because there are so many different blends that I’d rather try something new!

I wanted a strong black tea for an experiment, and ended up choosing this one out of my cupboard. It worked well! I think I’m going to pick up an inexpensive assam for more experimentation, though.

Thai Iced Tea (sorta):

http://www.wishfulchef.com/2012/04/how-to-make-thai-iced-tea-from-scratch/

I used 2 star anise instead of 1, because I couldn’t find powdered star anise. I used 1 tbsp sugar, and no tinned milks. The spices steeped 3 minutes, then I added the leaves and steeped 3 minutes more. I could have steeped longer, though, as the sugar and milk you add really disguises any bitterness from the tea. The star anise is the dominant flavour, and the cloves are making my tongue tingle. Yum!

Poured over ice and topped with whipping cream (I know, I know. But I’m out of soy creamer, and whipping cream is low in lactose!), this is amazing. Different to what I get at the local restaurant, yes, but still amazing.

Second steep with some old stuff (I let it dry then keep it in a strainer with a lid on it!). 1/4 tsp per mug is just about right.

I’m enjoying this quite a lot tonight. Tasty vanilla ‘coffee’.

Yummers. Had this in my travel mug today. Nice, thick, baked coconut tea. Goes well with Korean food, and also butter chicken. I did a shorter steep today, and have saved the leaves for tomorrow. 4g tea (about half of what I purchased) in a 16oz mug.

Wow. I got a cup to go in store, and ended up going back and getting some of this tea. Only enough for a couple mugs, since I’ve purchased a lot of tea recently, but still.

It tastes like coconut macaroons, all toasty coconut with the possibility of sweetness. I added a tiny bit of honey to bring out the coconut even more. The oolong doesn’t taste seaweedy at all, and didn’t upset my stomach. Yay! I’m finishing the cup with some Korean fast food. Surprisingly it goes well with kimchi.