I brewed this lower and for a shorter time this morning, and I like it a lot better than before. This seems to shine around 180F, where all the fruity, malty, bready notes can come out. I definitely notice the cherry other people have pointed out—almost like the kind you would find in a cobbler—as well as dark bread and something floral in the aftertaste. It’s a delicious way to wake up, and I’ll probably play around with resteeps later.
Elizabeth, college student, anthropology major, bio and history minor. I love to travel and try new foods (and teas!). I also enjoy music, books, video games as often as I can get my hands on them.
I loved tea as a kid, didn’t drink it for about ten years, and then rediscovered it a couple of years ago. Tea sometimes helps me feel better when chronic illness is making things hard. It’s also fun to experiment with!
I’m still pretty new to the types and brands of tea out there, but I’m interested in trying some of everything. My favorites are earl greys, yunnans, medium-bodied oolongs, Japanese greens, fruit, vanilla, and floral flavors (especially jasmine and rose). My least favorites are teas that are overly smoked, bitter, or contain strong hibiscus or orange peel.
Indiana, U.S.
