79

Tossed my craptastic thermos that I got for free. Cheap material, didn’t hold heat, had a push button pouring mechanism that is impossible to clean so probably had mold in it anyway, especially since some loose leaf got stuck in it over time.

Today: 1 tsp in a teaball steeped in 20oz unknown temp water, 5 minutes.

I think the kind of red fruit taste comes out more with 2tsp to 8oz. With today’s steeping method, it smelled like hot cocoa. Taste was still very chocolatey and sweet with some woodiness, faint bitterness and malt and a slick mouthfeel. It’s very tasty but I’m not looking for black tea that’s predominantly chocolate, so my rating reflects that. If you’re a chocolate or caffeinated dessert tea lover, you’ll probably really like this one.

Preparation
5 min, 0 sec 1 tsp 20 OZ / 591 ML

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No Sugar Added!

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

Location

Sonoma County, California, USA

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