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I haven’t made a note for this in (jeepers) six years, but it has been a pantry staple throughout that time. It is inexpensively priced and absolutely suitable for general purposes, as well as a decent “blank canvas” base for blending. The flavor and caffeine kick are both mild; there’s a little fruitiness going on, and if you squint and think about it very hard, a little bit of cocoa powder on the tongue.

Birthday treat from a kind friend was a gift certificate from my favorite local indie grocery and tea purveyor, which has been burning a hole in my pocket for two weeks. Will be using it to replenish my stock (as well as one or two other favorites).

This year’s back porch experi-mint is lemon mint; I potted my starter plant two or three weeks ago, and it has grown like gangbusters.

So, for my first attempt at using it as an additive, I needed “just good tea” that wouldn’t interfere. This was it. Those of you who are overwhelmed by the full-face brick-on-the-head effect of unleaded Ty-Phoo or PG Tips might like this one. The bass notes are prominent; it is not brassy or acidic.

And as for the lemon mint, it was more lemony than minty—quite nice. A good pairing.

I’ve shared St. Dalfour’s Black Cherry with some of you, so you know that the flavor is subtle but authentic. The tea itself is gentle; doesn’t take the lead. It shows off the fruit.

This is the peachy counterpart. The blenders aren’t trying to make peach cobbler, so no ginger, no cinnamon, just sweet fruitiness. This is a good ’un on ice, too.

Perfect for the day. Just “attended” virtual church in the back yard with heavenly sunlight bathing my bare toes. Amen.

Well, poop. If I have ever tried Paris, it’s been so long ago I don’t remember. Brought a sample sachet to work, didn’t pay attention, and probably pulled it a minute too soon. As a result, I got a cup of “maybe this is how it tastes; maybe not.” Getting the bergamot; getting the caramel a little.

On the other hand, it does remind me a lot of H&S Indian Nimbu, which I have enjoyed immensely in the past. Nimbu has a darjeeling base instead of black tea and makes the sweet added flavors shine.

Sunday serendipity! Weather forecast was dire and threatened a rainout; the showers passed before sunup, so I was able to drag out a dry lawn chair and enjoy tea on the veranda (ahem…back patio with cracking cement that I am choosing to ignore for now…)

The additional serendipity was an unhurried morning to ponder the change in flavor when I increased both the amount of leaf and the amount of time—instead of cherry wood, we’ve got subtle, fresh saddle leather. I think my sweet spot will be somewhere in between, but there’s plenty in the tin to continue tweaking the recipe.

You all know what a sloppy steeper I am, but I am aware that timing can make the difference with some teas. I believe that may be the case here. First cup (4-ish minutes) was smooth and pleasant—I gave it a sweet wheat-bread rating. I took a bag to work and gave it 5-ish minutes, and what to my wondering tastebuds should appear but things that reminded me of mahogany, molasses, and apples—much more depth of flavor to ponder. This one doesn’t need to be hurried.

Birthday surprise from my husband, whose love language is good gifts. Not necessarily pricey ones, but proof that after 34 1/2 years, he knows me better than I do.

I went ahead and made a separate entry for this one, as it’s a sachet rather than loose leaf and makes no mention which-flush-is-which on the packet. The sweet notes come through first—a little fruity; a little like honey-wheat bread. I’m not getting strong malty flavor, but it leaves a little buzz on your tongue after you swallow. Extremely drinkable—my first tumbler is already gone!

Based on my previous notes, I must have subconsciously dubbed this one as a holiday tea (Thanksgiving, Christmas)… it just seemed like the perfect Easter morning accompaniment to the basket of gratuitous sugar the Xmas Bunny (long-standing family joke) left for us this morning. No, we have not grown up yet.

I want my chocolate teas to taste like hot fudge straight out of the dispenser (a throwback to first Dairy Queen job in high school). Unfortunately, few of them do. However, the orange peel in this nice blend complements the tea-flavored chocolate—a really nice balance.

We took the long way to a favorite mom-and-pop Mexican restaurant today for carry out—down weaving county lanes that make “tree tunnels” as you drive through them. Dogwood and redbuds in full bloom and fresh, moist, green vegetation of every flavor. Just a lovely nature-y reminder that hope still abounds. ..y’all be joyful, in spite of everything.

You don’t know what you have until you miss it … normally at this time, I’d be in a room we’ve dubbed the Warehouse with 11-year-olds pecking at me like chickens, showing off their phones and dumb photos, telling me about their pets, and asking me if I’ll play a game with them. Our church staff has been fabulous—sending videos and video challenges to our kids; we’re getting ready to connect virtually in a few minutes; our kids’ pastor did several neighborhood drive-by’s, and I’m keeping a steady stream of snail mail headed their way. But, oh, how I am counting the days until they’re driving me nuts again!

However, virtual church has its benefits—like its proximity to a whole pot of this gentle strawberries-and-cream blend. The black tea base is really nothing but a base, the flavors are so pronounced. Authentic sweet strawberry pie flavor; doesn’t taste artificial at all.