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Archive for April, 2006

Stash Orange Spice Black

Posted by Colleen on April 24th, 2006

Another Stash tea, so it’s consistent, and while it’s not the cream of the crop, it’s very enjoyable. It makes the room smell amazingly yummy, so this is a favorite as far as aroma goes.
It has a fairly low astringency, even when left in the cup for over 5 minutes. It has a [...]

Stash Fusion Red and White

Posted by Colleen on April 17th, 2006

This is a blend of rooibos and white tea. It recommends a 3-5 minute brew, and I left it for at least five minutes. It has a very full nut and vanilla aroma. The astringency is low but present, and the flavor, while not as sweet as the scent, is full bodied. [...]

Market Spice Tea

Posted by Colleen on April 14th, 2006

This tea gets five stars in my book, and it’s a Northwest favorite. It’s an amazing blend of black tea with cinnamon oil, cloves, and orange peel. It comes in (steam-processed) decaf, too – and it’s a good thing, since the regular version is pretty potent stuff!
I prefer the loose tea, though it [...]

Bengal Spice

Posted by Colleen on April 14th, 2006

A friend brought over a box of Celestial Seasonings Bengal Spice this winter, and I now have a new cold-weather favorite! It’s everything that I wanted their Gingerbread Spice tea to taste like (but it REALLY fell short of the mark). Basically, it’s a bit of chai spices with heavy doses of cinnamon and [...]

Lavender black tea x 2

Posted by Colleen on April 14th, 2006

Revolution makes an Earl Grey Lavender which is more grey and less lavender. It comes in nylon infuser bags, and contains the usual bergamot oil over full-leaf oolong, ceylon, and darjeeling leaves. It has a light body; definitely not dark enough to add milk. Sweetening is unnecessary. I lean toward something [...]

Hello, world of tea!

Posted by Colleen on April 13th, 2006

Well, the site just started today, and I’m working on getting content up for you to enjoy. What a process this is going to be!
I don’t know half of what there is to know about tea, so this will be a place for me to share what I learn as time goes on. [...]