Had this iced with half a teaspoon of sugar, it’s alright. Reminds me of watermelon gum, probably because of the zing from the hibiscus, the mint and the rock sugar. Mint isn’t too heavy, wish I knew what eucalyptus tasted like so I could find it in here, but I am amused that the photo pictures sage, which isn’t an ingredient. Oh hey look they have videos for each of the featured six teas online: http://www.teavana.com/tea-info/watermelon-mint-chiller Also watermelon isn’t an ingredient, not even in flavoring. There is cantaloupe, pineapple, forest berry, blackberry, raspberry, tangerine, peppermint, lime flavoring and their are candied cantaloupe, honeydew and many other fruit pieces. But I guess they have been working on getting this flavor for five years and watermelon and I’m sure watermelon is a very hard flavor to capture without tasting artificial so kudos for that. Saved some for the husband, I’m sure he’ll like it better than me.

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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