Cold-brewed this last night, three teaspoons to 16 oz for about 16 hours in the fridge. It still has that hay quality and it’s a bit sharp and almost smoky up front, but then the aftertaste mellows into a floral honey flavor. It is so much better this way, and I think that’s how I’ll be using it up. Hot it’s just not for me. It’s obvious to me that this is a good one, though, so I’m bumping the rating up a little.

As a side note, does anyone know if leaves that have been cold-steeped can be re-cold-steeped? They haven’t uncurled entirely and they still smell pretty strong (in fact, the resulting tea is much stronger than I expected). I may try it anyway just to see what happens.

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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.

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