I stashed two of these pyramid bags from a year back for a special Friday at work. I had one last winter while student teaching to get me through a tough day, and the other today to celebrate the creeping of the cold. I am currently substitute teaching Algebra 2 for a wonderful teacher at Port Huron Northern and am greatly enjoying the students that I get to spend some time with for her maternity leave. An oil leak was prevented at the school, but the additive odor lingered in the building, so the building was ventilated for 30 minutes with everyone outside. The cold permeated into the building making the thermostats register at 62 Degrees Fahrenheit, this was a great warm comfort at lunch.
This blend is not too atypical of say a Lady Grey, but it is in how the ingredients were blended. The rose blossoms occupied the majority of the back and there were less black tea leaves than the usual blend, but since they were Zealong leaves styled like Tawainese Shan Cha blacks, they were strong enough to color the tea and provide a viscous body. Now, I’ve had the base on its own before, and it is a naturally fruity tea with a bit of a floral kick amidst the usual cocoa and malt notes, so I wanted to see how it would do as a mega floral earl grey. The rose, lemon myrtle, bergamot, and tea blended very smoothly, and the lavender and rose where compliments and hints. I would not have told you that I tasted mint the first time I had it, but after knowing about it, it is in the very finish of the tea making it more refreshing than tannic.
This tea can become a little bitter from overbrewing, but it is otherwise very steady and can handle long steeps with a high water volume. It does take sugar and or cream and sugar extremely well, but it is all the more tranquil on its own and better brewed at least 3 times over. My only criticism: it’s too fricikin’ expensive.