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Coldbrew is soooooooo the way to go with this herbal tea. I wish I had a decent coldbrew bottle for it, and am tempted to use my amazon gift money on a Hario Filter. They always look so pretty. I really shouldn’t because two of my tumblers do have cold brew filter capabilities, and one of the ones I am getting will, but they are a pain in the butt to clean. Anyone have any experience with the Hario Filter bottles? Easy cleaning is the big draw in for me, and if having one means I go through my loose leaf like this faster because I’m cold brewing, all the better.

I will try it again hot, but it’s so much creamier and sweeter cold. Instead of overripe near rotting fruit for me, it’s fresher cold and I really like it. Now to see how the Pandan waffle does.

Flavors: Coconut, Cream, Dried Fruit, Savory, Sticky Rice, Sugarcane, Sweet

Mastress Alita

Not sure if I’m thinking of the same Hario filter bottles, but I received a glass Hario bottle that has a rubbery pour top with a removable plastic filter as a gift. It makes fine cold brew, but I wouldn’t say I care for it any more than just making my cold brew in a big ol’ mason jar and simply straining the leaf with a strainer. I think the draw is drinking the cold brew directly grandpa style, but I find I don’t like the flavor as much that way with most teas, as the very bottom of the bottle where all the leaf has collected leaves the tea tasting a bit bitter to me towards the end. So when I do use it, I tend to pour it into a different vessel after brewing anyway. I do sometimes drink fruit teas from it directly.

I do find the plastic strainer can be a little difficult to lock into place initially, but it does work well after it is in place. As far as clean up goes, I usually have to refill the bottle with water to loosen the leaf off the bottoms and sides and then pour it out into a separate strainer.

Daylon R Thomas

Okay, so I should save my money then. That is really helpful, thank you!

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Mastress Alita

Not sure if I’m thinking of the same Hario filter bottles, but I received a glass Hario bottle that has a rubbery pour top with a removable plastic filter as a gift. It makes fine cold brew, but I wouldn’t say I care for it any more than just making my cold brew in a big ol’ mason jar and simply straining the leaf with a strainer. I think the draw is drinking the cold brew directly grandpa style, but I find I don’t like the flavor as much that way with most teas, as the very bottom of the bottle where all the leaf has collected leaves the tea tasting a bit bitter to me towards the end. So when I do use it, I tend to pour it into a different vessel after brewing anyway. I do sometimes drink fruit teas from it directly.

I do find the plastic strainer can be a little difficult to lock into place initially, but it does work well after it is in place. As far as clean up goes, I usually have to refill the bottle with water to loosen the leaf off the bottoms and sides and then pour it out into a separate strainer.

Daylon R Thomas

Okay, so I should save my money then. That is really helpful, thank you!

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First Off, Current Targets:

Whispering Pines Alice
Grand Crew Teas
Wuyi Origins Jin Jun Mei Sampler
What-Cha Jin Jun Mei
Good Luxurious Work Teas
A good Qilan
Best Sachet Teas

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwaneese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.

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Michigan, USA

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