Oh wow! This might be my new favorite tea. I gave it a sip bare and decided that a bit of cream and turbinado sugar might nicely enhance it. It was such a complex but smooth cup. On first sip I caught hints of cocoa and spice which led to vanilla lingering on the palate. Entirely smooth with no acidity or bitterness. I gave it a second brew and I noticed I didn’t enjoy as much as the first. The second tastes more like a Ceylon. It is much lighter and smoother than the typical assam I’ve had, but I think it would be enjoyable anytime of day.

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I started drinking coffee at the age of 12, but I have recently found that the coffee I always enjoyed gives me headaches. Luckily I have no such issues with tea. I have just begun to discover the joys of a good cup of tea and figuring out what I like and don’t. So far I prefer black tea either Fujian, Keemun, Assam or Darjeeling that are fruit forward with a wisp of acidity or smokiness. I occasionally will drink green, jasmine or a bold white, but typically just to change things up. I hate fake fruit flavors, bitter tea or blah tea with no punch.

I live in the desert southwest, so in the hot summer afternoons you’ll likely find me iced tea in hand with a slice of lemon and sprig of mint. I also am a semi-foodie who enjoys a sharp sauvignon blanc, a jammy zinfandel or a dirty martini with the stinkiest cheese possible.

I am science nerd librarian with a love of fantasy books and astronomy. I am slowly writing a novel and dream of becoming a real writer and escaping the stacks.





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