One of my absolute favorites iced. I cold-brew this overnight: 3 T of tea, 2 quarts of water, and about 3 T demerara sugar. I like to think of it as Kool-Aid’s older sibling. Peachy, fruity, sweet, and delicious. The taste of summer.
I’m a college tea drinker.
I cook feverishly.
I draw.
I make movies.
I knit.
Someday I wish to own chickens.
I love tea because of the complete sensory experience it offers me. Clock time fades away as I lean into my cup, watching the delicate cascades of steam waft up from the brew. Peace. Stillness. Feeling centered. It’s my meditation…
To give you a little background on my tea preferences (which will put my ratings into perspective)…
I love teas that are strong without bitterness and have earthy flavors to them, like rooibos or a really good black tea. (A few favorites in this category: Toffee Almond Supreme, Popped Rooibos, Oh Canada, Nutcracker Sweet.) Vanilla, cinnamon, and nutty are some of my favorite flavor notes. After about a year of warming up to greens, I absolutely love them—from the sweet, nutty, green-tea-ice-cream-like to the bold, grassy earthiness of Gunpowder Temple of Heaven. I also enjoy a nice white every once in a while. Fruity teas aren’t my favorite. I do have a few fruity teas that I love though, like TeaSource’s Green Tea with Pomegranate, Lemon Solstice, and Blueberry Fields.
I drink all of my teas unsweetened; if a tea needs sweetening, I usually don’t like it. A couple of notable exceptions: I sometimes sweeten straight green teas and matcha, and I drink my chai with soymilk (but no other sweetener). I sometimes like my black tea with a little dollop of soymilk.
Northfield, MN
Update: it’s been quite hot out the past couple of days, and I brewed up the last of this with some re-steeped Honeybush Vanilla/Lazy Susan and a tiny drizzle of agave. Yum.