Oh, gmathis, your “bunny fluff and garden seeds” description of the dry tea is perfect. I just kind of want to snuggle it.
Walnut skins, green melon rind, wheat germ… there is a toastiness that makes me want to sit down to breakfast, but maybe that’s just because “quince” has always meant jam to me. Squash and green beans coming off the wet leaves.
For the second infusion, I added some of my precious: pure bud golden snails from What-Cha, as Georgian Tea recommends mixing this with black tea. Experiment’s on… I should have divided this sample into two, because my pot is now running out of room.
Mm, that’s lovely — the cocoa base of the snail, and that green-wheaty high note from the quince. If I needed my blood pressure lowered, I’d be happy to hear this was the answer.
Thank you, dear derk.
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Snails belong in a garden—that just makes sense. You sold me. I some good quality Golden Snail and just a little bunny fluff left to experiment with.
Ah, snails in the garden, of course. I was torn between snails and WP’s North Winds. I think the quince brings enough bright and bitter that the snails were a good choice to cover all the smooth and creamy bottom notes.
Snails belong in a garden—that just makes sense. You sold me. I some good quality Golden Snail and just a little bunny fluff left to experiment with.
Ah, snails in the garden, of course. I was torn between snails and WP’s North Winds. I think the quince brings enough bright and bitter that the snails were a good choice to cover all the smooth and creamy bottom notes.