The last of my stash of this delicious, tangy, roasty, interesting tea is in my cup this morning. I’m sad to see it go and would add it to any future DAVIDsTEA orders I may place!
I’m not sure what else to call it but tangy/roasty — it’s a flavor almost like soy sauce nut butter tea! Only a few teas I’ve tried have this unique flavor profile, and this is an accessible (and organic!) example of it. Yum.
I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.
I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.
My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes
Collingswood, NJ
