The second tasting of this went MUCH better than the lavender Earl Grey debacle. I let this steep for longer this time (especially since it was gonna be my morning cuppa) and I got a lot more out of it. It had an almost creamy texture to it this morning, and it was a lot easier to tell that it was flavored.
Clearly the answer to this tea is to drink it in the morning before you’ve actually tasted anything else.
I’m a Pole who grew up in Texas, is currently a graduate student in California studying Japan. How’s THAT for random?
Being Polish, my family has always drunk a lot of tea, and I am no different. I may drink more tea than water. On the other hand, I can’t say that I’m very particular about it; I’m generally pretty careless with steeping times and water temperature and I don’t even have a proper teapot (mostly because the lid broke during the move to California ;_;).
I always drink my tea unsweetened and I only add milk in the case of the most egregiously chai-ish of chais. (not really a big fan of milk in general)
Given that so many of my entries seem to be about my morning tea, I felt I should add something here about me and mornings: I fail at mornings. I fail at them a LOT. Therefore I often also fail at proper tea making in the mornings.
Santa Barbara
