Christina / BooksandTea Send Message

Happy Friday, everyone!

I’m really excited, because I got some GREAT news last night – I may have a steady freelance gig for the next few months, starting next week. I still have to do some negotiation, but I hope to sign the contract before the end of the day.

Oh, and ALSO: The Balzac’s Cafe in the Reference Library changed their lineup of teas, and one of the new teas that they’ll be stocking will be Silver Linden tea! Unfortunately, they don’t have any yet, and the cafe person didn’t know the vendor/manufacturer’s name, but STILL – do you have any idea how hard it has been for me to find linden tea locally? I am so excited.

Anyways, this tea. The first time I brewed it a few days ago, I overleafed it despite my gut telling me that the instructions on Rishi’s website were wrong. Today, I went with my gut, and did a leafing of around 1 tsp per cup.

The tea is still astringent, but it’s much more palatable this time. The leaf itself is quite tippy, with the tips being golden and visible when dry. Brewed up, the liquor is a nice deep brown, and has a malty, bready flavour. This is the kind of tea my mother would like – just give her plain old Orange Pekoe, none of this fancy flavoured business!

A nice, straightforward tea to start the day. I feel more comfortable rating it now.

Thanks again, ubacat!