Huh. Didn't I already review this, way back when?
Quick check says I reviewed Bentley Pomegranate Green Tea many years ago. The other major grocery store brand of fruit infused green tea. Bigelow is that tea that is used to stock every workplace ever, since it's cheap and office/workplace distributors will ship it in bulk. Some of it is pretty grim. I'd stay well away from their black teas.
But this stuff isn't that bad, for a fruit infused green tea. It tastes more of fake fruit than tea, but I like that it's fruit-ish yet not sweet. The green tea provides a bitter undercut to what would otherwise be a cloying, nasty drink. It's not the best cup of hot tea, by a long stretch. But I like it a lot as a refreshing iced drink. Is pomegranate trendy bandwagon fruit with vague and certainly exaggerated health claims? Yeah, but who cares?
Brew is easy enough, I put 1 tea bag to six ounces of water, so two for a standard office issue hot cup. Add hot water out of the Keurig. Not in my office, though. For unknown reasons, we don't have a Keurig, we have the "other brand" with the flat pods. Oh well, coffee is coffee, I've had workplaces provide worse, or no coffee at all. We have dark roast most days, and it beats waiting in line at Starbucks or Dunkies to overpay for a burnt or sour low quality cup.
Where was I? Oh yeah, the hot water out of the "coffee machine" is hot enough for a middling quality cup of green tea. I only steep it for about two minutes, cheap green can get over bitter and astringent fast. If making iced, I reduce the water by half (two bags to six ounces of water), and fill the cup with ice once steeped.
So, is it iced tea? Maybe just barely, but it is a refreshing and sugar free cold drink. I'm not a big tea snob (anymore), most days that's good enough.
Showing posts with label bag tea. Show all posts
Showing posts with label bag tea. Show all posts
Sunday, November 4, 2018
Tuesday, March 13, 2012
Guest Post: Adventures in Brewing - Earl Grey Bitter
Greetings! My name is Mark, and I love beer. This may seem odd given that we're on a Tea blog, but I recently brewed a batch of beer that made use of Earl Grey Tea as an ingredient and Padraic thought his readers would be interested. So at his request, I'm going to cross post my tedious recap of the brewing process below. Also, just to note the obvious deficiency in my recipe: Yes, I used prepackaged tea bags. I realize bag tea is usually very low quality tea-crumbs and fannings, but it's what I had and it was convenient. Plus, I was really hoping to get more bergamot than tea flavoring, though I do think the tea will impart a subtle complexity to the style of beer I chose (which can often be a little tea like to start with). Anyway, I hope all the beer talk doesn't bore you to tears:
So I've had this crazy idea for a while. I like beer. I like Earl Grey tea. Why not combine the two? The thing that makes Earl Grey tea distinctive is bergamot, which is a sorta orange-like citrus fruit. Very nice aroma and flavor, as evidenced by the famous Earl Grey tea. I love a little citrus in my beer, so my first thought was that I should just go out and buy some bergamot oil, and add a tsp or two to the wort towards the end of the boil. Unfortunately, food grade bergamot oil is not as common as I thought. Everything I found was for aromatherapy or skincare - for external use only. Now, I didn't exactly want to make tea beer, but it looks like that's what I'm going to end up doing. And in fact, I had some Stash Double Bergamot tea laying around, so I figured I could use that to impart some bergamotty character (with the tea hopefully being drowned out by all the malt and hops and whatnot).
The next question was what to use for the base beer. In looking around, I see that I'm not the first person to think of this idea, but other folks seemed to be doing this with something like a Belgian Wit beer. This would certainly highlight the bergamot and tea flavors in the finished product, but I didn't want a beer dominated by those flavors, so I looked around at some other options. Since I was making an Earl Grey beer, I thought I should try to use an English style as the base. This was also in keeping with my recent affinity for lower gravity beers (or, at least, non-face-melting beer), and I eventually settled on the English Bitter style. The name is a bit of a misnomer - these are not super-bitter beers, though perhaps there's more hop character than usual for low ABV styles. Still, it seems like a beer that would take on the nice flavors of the bergamot and tea without being overwhelmed either way. In searching around, I found this nice kit from Northern Brewer called The Innkeeper, which sounds rather awesome. I added in some of my tea and, for good measure, some Bitter Orange Peel that I had leftover from previous beers. Here's the final recipe:
Beer #8: Earl Grey Bitter
March 10, 2012
4 Bags Stash Double Bergamot Earl Grey Tea
0.25 lb. English Extra Dark Crystal (specialty grain)
0.25 lb. Belgian Biscuit Malt (specialty grain)
3.15 lb. Pilsen LME
1 lb. Pilsen DME
1 lb. Corn Sugar
1 oz. US Fuggle (Bittering @ 5.2% AA)
1 oz. UK Kent Goldings (Bittering/Flavor @ 5.8% AA)
1 oz. Styrian Goldings (Aroma)
1 tsp. Bitter Orange peel
Wyeast 1469 West Yorkshire Ale
It's a mildly unusual recipe to start with and I'm adding my own unusual elements too. Here's to hoping it turns out well. I started by bringing 2.5 gallons of water to around 150°F - 155°F, then I began steeping both the specialty grains and 3 of the tea bags (I was reserving one for the end of the boil). My hope was that adding the tea this early in the process would yield an interesting, but not overpowering flavor to the beer (after all, I imagine a lot of the character will be lost in the boil). I only steeped the tea for about 5 minutes, leaving the grains to steep for another 15 or so minutes.
Brought the mixture to a boil, added all of the malt extract and corn sugar, waited (again) for it to return to boiling, then added the Fuggle hops. The strangest thing about this recipe is that the second hop addition comes a mere 15 minutes later. This seems like it would provide more bittering than flavor, but I assume both will be present in the finished product (normally flavor hops are added no less than 30 minutes into the boil, as the flavor compounds are lost after long boils). Finally, with about 5 minutes left, I added the Styrian Goldings. About a minute later, I added the last teabag (though I didn't keep it in the whole time - in retrospect, I should have probably just made a cup of tea separately, then poured it into the boil). And while I was at it, I threw in some bitter orange peel, just to amp up the citrus a bit (in case the tea didn't provide it).
Off to the ice bath for cooling, which is something I think I've got a better handle on these days. I think some of the issues with my early beers were partially due to poor temperature control. And I'd guess that part of the reason my last few batches have come out so much better is that I've gotten much better about cooling the wort in an ice bath (I use much more ice now, basically, and it helps that I'm doing this during late winter, when I can open my windows and drop the room temperature quickly). Anyways, got this stuff down to about 80°F - 90°F, strained it into the bucket, and topped off with some room temperature and cold water, bringing final volume up to 50 gallons.
Apparently one of the things that makes this recipe distinctive is the yeast, which seems to have relatively low attenuation (certainly lower than the American and Belgian yeast strains I've been using of late), but given the relatively low gravity nature of the recipe, and the sizeable simple sugar addition, I think the result will still be dry enough. The yeast was packaged on 1/16/12, so it's relatively fresh.
Original Gravity: 1.042 (around 10°Bx). I got sick of using my hydrometer, so I invested in a fancy new refractometer. Unfortunately, I got the variety that only displays measurements in Brix, but the conversion is somewhat straighforward and I have an easier time reading this than my hydrometer. The gravity came in a little below the target, but it should be fine. If all goes well, this should produce a beer at around 4% ABV (maybe even less). Given the alcohol and simple sugar addition, I'm looking at a light (in body, not color), quaffable beer. Fingers crossed.
I plan to bottle in about two weeks time (could probably do so earlier because of the low gravity, but I'll keep it at two weeks). Since the style isn't supposed to be heavily carbonated, I'll probably end up using less priming sugar than usual, maybe 2-3 oz (as opposed to 5).
(Cross posted on Kaedrin Weblog and Kaedrin Beer Blog)
So I've had this crazy idea for a while. I like beer. I like Earl Grey tea. Why not combine the two? The thing that makes Earl Grey tea distinctive is bergamot, which is a sorta orange-like citrus fruit. Very nice aroma and flavor, as evidenced by the famous Earl Grey tea. I love a little citrus in my beer, so my first thought was that I should just go out and buy some bergamot oil, and add a tsp or two to the wort towards the end of the boil. Unfortunately, food grade bergamot oil is not as common as I thought. Everything I found was for aromatherapy or skincare - for external use only. Now, I didn't exactly want to make tea beer, but it looks like that's what I'm going to end up doing. And in fact, I had some Stash Double Bergamot tea laying around, so I figured I could use that to impart some bergamotty character (with the tea hopefully being drowned out by all the malt and hops and whatnot).
The next question was what to use for the base beer. In looking around, I see that I'm not the first person to think of this idea, but other folks seemed to be doing this with something like a Belgian Wit beer. This would certainly highlight the bergamot and tea flavors in the finished product, but I didn't want a beer dominated by those flavors, so I looked around at some other options. Since I was making an Earl Grey beer, I thought I should try to use an English style as the base. This was also in keeping with my recent affinity for lower gravity beers (or, at least, non-face-melting beer), and I eventually settled on the English Bitter style. The name is a bit of a misnomer - these are not super-bitter beers, though perhaps there's more hop character than usual for low ABV styles. Still, it seems like a beer that would take on the nice flavors of the bergamot and tea without being overwhelmed either way. In searching around, I found this nice kit from Northern Brewer called The Innkeeper, which sounds rather awesome. I added in some of my tea and, for good measure, some Bitter Orange Peel that I had leftover from previous beers. Here's the final recipe:
Beer #8: Earl Grey Bitter
March 10, 2012
4 Bags Stash Double Bergamot Earl Grey Tea
0.25 lb. English Extra Dark Crystal (specialty grain)
0.25 lb. Belgian Biscuit Malt (specialty grain)
3.15 lb. Pilsen LME
1 lb. Pilsen DME
1 lb. Corn Sugar
1 oz. US Fuggle (Bittering @ 5.2% AA)
1 oz. UK Kent Goldings (Bittering/Flavor @ 5.8% AA)
1 oz. Styrian Goldings (Aroma)
1 tsp. Bitter Orange peel
Wyeast 1469 West Yorkshire Ale
It's a mildly unusual recipe to start with and I'm adding my own unusual elements too. Here's to hoping it turns out well. I started by bringing 2.5 gallons of water to around 150°F - 155°F, then I began steeping both the specialty grains and 3 of the tea bags (I was reserving one for the end of the boil). My hope was that adding the tea this early in the process would yield an interesting, but not overpowering flavor to the beer (after all, I imagine a lot of the character will be lost in the boil). I only steeped the tea for about 5 minutes, leaving the grains to steep for another 15 or so minutes.
Brought the mixture to a boil, added all of the malt extract and corn sugar, waited (again) for it to return to boiling, then added the Fuggle hops. The strangest thing about this recipe is that the second hop addition comes a mere 15 minutes later. This seems like it would provide more bittering than flavor, but I assume both will be present in the finished product (normally flavor hops are added no less than 30 minutes into the boil, as the flavor compounds are lost after long boils). Finally, with about 5 minutes left, I added the Styrian Goldings. About a minute later, I added the last teabag (though I didn't keep it in the whole time - in retrospect, I should have probably just made a cup of tea separately, then poured it into the boil). And while I was at it, I threw in some bitter orange peel, just to amp up the citrus a bit (in case the tea didn't provide it).
Off to the ice bath for cooling, which is something I think I've got a better handle on these days. I think some of the issues with my early beers were partially due to poor temperature control. And I'd guess that part of the reason my last few batches have come out so much better is that I've gotten much better about cooling the wort in an ice bath (I use much more ice now, basically, and it helps that I'm doing this during late winter, when I can open my windows and drop the room temperature quickly). Anyways, got this stuff down to about 80°F - 90°F, strained it into the bucket, and topped off with some room temperature and cold water, bringing final volume up to 50 gallons.
Apparently one of the things that makes this recipe distinctive is the yeast, which seems to have relatively low attenuation (certainly lower than the American and Belgian yeast strains I've been using of late), but given the relatively low gravity nature of the recipe, and the sizeable simple sugar addition, I think the result will still be dry enough. The yeast was packaged on 1/16/12, so it's relatively fresh.
Original Gravity: 1.042 (around 10°Bx). I got sick of using my hydrometer, so I invested in a fancy new refractometer. Unfortunately, I got the variety that only displays measurements in Brix, but the conversion is somewhat straighforward and I have an easier time reading this than my hydrometer. The gravity came in a little below the target, but it should be fine. If all goes well, this should produce a beer at around 4% ABV (maybe even less). Given the alcohol and simple sugar addition, I'm looking at a light (in body, not color), quaffable beer. Fingers crossed.
I plan to bottle in about two weeks time (could probably do so earlier because of the low gravity, but I'll keep it at two weeks). Since the style isn't supposed to be heavily carbonated, I'll probably end up using less priming sugar than usual, maybe 2-3 oz (as opposed to 5).
(Cross posted on Kaedrin Weblog and Kaedrin Beer Blog)
Sunday, September 18, 2011
Two Leaves and a Bud Organic White Peony
White Peony is a classic Chinese white tea, harvested early in the Spring before the buds have truly opened, then gently processed. White Peony is a direct translation of the Mandarin bai mudan, which means "white peony." According to the wiki article on White Peony, it's a very broad type of white tea from Fujian province in the Southeast of China. In fact, Drum Mountain white, which I have had a long time ago, is a type of White Peony. The tea itself generally has a soft, gentle taste, with delicate floral notes and a mild natural sweetness.
Two Leaves and a Bud is a high end tea company, selling both loose and bag tea (most if not all organic). They are not cheap, but they do put out good tea, and offer some of the best bag tea I've found anywhere...actual full leaf tea in large pyramid-ish sachets that let the tea bloom as it steeps. This is probably as close as you can get to loose tea without actually crossing over. The high price tag is a stumbling block, but we usually find Two Leaves and a Bud on clearance at stores like Marshalls or TJ Maxx, and at $4 for a box of 15 high quality tea bags, I feel like I'm getting an acceptable deal. My wife and I have also tried Two Leaves' Assam and Jasmine Green, both of which were excellent. Perhaps my largest quibble with Two Leaves is for the price tag, I think I'd prefer to see estate teas, rather than homogenized blends.
So, then, Organic White Peony from Two Leaves and a Bud. The box and website recommend brewing at a "light boil," which confuses the scientist in me...what is a "light boil?" Water is either boiling or not. I suppose what they mean is a hair under actually boiling...about 160-170 degrees Fahrenheit, or to follow my rule of thumb, steaming briskly but not bubbling. Steeping times can vary with whites, but less than two minutes is a good benchmark. I didn't try it here, but a lot of white teas respond well to multiple infusions. But how does it taste? I think this is the classic White Peony flavor...mild, with a little bit of floral notes, and some natural sweetness. The sweetness grew on me throughout the cup, developing into a faint suggestion of honey. The tea has a medium and very clean body, with no astringency at all. Overall, clean and somewhat sweet, but could use more flavor...it's not quite boring, but not exactly exciting. Score: 80 (B-)
Two Leaves and a Bud is a high end tea company, selling both loose and bag tea (most if not all organic). They are not cheap, but they do put out good tea, and offer some of the best bag tea I've found anywhere...actual full leaf tea in large pyramid-ish sachets that let the tea bloom as it steeps. This is probably as close as you can get to loose tea without actually crossing over. The high price tag is a stumbling block, but we usually find Two Leaves and a Bud on clearance at stores like Marshalls or TJ Maxx, and at $4 for a box of 15 high quality tea bags, I feel like I'm getting an acceptable deal. My wife and I have also tried Two Leaves' Assam and Jasmine Green, both of which were excellent. Perhaps my largest quibble with Two Leaves is for the price tag, I think I'd prefer to see estate teas, rather than homogenized blends.
So, then, Organic White Peony from Two Leaves and a Bud. The box and website recommend brewing at a "light boil," which confuses the scientist in me...what is a "light boil?" Water is either boiling or not. I suppose what they mean is a hair under actually boiling...about 160-170 degrees Fahrenheit, or to follow my rule of thumb, steaming briskly but not bubbling. Steeping times can vary with whites, but less than two minutes is a good benchmark. I didn't try it here, but a lot of white teas respond well to multiple infusions. But how does it taste? I think this is the classic White Peony flavor...mild, with a little bit of floral notes, and some natural sweetness. The sweetness grew on me throughout the cup, developing into a faint suggestion of honey. The tea has a medium and very clean body, with no astringency at all. Overall, clean and somewhat sweet, but could use more flavor...it's not quite boring, but not exactly exciting. Score: 80 (B-)
Monday, August 1, 2011
Iced Tea Double Feature
It's been a busy couple of months! Cups of tea, let alone the time to write about them have been few and far between, but a few weeks ago, the wife and I did make a couple of excellent pitchers of iced white tea. In each case, we filled a big pot partway with water (~2.5 quarts in a 5 quart pot), approximated the number of tea bags for a good strong brew (about 25, though it depends on the tea), and steeped for about 2 minutes (white tea is fragile and usually doesn't overbrew well, especially bag tea). We scooped the tea bags out, sweetened lightly, and chilled.
Bentley's Ginger Peach White Tea
As a stand alone cup of hot tea, I don't think I'd have that much to say about this tea. It's pleasant, but pretty unremarkable. As a well brewed, slightly sweetened ice tea, however, it really shines. The touch of sweetener, agave nectar in this case, really brings the peach to the forefront, while the tingle of the ginger and the brightness of the tea balance out the profile. White tea can be finicky and bitter if brewed too long or too hot, or even if it's just not a high enough quality, but I find Bentley's to be decent quality tea, especially for a bag, and a bit more forgiving than some other brands.
Overall, a great cup of summertime iced tea, and pretty easy to make. B+
Tea Nation Raspberry White Tea
Tea Nation's Raspberry White was the second big batch we tried, and it was a bit more finicky than the Bentley's, but with some creativity, came out great. After our initial steeping in the big pot, I fished out the 25 or so tea bags, and sweetened with some regular old sugar (couldn't find the agave nectar), and taste tested. My initial impression was that we'd overdone some aspect, and it had come out a hair bitter. Not wanting to waste a huge pot of fresh tea, my wife did some quick thinking, and grabbed a bag of frozen raspberries from the freezer (I love raspberries, so we're not often without them in some form) and chucked them in the still warm tea. We let them sit for a few hours to thaw and let the flavors mingle, then chilled the whole thing. The result was really excellent...more an ice tea based fruit drink than true iced tea, but semantics aside, it was great! The tea provided a nice astringent backbone for the huge raspberry flavor, and the raspberries were of course, delicious.
I have to give the tea itself a C, as it was kind of finicky and unexciting, but the end result was far better than that, thanks to the wife's quick thinking.
I started writing this entry over a month ago! Children certainly are free time vampires...it's good to be writing again, though, even if it's not as often as I'd like. I hope to be posting a bit more often over the next few months, though I'll just have to take it as it comes. I have a few good posts hanging out in the back of my mind, as well as another project in the background (running related), but all these things depend on the whims of a colicky infant. Anyway, hopefully more to come in the near future.
Bentley's Ginger Peach White Tea
As a stand alone cup of hot tea, I don't think I'd have that much to say about this tea. It's pleasant, but pretty unremarkable. As a well brewed, slightly sweetened ice tea, however, it really shines. The touch of sweetener, agave nectar in this case, really brings the peach to the forefront, while the tingle of the ginger and the brightness of the tea balance out the profile. White tea can be finicky and bitter if brewed too long or too hot, or even if it's just not a high enough quality, but I find Bentley's to be decent quality tea, especially for a bag, and a bit more forgiving than some other brands.
Overall, a great cup of summertime iced tea, and pretty easy to make. B+
Tea Nation Raspberry White Tea
Tea Nation's Raspberry White was the second big batch we tried, and it was a bit more finicky than the Bentley's, but with some creativity, came out great. After our initial steeping in the big pot, I fished out the 25 or so tea bags, and sweetened with some regular old sugar (couldn't find the agave nectar), and taste tested. My initial impression was that we'd overdone some aspect, and it had come out a hair bitter. Not wanting to waste a huge pot of fresh tea, my wife did some quick thinking, and grabbed a bag of frozen raspberries from the freezer (I love raspberries, so we're not often without them in some form) and chucked them in the still warm tea. We let them sit for a few hours to thaw and let the flavors mingle, then chilled the whole thing. The result was really excellent...more an ice tea based fruit drink than true iced tea, but semantics aside, it was great! The tea provided a nice astringent backbone for the huge raspberry flavor, and the raspberries were of course, delicious.
I have to give the tea itself a C, as it was kind of finicky and unexciting, but the end result was far better than that, thanks to the wife's quick thinking.
I started writing this entry over a month ago! Children certainly are free time vampires...it's good to be writing again, though, even if it's not as often as I'd like. I hope to be posting a bit more often over the next few months, though I'll just have to take it as it comes. I have a few good posts hanging out in the back of my mind, as well as another project in the background (running related), but all these things depend on the whims of a colicky infant. Anyway, hopefully more to come in the near future.
Sunday, March 27, 2011
Vanilla Almond Ceylon
The teabag is a modern invention, dating back to the turn of the 20th century. The first commercial use of the teabag was in 1904, by tea merchant Thomas Sullivan. The bag was hand sewn silk, and intended simply as a way of packaging small amounts of tea, but consumers began steeping the tea still in the package, and fell in love with the convenience. Thus, the questionable modern advancement of the teabag was born. At its inception, the teabag was simply a neat, handy way of steeping tea, but fairly quickly, tea companies realized the teabag made a great way to get rid of tea dust and fannings that were left over from sorting higher quality loose tea. So, the modern teabag was born and, generations of people grew to believe the chalky, astringent texture of low quality tea was true of all tea. Thousands of people learned to dislike tea, yet have never had a proper cup of the stuff.
I don't mean to come down too hard on teabags. Loose tea vs. bag tea is really a question of quality vs. convenience. Loose tea has a far cleaner texture and more developed flavors, but of course takes more time and effort to make. Teabags typically brew up with a dirtier texture and less flavor due to the lower grade tea, but are so quick and easy At home, I almost always go with loose tea, but at work I usually just settle for the quick option of teabags. A nice compromise between both worlds is the tea sachet, or "pyramid" bag. The larger volume inside the bag allows for true leaf tea, and gives the leaves a small amount of room to bloom, so to speak. It's still not full leaf tea blooming inside an entire teapot, but it does make for a better cup of tea than an old fashioned bag.
So, then, today's review is a vanilla almond Ceylon from Tea Nation. I've tried a vanilla flavored tea from Special Teas once before, and was underwhelmed. The vanilla was from real Madagascar beans, and smelled absolutely amazing, but dominated the tea completely. As much as I loved Special Teas for their great blended black teas, they didn't always do so well with flavored teas; it seemed they coulnd't find the right balance between tea and flavoring. Tea Nation seems a pretty good company, and they got that balance spot on with this tea. Hints of sweet vanilla and almond complement the tea, yet never overpower it. The tea is Ceylon, with which I've had mixed results, but I really like this blend. It's strong and flavorful without becoming overly astringent, and the sweetness from the vanilla and almond is perfect. I'll add a splash of milk and sugar to most black teas, but this one doesn't need either; the sugar only gets in the way of the more subtle almond and vanilla notes, and milk just dilutes the flavor and weakens the rather delicate body. For me, a tea that can stand solely on its own merits, not even needing milk or sweetener, is a quality cup of tea. Score: 85 (B)
I don't mean to come down too hard on teabags. Loose tea vs. bag tea is really a question of quality vs. convenience. Loose tea has a far cleaner texture and more developed flavors, but of course takes more time and effort to make. Teabags typically brew up with a dirtier texture and less flavor due to the lower grade tea, but are so quick and easy At home, I almost always go with loose tea, but at work I usually just settle for the quick option of teabags. A nice compromise between both worlds is the tea sachet, or "pyramid" bag. The larger volume inside the bag allows for true leaf tea, and gives the leaves a small amount of room to bloom, so to speak. It's still not full leaf tea blooming inside an entire teapot, but it does make for a better cup of tea than an old fashioned bag.
So, then, today's review is a vanilla almond Ceylon from Tea Nation. I've tried a vanilla flavored tea from Special Teas once before, and was underwhelmed. The vanilla was from real Madagascar beans, and smelled absolutely amazing, but dominated the tea completely. As much as I loved Special Teas for their great blended black teas, they didn't always do so well with flavored teas; it seemed they coulnd't find the right balance between tea and flavoring. Tea Nation seems a pretty good company, and they got that balance spot on with this tea. Hints of sweet vanilla and almond complement the tea, yet never overpower it. The tea is Ceylon, with which I've had mixed results, but I really like this blend. It's strong and flavorful without becoming overly astringent, and the sweetness from the vanilla and almond is perfect. I'll add a splash of milk and sugar to most black teas, but this one doesn't need either; the sugar only gets in the way of the more subtle almond and vanilla notes, and milk just dilutes the flavor and weakens the rather delicate body. For me, a tea that can stand solely on its own merits, not even needing milk or sweetener, is a quality cup of tea. Score: 85 (B)
Subscribe to:
Posts (Atom)