I have done some minor road trips in my time and have tried to maintain my tea snobbery while on the go. These are – by no means – rules that are set in stone. People have their own ways of coping with cuppas while trekkin’. The following techniques (if you can even call them that) are ways I’ve found to make a decent cup while knee-deep in vagabond splendor.
A chance perusal of a Whole Foods brought me in contact with another tea beer, challenging that conclusion. Stone Brewing (out of San Diego) and Baird Brewing (out of Shizuoka prefecture, Japan) released a Japanese sencha IPA. And – I’ll be damned – it tasted like an IPA by way of green tea, hoppy and leafy. Two out of three successes so far, not bad odds.