3g / 200ml glaspot
5m @ 100C
Oh dang, these parameters got me the best cup yet. Intense cocoa, light astringancy and a chocolate smell and aftertaste. The finish has slightly ore astringancy. body is smooth and clean, devoid of any “sandyness”? That grainy feeling you sometimes get.
I took a trip to verdants webshop and was this > < close to putting in an order. The campfire and caravan blends seems very nice. Been wanting to try some good high quality blends for some time, also nice to have for guests that doesnt fancy natural teas.
Probalby i will manage to hold out until spring harvest :)…. maybe….
Preparation
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I’ve been drinking Laoshan Black Tea for almost two years and it’s a one tea that I prefer brewed western style a little overloaded at 2-3 minutes. As a staple I add a little to herbal blends like Winter Ginger Sage or my own creations (a little goes a long way).
Ah i do prefer to use lots of leaf, but this time i wanted only a single cup :)
I would really like to learn how to make my own teablends :)
I am a bit overzealous when it comes to food containing only natural ingredients.
My local teashop has an herbal wall (all natural) so I’ve made a box of ingredients for blending. There are two spice shops in town too…within walking distance of the teashop that have natural ingredients and are sticklers for freshness. Colorado is big on ‘organic and natural’! So I have tulsi, dry ginger, several kinds of cinnamon, goji berry, burdock root, different citrus peel, I grown and dry my own mint, and other items. I buy organic cocoa hulls also. For tea, I try to buy the best I can afford. I also buy from people who I know have quality tea and who don’t use artificial chemical flavoring. (I have allergies so I’m careful) Most of the time, my blends are used for puerh blending with fruit or herbs or spices. Now and then I’ll get crazy.
I’ve been drinking Laoshan Black Tea for almost two years and it’s a one tea that I prefer brewed western style a little overloaded at 2-3 minutes. As a staple I add a little to herbal blends like Winter Ginger Sage or my own creations (a little goes a long way).
Ah i do prefer to use lots of leaf, but this time i wanted only a single cup :)
I would really like to learn how to make my own teablends :)
I am a bit overzealous when it comes to food containing only natural ingredients.
My local teashop has an herbal wall (all natural) so I’ve made a box of ingredients for blending. There are two spice shops in town too…within walking distance of the teashop that have natural ingredients and are sticklers for freshness. Colorado is big on ‘organic and natural’! So I have tulsi, dry ginger, several kinds of cinnamon, goji berry, burdock root, different citrus peel, I grown and dry my own mint, and other items. I buy organic cocoa hulls also. For tea, I try to buy the best I can afford. I also buy from people who I know have quality tea and who don’t use artificial chemical flavoring. (I have allergies so I’m careful) Most of the time, my blends are used for puerh blending with fruit or herbs or spices. Now and then I’ll get crazy.