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My true tea ritual happens on the weekend. Deciding is always the hard part. I chose this Bailin Gongfu today as I reviewed it not long ago and wanted to see if it was as wonderful as I remembered it being. Yup. 2 heaping teaspoons in 16 oz of water, 3 minutes, water 185 degrees. Deep flavor profile filled with baked bread, cocoa, malt, yams, and a touch of caramel. the taste that lingers after the cup is finished is lovely…a floral note stays on the tongue like an unexpected gift to savor after you’ve left your teatime behind. Still recommended!

Flavors: Baked Bread, Caramel, Cocoa, Malt, Yams

Preparation
190 °F / 87 °C 3 min, 0 sec 2 tsp 16 OZ / 473 ML
Terri HarpLady

It’s been awhile since I had this one!

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Terri HarpLady

It’s been awhile since I had this one!

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Spot or pot, I love a cup!

I learned to drink tea while living in Dublin in the early 80’s, so as you can imagine, I am a hearty brew lover, and take tea with milk and honey. I am trying to expand my horizons with tea….that is why I’m now on Steepster! Joined in January 2014.

Currently loving strong black teas that hold up to milk and honey well. I have a curiosity about keemuns and yunnans, but smoky ones are out. Green and white teas are off my radar, but making little forays into oolong and darjeeling tea. Herbal? So far only cacao tea has gone into regular rotation in my tea routine.

I do like some naturally flavoured teas…almond, vanilla, cardamom, ginger. This seems to be mostly in the cooler months…but mostly I’m an unflavoured tea drinker.

Life is too short for bad tea and bad bread.

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San diego

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