My first time trying this in store left me in shock. It was a tad astringent, malty.. but as the more it cooled, the more it revealed. It took on a peachy/floral taste. Peach up front, honeysuckles on the out(or orchids as everyone tells me). So, I bought a tin. Bought some clay-ware in order to solidify my commitment with what seemed to be ambrosia.
Unfortunately, trying to recreate the drink I made in-store has proven to be… impossible. It’s a very temperamental tea, going from weak and flavorless to bitter and astringent within a 15-30 second window.
So far best result have been 1 teaspoon, boiling, 2 minutes. But I’m still not satisfied. I blame my thermometer, and my other tools. DAMN THESE HANDS.
Any tips would be helpful, how do you know when your water temp is perfect? How do you manage the loss of heat when transferring water from kettle to brewing receptacle?
