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Second steep lost the apple a bit more, but the cream and caramel still come through softly. More apple pieces to nibble on help it retain a ‘candied apple’ taste. Should probably find out what Sour Apple is meant to taste like by itself, but I’m not all that surprised that it didn’t stick around at much at the second steep. Wrongly or rightly, I rather think multiple infusions are more fruitful in true teas. Still though, rather glad that the flavouring oils came through on the second infusion. I have a cream sample, but I much prefer cream in a blend than by itself, I see that now.

This could become something of a habit. I should make some and try it cold or iced even.

Preparation
200 °F / 93 °C 6 min, 0 sec

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