1.5 tsp for 300mL water @100C, steeped five minutes Western style.
Yeah, don’t do what I just did. I got distracted — damn it, I need a timer in my study for when I make tea — and my precious sample Laoshan Black is bitter. Cocoa-bitter. It’s still a lovely tea, and I can handle some bitterness, but this expensive error reminds me that good tea is often delicate tea and needed careful treatment.
As it cools, some of the sweeter notes are coming out. Still, it’s over-steeped, and it’s my own fault.
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It’s heartbreaking when you get all psyched up to drink a very specific tea and have an experience in mind and have the wind taken out of your sails by an overabundance of steepage (generally, I find, brought on by a parallel overabundance of multi-tasking…)
It’s heartbreaking when you get all psyched up to drink a very specific tea and have an experience in mind and have the wind taken out of your sails by an overabundance of steepage (generally, I find, brought on by a parallel overabundance of multi-tasking…)