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drank Chance Combinations by Custom
956 tasting notes

Tea of the morning…..

I have an ongoing tin of Franken-Breakfast Blend that helps me use up odds and ends of teas that lend themselves well to such a blend. I am holding off rebuying my favorite breakfast tea until I use up some of the teas in my stash, (and a lover of unflavored black teas collects quite a bit of black tea over time…). Usually, Franken-Breakfast involves some kind of Keemun and Assam, perhaps with a little Yunnan or Ceylon thrown in for good measure. The blend I have going right now seems good, but it could still use a kick of something strong. Today, I added what I think is the strongest tea in my cupboard, Elyse’s Blend from Harney & Son’s. It is more of a sweet kick in the pants kind of tea, but a little of it does make the blend pop. Plus, it is definitely sweeter with the honey flavor just adding a hint of honey (rather than the strong honey flavor of Elyse on its own) to the blend. I think I will play some more with this….. Ratio for today was 2:1 Franken-Breakfast to Elyse. I think I could even go a little lighter on the Elyse….

Teapot method with a 3 minute steep.

Preparation
Boiling 3 min, 0 sec
Indigobloom

I need to start me up one of these franken-tins!!!

SimplyJenW

Franken Chai is fun, too!

Indigobloom

oh dear, now that would be interesting indeed :)

teawing

I bought some green chai locally a while back, it was heavy on the spice and not much green, so I played with it adding some gunpowder, a little sencha and now it is just right. I didnt realize I was building a monster! franken-tin…I love it!

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Comments

Indigobloom

I need to start me up one of these franken-tins!!!

SimplyJenW

Franken Chai is fun, too!

Indigobloom

oh dear, now that would be interesting indeed :)

teawing

I bought some green chai locally a while back, it was heavy on the spice and not much green, so I played with it adding some gunpowder, a little sencha and now it is just right. I didnt realize I was building a monster! franken-tin…I love it!

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Profile

Bio

Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)

Location

Ohio

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