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89

Tea of the morning…..

This one is nearing the bottom of the tin as I am making an effort to reduce the stash before acquiring more tea. I was intending to not repurchase this, but I am seriously reconsidering. I would call this more of an everyday Tanyang/Panyang, where my TeaSpring Tanyang is more of a special day tea. I know every day should be a special day, but that gets to be very taxing on the tea budget. It is just under 2/3 the price of my special day version.

I think it needs just slightly cooler water than boiling to get the best results. It cuts the slight earthiness I get when I brew according to my standard method for black teas. Heavy mouthfeel, cocoa notes, slight maltiness, and even a little roastyness. While it is not what I would call a bargain tea, it is well priced for what you get.

Usual teapot method with a slightly cooler water temp.

Preparation
200 °F / 93 °C 4 min, 0 sec
LadyLondonderry

I too have learned that I like my cocoa-y China blacks best when I let the water temp cool to around 207 (as registered on the panel of my digital kettle) before pouring.

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LadyLondonderry

I too have learned that I like my cocoa-y China blacks best when I let the water temp cool to around 207 (as registered on the panel of my digital kettle) before pouring.

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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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