Tea of the morning…….

It is always a good time to pare down the stash. This is a tea I will happily drink, but was not planning on buying more because the cost does not quite match up with the enjoyment for me. It is also currently out of stock, and I have less than 2 ounces, so that makes it an ideal tea to drink until it is gone. It has just been my way of getting things under control for the last year or so. It has been working for reducing the stash, but I always seem to fall in love with teas that are on their way out. Luckily, for my storage space (and the way I am trying to budget my tea purchases better this year), this one is not available or I might cave and buy one more tin.

Part of the reason teas like this are catching my eye lately is that I am cutting back on the amount of sweetener I put in my tea. Teas that are naturally sweet just taste better. There are notes of honey, sweet potato, a hint of cocoa. Decent mouthfeel. Pretty much yum. I do wonder if there will be a swing in what I like. So far, I am only noticing that the more earthy/smokey teas don’t appeal quite as much. That could change as my palate adjusts to less sweet overall, so I am not changing my staples list much for now.

The leaves on this one are also interesting. Here is a weird comparison for you…..remember the manual pencil sharpeners from grade school? They were metal, and usually attached to the wall somewhere. They were operated with a crank and had a metal reservoir kind of thing that went over the blades to catch the shavings. The shavings were a long skinny yellow-tipped corkscrew…..that is the shape of these leaves. The golden tips in the tea just add to the pencil shaving look of your yellow #2 pencils.

Anyway, this is tasting good today.

Usual teapot method.

Flavors: Cocoa, Honey, Sweet Potatoes

200 °F / 93 °C 4 min, 0 sec 4 tsp 24 OZ / 709 ML

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My motto: Drink the good tea!

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.)



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