85

This is a great morning. This is my tea. The leaves on this one were very big. It kind of looked like a long leaf Formosa oolong (usually I have the cheaper stuff that is in smaller leaf form). It does brew up with a complex mix of flavors even though the color is surprisingly light. This time, I kind of get chocolate with a slight hint of cinnamon. I will definitely rebrew. This tea was not even on my order at Angelina’s. I purchased something quite a bit less expensive that was out of stock, and the owner subbed this one for me. This guy knows how to handle this type of thing, so I know I will purchase there again at some point, and it will probably include more of this particular tea! He drew me in!

For breakfast, I made the famous cheese toast with mustard. What can I say, it was absolutely delish. I had Italian bread, a garlic flavored mustard from Trader Joe’s (my favorite mustard), and finely shredded sharp cheddar. Yum!

Preparation
Boiling 4 min, 0 sec
JacquelineM

All hail cheese toast and mustard! My fave mustard is from Trader Joe’s too!

Brittany

You’re making my breakfast sound so boring!

ashmanra

Fixing mine now! Eating late this morning…

gmathis

I’m so peckish, even Velveeta on white bread is sounding good!

mpierce87

I think I know what my afternoon snack will be….

Indigobloom

mmmmmm. I dislike(d) mustard but I tried this and well, I think I like it now!

Indigobloom

(err, the cheese mustard bread)

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Comments

JacquelineM

All hail cheese toast and mustard! My fave mustard is from Trader Joe’s too!

Brittany

You’re making my breakfast sound so boring!

ashmanra

Fixing mine now! Eating late this morning…

gmathis

I’m so peckish, even Velveeta on white bread is sounding good!

mpierce87

I think I know what my afternoon snack will be….

Indigobloom

mmmmmm. I dislike(d) mustard but I tried this and well, I think I like it now!

Indigobloom

(err, the cheese mustard bread)

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Bio

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.)

Location

Ohio

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