*Sweet potato hash browns cooked in coconut oil with cinnamon added.
*Locally raised eggs scrambled with locally made chorizo (from locally
Tea: Wild Picked Junnan Jin Jun Mei
Dry: What a pretty tea! Skinny little strands of black & tan, with an aroma of sweet potato, sprinkled with cocoa & cinnamon.
Prep: I actually followed David’s instructions, 2 t (rounded) in my cup, brewed 1.5 minutes.
Cup #1: It’s a very dark, chocolatey looking brew!! That alone excites me! There’s also a foam on top, which is unusual & enticing, so I scoop it off with a spoon, & I swear it has a cocoa powder taste! I sniff the cup. Undeniable scent of buttery toast with honey. I burnt my tongue, I couldn’t wait…malty, robust, & peppery! Yum! I added a tiny bit of Stevia & almond milk for the last couple of sips, & that touch of sweetness brings forward chocolate & a very small hint of orange (it’s probably in my imagination…I used to love love love orange marmalade on my toast).
Cup #2: (2.5 min) The peppery notes are definitely more prominent in this steeping, & my tongue is wrapped in velvet. A little stevia, & it’s the sensation of a chocolate croissant.
Cup #3: (3 min)Still a very dark tea! I went ahead & steeped #2, 3, & 4 while I was drinking the first cup, so that I could attempt to compare them. In this cup I begin to notice cloves & a tiny bite of tannins.
Cup #4: (3.5 min) a little tannic, but still a deep, toasty, tasty cup!
My first student of the day has arrived! I just combined what’s left of brews 2, 3, & 4 into one cup, & “Hi ho, hi ho, it’s off to work we go!”