Sitting here bloated and guilty from overeating yesterday, it’s time for some tea.
I’m still trying to dial in a blend of Organic Shou Mei with a touch of Lapsang Souchong and fresh dried mint leaves. This will be there third time I have tried this blend, and I think I am getting pretty close.In the past, I have used too much Lapsang, giving it too much of that smoky flavor, hiding the white tea goodness of the Shou Mei, or too much mint, making it bity.
I think I got it pretty close this time. 3 heaping tablespoons of the Shou Mei mixed with about ½ of a teaspoon of Lapsang Souchong, and only 2 dried mint leaves in a 32 ounce Bodum Assam.
That mix gives plenty of smoke flavor from the Lapsang, plenty of mint flavor from the mint leaves, but neither hide the light, delicate, woodsy and nutty flavor of the Shou Mei.
I’m learning, and having fun discovering new blends and then trying to perfect them.
Preparation
180 °F / 82 °C
1 min, 30 sec
9 tsp
32 OZ / 946 ML
