Did a quick rinse of the leaves, and cold brewed 6 grams of this tea in 750 ml. water for around 12 hours.

I think next time I will go for around 9 or 10 hours instead of 12 – I was worried this wasn’t long enough (it’s a very pale liquor) but it is way stronger than I anticipated! It was overwhelming on my tongue, but in a good way – the peach and nutty flavors rushed at me simultaneously and finished with a surprisingly smoky astringence (another reason why I think I might have gone too long in the brewing process). The aftertaste is very peachy and it lingers for quite awhile after the sip is finished – it is fantastic! Quite refreshing as an iced tea – which is good because I love having iced tea.

So glad I got this at such a huge discount – it makes me feel like I can justify cold brewing such a special tea!

Iced 8 min or more

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "


Medford, OR

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