98

3 tsp. tea to 500 ml water, prepped with half and half and sugar.

The smell of the steeped tea as I poured it was AMAZING this morning. Maybe because it’s been a while since I’ve had it? But it was mouthwateringly good-buttery and syrupy. I know that as good as it smells that it needs additives, though, so I made it my usual way before sipping.

Butter and syrup are the strongest tastes as well, finishing up with a bready note. This is really hitting the spot today. I was kind of up on the fence about reordering this, but after this cup, I will most definitely be. Yay for a great addition to Frank’s permanent collection!

Preparation
Boiling 4 min, 30 sec

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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. "

Location

Atlanta, GA

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