95

3 tsp. leaf to 500 ml. water in the Breville at below parameters. Added half and half and sugar.

This is a very coffee-esque tea to me, and I think it’s mostly because French Vanilla is a popular flavoring in coffee moreso than tea. And because when I used to drink coffee I drank it with milk and sugar, so it really looks and smells the part once it’s been prepped the way I like it.

Fortunately its not coffee – and as strong as the vanilla is at the front of the sip, the Assam comes in just as strong to finish and remind me that it is tea, and a very well balanced one at that. Perfect for a breakfast wake up!

Preparation
Boiling 4 min, 0 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. "

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Atlanta, GA

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