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Backlog from this morning.

2 heaping tsp. of tea to 500 ml. water in my Breville.

Shared this with the bf – as always. He perks up every time I mention making tea in the morning, and suggests this.

Today was the first time I just added milk, with no sweetener. And I think my tastebuds are FINALLY learning that they can sense things other than saccharine, because that little bit of milk smoothed out any rough edges and left me with that lovely, sturdy and hearty black tea taste. The kind that gets you through a morning with a hint of chill in the air.

It was so very cozy. That’s why it’s among our favorites, though!

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. "

Location

Atlanta, GA

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