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Second day of orientation – with a few left to go. Took a thermos full of this with some milk and it went by fast, really.

This is a backlog from this morning, but I believe I tasted more of the crust this time – and of course the caramel. It was a little light on the pumpkin, but the spice was definitely there too. Since I can only have black teas in the morning (I apparently will not go to sleep otherwise) I’m glad I got this one in today. It was ridiculously cold and windy for a Georgia October.

Oh, and I believe that I will be getting my first David’s Tea order tomorrow! So excited to be in the middle of hot tea season again!

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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