100

Ahh, Frissy.

Better than coffee in the morning, you are.

One day (when I’m really up for cold weather – that won’t be soon) I will go up to Frisia and drink this the way it is supposed to be: rock sugar, heavy cream and all. If I had a bucket list, that would be on it.

It’s considerably more doable than the boyfriends goal – which is to buy and pick up a BMW from the factory in Europe, and “break it in” on the Autobahn before bringing it back home. But no harm in dreaming big, I suppose!

Preparation
Boiling 4 min, 30 sec
TeaEqualsBliss

When the TEA YODA speaks…we listen :)

JoonSusanna

Haha – I didn’t even think it sounded like yoda until you said that! It sounded almost like a leprechaun in my head – not that that makes any more sense…Ireland and Germany are not exactly neighbors.

Either way I was channeling something tiny and green, though, right? :)

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TeaEqualsBliss

When the TEA YODA speaks…we listen :)

JoonSusanna

Haha – I didn’t even think it sounded like yoda until you said that! It sounded almost like a leprechaun in my head – not that that makes any more sense…Ireland and Germany are not exactly neighbors.

Either way I was channeling something tiny and green, though, right? :)

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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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