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Backlog from yesterday morning.

Steep notes: 1.5 tsp. leaf, 8 oz. water, no additives.

I think I agree with others who said this isn’t really what is thought of when imagining toasted marshmallow. Maybe I was envisioning more like s’mores? Because what I get – a lightly spiced black tea with some added creaminess due to those mini marshmallows- is good and all, but it’s not…accurate. And the marshmallow isn’t reflected in the taste so much as the texture. A spiced, creamy tea – with hints of marshmallow every once in a while, when I stop paying so much attention to it.

Not bad, just not quite what I wanted.

Preparation
Boiling 7 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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