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Cold brewed this: 3 tsp. leaf, 14 oz. liquid (2 oz. milk, the rest water). No sweetener. Steeped for 24 hours.

The color of this kind of reminds me of strawberry Nesquik – you know, how it turns milk that pink color? It isn’t as pronounced, but there is certainly a pink tinge to this once brewed! The smell is also JUST like the dry leaf – which makes me so happy because the scent alone is one of my new favorite things.

Taste-wise, there’s the strawberry shortcake! When cold, the strawberry REALLY comes out and dominates over the shortcake, which is the way it should be! I think I should have done a more milk/less water ratio because it’s a tad thin and watery for my tastes. Every once in a while there’s a sweetness from some of the added brittle pieces in the leaf, and the creaminess from the milk adds to the overall flavor.

Next time I’ll balance the water/milk more and I think it will be perfect -I’m having no trouble drinking it as it is, though!

Preparation
Iced 8 min or more

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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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