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I was in the mood for a latte tonight and thought this one would work well.

Steep notes: 2 tsp. leaf, 6 oz. water, 6 oz. milk, no additives.

The smell of the dry leaf is probably one of my favorite things about this tea – it is fresh baked apple pie, straight from the oven – spices, fruit, crust and all.

I think I could have gone a bit longer on the steep time for this, as the flavor isn’t as strong as I’d like. Mostly spices right now as it is still hot from the stovetop.

Oh, wait – as it cools I’m getting more of the apple-spice combo. The crust notes are mostly in the smell, and occasionally in the aftertaste. In latte form this has a really nice body to it. The milk also probably takes away that hint of astringence I noticed the first time.

Bumping this up a few points for sure…this one’s a keeper!

Preparation
Boiling 3 min, 45 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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