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So, I have had this for a really long time and I’m just now getting around to trying it. Sample provided very generously by Teavivre!

Steep notes: 3-4 tsp. leaf to 500 ml. water in my Breville at below parameters.

I really wanted a black tea tonight but for some reason I didn’t have any in my cupboard. I mean, I did, East Frissy and David’s Breakfast blend are in there, but I wanted something…not breakfasty? I don’t know. I’m fickle, it’s cold and rainy and windy and I wanted some warm, no frills (no dessert!) tea.

So in this one went. The dry leaf had almost a malty smell to it, which is a characteristic I normally find in Assams and which made me very happy. Dry leaf looked like long spindly blades of grass.

The steeped liquor is a yellow green and has a vague buttery scent. Taste wise, I get buttery and nutty. The nutty flavor especially lingers as an aftertaste. It’s very smooth, though, and slightly (pleasantly) astringent.

I like this – it’s a very delicate flavor that would go well with dinner, as I find most green teas do. It works well for night when you just really don’t want anything heavy.

Preparation
195 °F / 90 °C 2 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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