53

Steep notes: 3 heaping tsp. leaf, 750 ml. water, below parameters.

I had the first cup with milk and sugar, and the second straight – and both ways were pretty darn good. I don’t remember being so enamored with this last time I had it, but it is less smoky today and quite malty and chewy.

I’m really favoring more “pure” teas of late, so it’s a good thing I’ve got a Verdant order and a TeaVivre order coming my way – so many new black teas to try!

Preparation
Boiling 4 min, 0 sec
TeaBrat

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TeaBrat

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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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