95

As I got this ready in the Breville this morning I just kept thinking ‘huh – a black tea at 170 degrees? Wonder if it’s a Darjeeling base?’

And then I realized I probably didn’t get enough sleep. Because duh – oolong.

Anyway, 4 g. of this (new tea scale, yay!), to 500 ml. water in the Breville, no additives.

I typically don’t drink oolongs in the morning but it worked out okay since this goes pretty well with some oatmeal. The cinnamon really emphasizes a cake-like flavor, while there plum note comes across just as strongly. And yet, the oolong keeps it all from being overly heavy. When I really think about it I get some orange at the end of the sip, but otherwise that isn’t very prominent for me.

Quite yummy on this Saturday morning!

Preparation
170 °F / 76 °C 4 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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