82

Okay. Iced…not so much.

I made a gallon of this (took a leap of faith, whoops!) in my usual iced method (30 g. leaf and 1 minute 45 second steep since it was astringent at 2 minutes when hot) and something about that cherry just turned medicinal once cold.

It’s only really noticeable if you’re not eating anything else with it, so I’ve been making sure to have it with meals, but still…I wish that the cherry flavor that came through when it was hot would be the same as when it was iced.

Eh. Still looking for a good cherry black, then…

Preparation
Iced 1 min, 45 sec
Fjellrev

I’m still looking for a good one too.

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Fjellrev

I’m still looking for a good one too.

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Bio

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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