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The best thing about working the night shift (I think I’ve said this before, but it bears repeating) is that I no longer hate mornings. If I haven’t worked the night before I’m usually in bed early and up by 6:30 or so. It’s madness – do you know how much you can get done if you are up by 6:30?!

Today I hopped out of bed and decided I wanted a hearty breakfast so I made bacon, eggs, toast (in the oven, since our toaster broke and we’re slacking on getting a new one) and put this lovely tea on in the Breville.

Weekend breakfasts are one of the best things ever!

Preparation
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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. "

Location

Atlanta, GA

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