92
drank French Toast by 52teas
829 tasting notes

This is a backlog from a few days ago.

I steeped this at a much lower temperature than I usually would at the recommendation of others. For some reason this stripped it of all flavor but the spices. The boyfriend smelled it and said “when did you get a new chai blend?” And he’s right. It tastes like chai. Which was all well and good, but I wanted french toast, dangit!

Alright – back to the drawing board…

Preparation
185 °F / 85 °C 4 min, 0 sec
Ze_Teamaker

hmmmmm, try to steep it for 2:30. When Franks teas are steeped for a long time they tend to overpower the flavoring. Also I recommend brown sugar. Helps make it taste more French toasty (yes that is a word…. I think)

CHAroma

2:30 worked out really well for me.

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Comments

Ze_Teamaker

hmmmmm, try to steep it for 2:30. When Franks teas are steeped for a long time they tend to overpower the flavoring. Also I recommend brown sugar. Helps make it taste more French toasty (yes that is a word…. I think)

CHAroma

2:30 worked out really well for me.

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Profile

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. "

Location

Atlanta, GA

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