90

Backlog from a few days ago. I am so bad about starting these reviews and then just leaving them for hours lately.

This one was good. I just added some sugar, no milk, and a little more leaf than usual because I’ve had this a while and was worried about flavor loss. Nope. I mean, there’s strawberry, anyway. And it was still pretty creamy without creamer, and zabaglione is a kind of custard so that’s where that comes from.

I’m just in a tea rut, I think. It was a good cup but since it’s not really new to me I’m not really saying anything I haven’t said before. I do think it’s aged really well, though, because it has good flavor to it and it’s probably well past the age it should!

Preparation
Boiling 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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