92

My second of the free samples I got from Life in Teacup. This one had a wonderfully pure, tea-like smell coming from the dry leaves. I brewed 2 tsp. in 500 ml of water, with the steeping parameters below.
The tea itself holds NO bitterness or astringency whatsoever. I wouldn’t call it sweet (mostly because sweet to me means actual sugar, and I’m drinking this with no additives), but there is a woodsy, honey-like note in the background, that really makes it feel like the black tea that it is.
A very nice, high quality tea.

Preparation
200 °F / 93 °C 2 min, 30 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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