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Ugh – 5:30 wake ups suck. I am not a morning person by any stretch of the imagination, and this part of clinicals is killing me. Only one more week til we get a week off, though, so I guess I can hang on a bit longer.
Unfortunately, waking up early and collapsing in bed about 9:00 to do it all over again means that there isn’t much time in my life for tea.
So this weekend morning, a rainy, chilly March morning, I decided to break out some more of the French Vanilla Assam – simply because every time I walk by it in my kitchen I have to inhale the scent. I LOVE the smell of this dry leaf.
At a lower temperature I got more of a balance between the vanilla and the tea, and I think I’ll keep it that way. I need sugar in it, but I think that’s more because I just need sugar in most of my black teas.
I will definitely enjoy this one while I’ve got it. :)

Preparation
205 °F / 96 °C 3 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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