Study time!

I’m dragging so I need the caffeine and the spice to wake me up a little bit. Also, the stovetop way of making chai provided me with a nice distraction and way to relax.
I made two cups of chai (half milk, half water) and used 2 tsp. of the leaf. It’s the perfect amount of spice and once I tweak the sweetener I will be hard pressed to stop drinking it.
This is such a well-balanced tea – all of the spices blend perfectly and none stick out – it just is.

I actually kind of hope I get a few more cold days so that I can perfect it hot before moving on to iced!

Boiling 8 min or more

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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. "


Medford, OR

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