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Dry leaf smells like pancakes, mostly syrup, but still yummy.
Steeped the smell is mostly tea with a hint of syrup.
And taste…well, I think boiling water was a mistake :(, because I pretty much just got the tea base.
Next time I’ll lower the temperature and that will likely fix things; and I’ll leave this unrated until then.

Preparation
Boiling 3 min, 0 sec
Frolic

Definitely play with the perimeters . There’s maple and pancake in there that wants to come forth.

JoonSusanna

I know! I usually go around 205 degrees for blacks (I have a Breville which is the only reason I even know these things, haha) so I’m thinking that that will improve things muchly. :)

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Frolic

Definitely play with the perimeters . There’s maple and pancake in there that wants to come forth.

JoonSusanna

I know! I usually go around 205 degrees for blacks (I have a Breville which is the only reason I even know these things, haha) so I’m thinking that that will improve things muchly. :)

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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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