80
drank Kukicha by Adagio Teas
792 tasting notes

Tried this iced and paired with dinner:
I’m working on my iced technique still – I tried using 50% more leaf than usual and following usual steeping parameters. So, I used 6 heaping tsp. leaves (finishing up my sample from Adagio) with 500 ml water in the Breville and then added another 500 ml. cold water in a pitcher. I think probably one more tsp. would have made it a tad stronger, but as is it was definitely not bad.
This was suuuper refreshing since the temperature was still in the mid-80s by the time I got around to cooking dinner. My boyfriend and I chugged the entire 32 oz (unsweetened) during the meal. It was kind of confusing to my tastebuds since I’ve only drank this hot, but man I’m glad I experimented before summer rolled around for real!

Preparation
Iced 2 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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