98

I had this for breakfast with pancakes this morning. :)
I tried steeping this for longer and I got a much stronger pancake smell in the brewed tea, and then I realized that probably if I added some maple syrup to sweeten the tea (DUH- right?) that would add the extra oomph I’ve been searching for.
Yeah, the solution was that simple. But at least I know how I’m going to enjoy the rest of the pouch. Upping this rating – it is a fabulous tea and I’m glad to have finally figured it out!

Preparation
200 °F / 93 °C 5 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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