98

Made as a latte using 2 heaping tsp. leaves to 16 oz. liquid.

I feel like I finally understand what it means when people say that a black tea “stands up” to the addition of milk and sugar. The flavor of the pancakes have been brought out more, but the flavor of the black tea is still at the forefront so I just have a stronger brew. I am totally fine with this – strong flavors are what I like!

Definitely a good choice for breakfast this Sunday morning!

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. "

Location

Atlanta, GA

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