95

3 tsp. leaf to 16 oz. water in my Breville.

Yes I am drinking an Assam at night – gotta study for my exams! I had the first cup with milk and sugar and it was perfect. On the second go around I went with just sugar and realized how much the milk helped smooth out the astringency of the cup. Hopefully a shorter steep time will cut out the astringence next time.

It’s super robust with a nice balance of that custard vanilla flavor, though, which I am glad of. It’s a breakfast and dessert tea rolled into one, and makes me enjoy having to put in these late night hours.

Preparation
Boiling 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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