100

2 tsp. to 16 oz. water in the Breville.

The boyfriend actually had tea this morning with me instead of coffee. I should have expected that he would once I told him this one’s origins. He really enjoys German culture in general, so anything from Germany tends to pique his interest. I armed myself with some statistics (East Frisians drink 2500 g. of tea per year) and traditional prep methods (cream and rock sugar), and suddenly he was following behind me to the Breville, mug in hand. What can I say, I’m persuasive. :)

This is a marvelously stout morning tea. Up close the tea smells dark and earthy, the way black teas should. I tasted a sip of it unadulterated at first and my tastebuds were promptly overwhelmed by black tea flavor. This stuff is STRONG, though it manages to be so without being astringent – my kind of tea!

I didn’t have cream so I couldn’t go all traditional, but a splash of milk and a good tsp. of sugar accented it nicely. Boyfriend drank it straight and loved it, too. He actually drank it instead of coffee (which was shocking) and asked that I make sure to keep it around.

Yup, I think we like it!

Preparation
205 °F / 96 °C 4 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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