3 heaping tsp. tea to 16 oz. water, prepared per below parameters in my Breville.

It has definitely been a while since I’ve had some of this. The smell is mapley heaven! Plain there is a nice maple syrup flavor at the end of the sip, and at the forefront is the black tea – I get a hint of butter if I think about it. I never seem to get the bready pancake taste unless I sweeten it, but I’m pairing this with cinnamon rolls, so maybe it just got lost because I’m eating real carbs along with it?

Regardless, it’s still a great wakeup tea today.

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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. "


Medford, OR

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