92

2.5 tsp. in 500 ml. water in my Breville.

I wanted a lighter tea this morning, and it’s been a while since I’ve had a green so I picked this out. The tea is divided today; I get the marshmallow more in the scent and the roasted rice part in the taste (it pretty much tastes like a regular genmaicha, in other words). I’m pairing it with something sweet (October Snickerdoodles, I have called them, since I rolled them in Pumpkin Pie spice instead of cinnamon) so I don’t mind.

This is a smooth genmaicha, even though I was worried about the steeping time being kind of long it didn’t affect the tea negatively. A nice light tea that will get me going today.

Preparation
175 °F / 79 °C 3 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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