For this steeping, I put about 2.5 tsp. tea into 500 ml. water in my Breville, and used the below parameters.

I am really on an unflavored black tea kick lately, and I saw this packet from Upton that I had not even opened yet so I decided to try it out tonight.

Assams have so far been in the middle of the spectrum for me, black tea-wise. That is, I would pick a Ceylon or Darjeeling over them, but between a Keemun, or even a Yunnan, I think it would win out. This particular assam was no different: lightly astringent at the 4 minute mark, it had a touch of cocoa toward the end of the sip, and was malty and heavy, though not unpleasantly so. Certainly drinkable, but I would rather keep the ceylon and darjeelings in stock and save this for an option when I’m out at a tea house or something.

Boiling 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. "


Medford, OR

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