6 grams tea leaves to 500 ml. water in the Breville.

Another moroccan mint for the boyfriend – he went through 4 oz. of Teavana’s pretty quickly so we ordered from Upton since it was the same price point, but you get twice as much leaf. At the below parameters you get a nice balanced minty green tea – mild enough that I don’t feel like I’m drinking gum, but it is minty and vegetative enough that I know it’s a flavored green.

The thing I don’t like however, is the smell. It’s got a very smoky scent that I find off-putting since I don’t like smoky smells or tastes in anything. Luckily it doesn’t cross over into the taste, and luckily my boyfriend doesn’t mind because he’s going to be drinking this for a bit. I noticed the same burnt smell from Teavana’s leaves after they were in the Breville, but never in the cup I was drinking. And then I realized that it’s likely called Gunpowder green tea for a reason – and I’m dense enough that I just didn’t pick up on it before now.

It’s a nice up to have every once in a while if you’re me, or every day if you’re someone that loves a minty green and doesn’t mind that charred smell.

180 °F / 82 °C 2 min, 30 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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