3 tsp. tea to 500 ml. water in my Breville.

This always manages to tease me so – the steeped tea smells divine and strongly of maple – but always in the taste I get a tannic black tea if I leave it unsweetened. Once I add some sugar the breaded pancakey flavor comes out a lot more, but the maple remains in smell only. :(

Still very drying on the tongue, but it’s a nice morning tea to take your time and savor, as long as you sweeten it first!

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. "


Atlanta, GA

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