This steeping was actually a blend – boyfriend wanted the earl grey creme from teavana and I wanted more of a plain vanilla and with a thicker texture, So, 1 heaping tsp of this to 2 level tsp. of earl grey in 500 ml. water, at below parameters and voila!

I got what I wanted for sure – a thicker tea, with a heavier vanilla. The bergamot is shifted to the background a bit more, where I like it. I think I have a sensitivity to it if there’s too much there, so even though I like the flavor, it’s better when it’s a bit muted.

I like this with no sweetener or milk; it stands just fine on it’s own, with a cookie or two (those snickerdoodles I made are CRACK).

I would say this was a success, and may try to replicate it again in the future. :)

Boiling 4 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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