I usually like to look at my past notes to take preparation hints from them (especially if I know that I liked it at a particular steep time/temperature) but this morning I decided to wing it…

And then I made it the exact same way anyway.

I think that it’s because I’m relatively comfortable with assams, darjeelings, and ceylons now – they all like boiling water and they all like about 4 minute steeps. I love that I’m learning something! YAY!!!

This is PERFECT this morning; not astringent at all, malty and almost a cocoa note to me. Yep, definitely a cocoa note. The scent of the dry leaf was very malty and earthy, and now that it is steeped it has become a typical black tea smell (one of my favorite fragrances). It is fantastic without additives – and disappearing quickly.

I’m going to up the rating on this a bit since it’s hitting the spot today.

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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