95

It’s not quite as good tonight, because I left a sachet out for a couple of days (thereby exposing it to everything it shouldn’t be exposed to…tsk!). But luckily it was the only bag I left out of the tin – we’ll just call it an ‘experiment’ and leave it there.

Turns out it isn’t as sweet when you do that – still good, just not as good as normal. Lesson learned!

Preparation
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. "

Location

Atlanta, GA

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