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I steeped these leaves for a second time (a day later) in 500 ml. water in my Breville.

The second steeping tasted much the same as the first; that green/ summery/floral scent wafting from the cup and tasting exactly like it. By the time I got to the second cup it had gotten cold (I’m a slow tea drinker) but that brought out the buttery flavor more and was pleasant in its own way.

Oh, and the expansion of the leaves was incredible! For those of you who have the Breville, the dry leaves literally went from covering just the bottom of the infuser basket to filling it up entirely when I went to discard them. (I should have taken a picture, is what I realize now. Grr.)

My overall impression of this is that it was a lighter tea – more of a summers’ night beverage than a winter one, and closer to green teas than black. I think I may prefer the heavier TGY just because I like heavier, intense flavors as a rule, but that said, I did have two steepings of this – and I’m usually not a multiple steeps kind of girl….

Preparation
Boiling 6 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. "

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Atlanta, GA

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