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Second infusion done this morning (I left the leaves overnight).

Okay, so I drastically increased the steep time in order to really extract everything out of the leaves and see if I could get the flavor better. I’m happy to say that while it didn’t seem much different when I had it hot, as it cooled the roasted notes came out a lot more.

It’s still not my favorite, but I’m glad I was able to taste some of what was supposed to be there!

Preparation
180 °F / 82 °C 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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