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Mmm…strawberry sencha, it’s been too long. The smell of the leaf, both steeped and dry, is very strong on the strawberry, but that’s fine by me – it’s one of my favorite fruits.

Brewed 2 heaping tsp. at the below parameters in my Breville, with no additives. I’ve found that 2 minutes is the sweet spot for this particular tea – it strikes a balance of tart strawberry and sweet sencha – which makes me happy because I’m drinking tea to taste tea, not just the fruit.

I like this both hot and iced – one of the few teas I own that has that distinction. A wonderful choice for tonight!

Preparation
180 °F / 82 °C 2 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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