96

This was a resteep of my initial leaves that I then iced. 8 minutes even in 180 degree water. With the leaves from thepuriTea, a resteep iced at these parameters still gave me quite a strong peachy note that I was hoping would happen here too.

Meh, 8 minutes was pushing it for sure. There’s no real flavor besides the roasty green and its bitter (still drinkable, but bitter) so you can’t let it stay in your mouth too long. (I’m drinking this while eating something really savory so that’s helping me avoid the astringence). Maybe a straight cold brew will help bring out those apricots? It is rather refreshing cold, despite the bitterness. I think it’d be even better if that got taken out of the equation though!

Preparation
180 °F / 82 °C 8 min or more

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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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