Second try, this time with a lower temperature thanks to the suggestion from Amy oh. Also this time I won’t let it cool off too much. I completely forgot I have a 3 page paper due tomorrow but I’ve got one page down and I haven’t even written half of what I’ve thought about…and I’m doing this all without the book. I’ve also got an exam already…and no book…and I only have gone to the class one full day…so that will be interesting. I’ve at least got all the notes but yeah, note to self to never get sick and take summer classes.
So this is much better with a lower temperature water. It’s fruity, almondy, just like the description. And although it says it’s good with a buttery dessert, I think it tastes just a bit buttery. Since I just got some butter cookies, I am trying one with it. It almost makes the cookie taste more like an almond croissant. Dessert upgrade magic!
It still has an astringent quality to it, but it’s that good kind of astringency that makes Darjeeling so delicious.
This is definitely a keeper. Too bad I have no money. I’m doing a marketing study the last week of the month and I’ll get at least $85 (possibly $125 if I’m chosen to stay an extra hour, either way $40/hr is AWESOME), and my mom yelled at me for wanting to buy a yixing teapot with it. Not all of it necessarily, since I only want it to be like 6oz max, but I suppose eating might be more important. She told me to live like a college student. Hahahaha. Are we allowed to drink first flush Darjeelings?
