momo

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momo drank China Breakfast by Rishi Tea

Ok so this tea has definitely not been a favorite of mine but I just tried some amazing technique given to me by Brenden from Whispering Pines.
1/2 tsp per 8 oz of water, 200F, and 8 minutes.

Now finally I can really truly say this tea has FLAVORS. It’s not like just being hit in the face with a bold, malty tea. It’s sweet, and it is so fruity. There’s definitely orange, maybe also sweet potatoes (not a fruit but deal with it for right now) and it has this amazing clean aftertaste.

This poor tea should not be made following Rishi’s directions. Not at all.

2013-01-09 21:48:25 -0500

200 °F / 93 °C

8 min or more

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JoonSusanna 2013-01-10 00:05:20 -0500

I’ve never heard of that technique before – it seems like everyone ALWAYS disapproves of the more time, less leaf option. Is this for all black teas, or was it just for this one?

momo 2013-01-10 00:12:42 -0500

He was using it specifically on dian hong, I think it might work on other black teas too but this one so desperately needed it.

JoonSusanna 2013-01-10 00:22:44 -0500

Interesting! I will have to try that on some black teas that don’t sit well with me just as an experiment then!

Although I’m a little nervous about what you’ll think of the East Frisian I gave you now – my boyfriend can drink it straight but I definitely cannot….though I like being able to add milk and/or sugar to it…

Whispering Pines Tea Company 2013-01-10 01:13:57 -0500

It works wonders with Dian Hong and Keemun, and probably all other black teas too. Read here for a bit more info on the idea behind the method: http://whisperingpinestea.com/brewingarticles_files/onegreatinfusion.html

JoonSusanna 2013-01-10 01:20:46 -0500

Thanks! Keemun was exactly the tea I was considering trying it with!

Whispering Pines Tea Company 2013-01-10 01:47:42 -0500

Keemun is absolutely fantastic :)

Welcome to Steepster, an online tea community.

momo

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