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Backlogging from last night — made another two cups of this tea as I went along with my evening. I’m not the least bit tired of it, even after chain-drinking it. The second pot was made with less leaf, since the first cup was very sharp. (3 and a half teaspoons per batch was too much. 2 and a third was perfect.) This improved it greatly.

Preparation
Boiling 4 min, 30 sec

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Quiet, strange, and in love with the world of tea. 20-something and living just outside of Atlanta. Cat lover, EBM/synthpop geek, balcony gardener, and collector of fossils. On the hunt for the perfect tea in each of my favorite categories.

I prefer black teas, but I’m trying to broaden my horizons. My favorites tend to be yunnan tips, earl grey, chai, and pretty much any black tea from Fujian, China. My favorite add-ons are plum, cinnamon, sage, apple, coconut, raspberry, lychee, bergamot, osmanthus, cucumber, lavender, vanilla, cardamom, ginger, and caramel.

I’m shy about green tea, curious about white, and learning to love oolong. I hate rooibos and anything with orchid, fennel, or jasmine.

I’m currently growing my own tea. I have a 3-year-old potted Camellia sinensis, and I plan on picking a tiny bit of new growth this spring for my first try at drying my own leaves.

Since joining, I’ve traded with: Kaliska, QueenOfTarts, LiberTEAS, JustJames, Spencer, Ninavampi, Jillian, Teafreak, KeenTeaThyme, and RachanaC (Rachel)-iHeartTeas.

You can assume that I’m preparing my tea using the Western method. I use zero-calorie sweeteners and in the hot months, I drink my tea almost exclusively iced.

Location

Decatur, GA

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http://www.facebook.com/profi...

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