88

Four teaspoons in like 8 ounces of water with a splash of 2% milk. A little more than a teaspoon of sugar as well, to combat the black tea’s sharp bitterness. This is pale in comparison to the cup of Masala chai I had the other night. But it would make a good standby in lean times.

Preparation
Boiling 6 min, 15 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, electronic music 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.

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.

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Decatur, GA

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