1.8 g in 12 oz of water. It sure would be nice to have the accurate amount show up in the box down there.
I chose this tea because I wanted something a bit stronger so I could get three infusions from it in my 12oz tetsubin. Usually I would then pour all of it into my giant 16oz teacup (yes, teacup, it is not a mug, it just happens to be the size of one :P) and add a teaspoon of sugar. Unfortunately my giant teacup has an embarrassing little problem: it stains easily and the stains are impossible to fully remove. I do #teaoftheday posts on instagram and between the stains and the size of the thing I just didn’t want to deal with it. There are only so many angles at which you can get photos of a giant cup like that and not have them all start looking the same!
So, I decided to use a smaller cup. That meant forgoing the sugar I would normally put in because I’m lazy enough not to want to go out to the kitchen every time I re-filled my cup and because there is not enough room on my laptop stand for the sugar bowl. It’s a bit (ok, more than a bit) cluttered over here.
This tea doesn’t need sugar.
Maybe going sugarless with my gaiwan use has finally changed my tastebuds enough that I don’t need sugar. Maybe this tea really is that naturally sweet. Probably it’s a little bit of both. Sweet and mild, a touch of some sort of fruit note and a tiny hint of wood. Like sun-bleached, well weathered wood shingles on a misty spring morning.
This takes me back to that little cottage just beyond Cutler. Hidden waaay out beyond miles of blueberry fields on the edge of a little cove. Civilization was left far behind and it was just the sea, the land, and the sky.