I made my roommate Tre a cup of this about an hour ago, and it just smelled so good that I had to make a cup for myself as well. I actually made it the same way I made it for him; with a splash of milk and a tsp. of sugar. Normally I’d just have it straight, but sometimes switching things up is nice.
I steeped 1 1/2 tsp. of leaf in 10 oz. of boiling water, for three minutes (which is a fair bit less than David’s recommends, but I find their recommended time for this blend to result in it tasting very, very bitter). With the milk and sugar added, there’s much less of a “burnt caramel” taste, although you still sort of get that in the aftertaste. Instead, it’s a much creamier sweet caramel taste – which is great in a whole different way. I think, this way, is a bit less astringent and more smooth going down.
I don’t think I realized just how “salted” the blend tastes plain until I added sugar and milk, and now I’m seeing a noticeable taste difference that really emphasises that the plain version does have salt notes to it.
Anyway, it’s good. I guess I enjoy drinking this both ways for different reasons – so, ‘thank you’ Tre for requiring sugar in freaking everything. Although it frustrates me a lot of the time, this time you gave me the chance to switch up my routine and I actually enjoyed it!