I am … slowly … learning a little restraint when it comes to steeping the really fine stuff. While I don’t have anything sophisticated in the way of heating equipment, at least I’m learning to hold my peace and occasionally stick a thermometer in the water to keep from scorching things.
This one, when I cool the water temp off boiling, is phenomenally good, sweet, and caramelly. Mom used to make us “skillet toast” with bread, butter, and sugar. This is a slightly lighter equivalent.
A bottom-of-the-basket surprise I had forgotten about; Darjeelings get short shrift at my house.
This Darjeeling/Yunnan combo is smooth with a little “pep” from the Yunnan, with a creamy, carmelly personality. Really nice, especially when you keep an eye on time and temp. (Lightish on both.)
This is my second experimental tasting of this one, and I don’t know what I did the first time (overmeasured and oversteeped, probably) but even then I had good things to say about it.
This time around, I lowered water temp and steeping time considerably and I believe it’s even better. Fruit-caramelly. Yummy.
