85

Logging this from Monday, ’cuz I was laaaaaazy.

Tried this iced at work again. Steeped two huge scoops in 16 oz of water for about 15 mins. (I wanted it to get stronger than last time, but I left the lid off to cool, so I added a few mins onto the time to account for the water not being so hot the whole time.) I let it cool a bit more, and then I poured it over ice (in a 24 oz cup), mixed it a bit so it was cold, added about 5 pumps of vanilla syrup, and then about an inch of soy milk on top. (Yeah, an inch really isn’t a proper measurement, haha, but that’s how much room I left for it in the cup.)

It got perfect! :D I will definitely be making it that way every Monday when I work in the cafe. :P

And I’m upping my rating, because I really do like this tea quite a bit! :)

Preparation
200 °F / 93 °C 8 min or more

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Bio

I blame half of my tea obsession on Japan and the time I spent there in a study abroad program. Tea is everywhere in Japan, and I drank it daily while staying with my host family. When I came back home, I found myself craving it!

The other half of my tea obsession I blame on my job as a barista at Borders, where we serve Tazo loose leaf teas. I hadn’t even considered loose leaf teas a possibility until I started working there! The freshness and the difference in quality really turned me on to loose leaf teas.

So bit by bit, I’ve been increasing my tea self-education, and I drink tea at least once a day. I love trying new kinds, and unfortunately (or fortunately, depending on how you look at it), the more I learn, the more I want to try!

In addition to tea, I also enjoy books and music. If you would like, look for me on last.fm (user: giragirataiyou) or Goodreads (user: thexquietxlife). :)

Location

New Jersey

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