36

Not bad but not great. The first time I tried this, I was using way too much leaf, and it was so vegetal and astringent that I could barely finish the cup. Today, I actually followed directions, and it was much lighter, and much less like drinking a glass of seaweed puree. i don’t have a good way to check the water temp here at work, so I’ve been winging it – I have noticed that the hotter the water I’ve used, the stronger both in flavor and in astringency.

I think this would work for you if you like strong, simple green teas.

Preparation
170 °F / 76 °C 2 min, 45 sec
Cofftea

Pumpkin seed seaweed?

wombatgirl

I really don’t know where the name comes from.

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Cofftea

Pumpkin seed seaweed?

wombatgirl

I really don’t know where the name comes from.

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Bio

I’ve got a lot of interests: sushi, science fiction/fantasy, medieval recreation, cooking (specifically medieval cooking), reading, British science fiction (Doctor Who!), hand sewing and now TEA!!

My favorites tend to be oolongs and flavored black teas. I like highly flavored teas more than delicate ones. Rooibos tends to taste like dirt to me, and hibiscus is very sour to my palate. But I’m always up to try all sorts of things, and will often find things that I really like which I thought I’d hate.

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Kansas City

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