I’ve had a Rough Tea Week. I’ve been so busy at work, and my good perfect reliable tea brewer is broken! I brought to work my lil Beehouse tea pot and one of my new glass cups to make tea. It seemed silly to buy a new tea brewer when I have this lovely little pot from Doulton which I don’t get to use nearly enough because I make large pots at home.

First day, I hated it. Fussy, wrong amount of water, wrong amount of tea, wrong wrong wrong (god forbid I stop a second and do a little math to figure out the ratios)! Each day, it got a little better. I’m still learning the quirks of my new set up, but FINALLY on Friday I made a delicious pot of Rose Congou. P-H-E-W. It was pastry-ish, rosy, and I swear it was sweeter than usual. I am really digging my glass cup, and seeing all the gorgeous, varied shades of each tea I brew. Rose Congou has a particularly beautiful reddish hue.

Look at me – I am embracing change :)

Preparation
200 °F / 93 °C 4 min, 0 sec
TheTeaFairy

Seems you haven’t had much luck with teaware lately from what I’ve been reading! Glad you finaly made friends with your new teapot:-) Love most Rose Gongu, there’s something so soothing about rose tea…

Rabs

::high five::

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TheTeaFairy

Seems you haven’t had much luck with teaware lately from what I’ve been reading! Glad you finaly made friends with your new teapot:-) Love most Rose Gongu, there’s something so soothing about rose tea…

Rabs

::high five::

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Bio

I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes

Location

Collingswood, NJ

Website

http://jackiemania.wordpress....

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