I made this hot brewed for our weekly iced tea. Since it’s a Chinese tea that resteeps well, I did 2 steeps of the “double strength” leaves (4 tablespoons tea, 4 cups of water, 4 minutes each steep) and put about 4 tablespoons of organic sugar in the hot tea (easy to remember: 4,4,4,4!). Delicious! The sweetness of the GM makes a lovely iced tea. A nice change of pace from the Earl Grey iced tea we’ve been drinking for most of the summer, and I don’t feel toooooooo bad about using all those leaves when I can do two very flavorful steeps of them.

Boiling 4 min, 30 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



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


Collingswood, NJ



Following These People

Moderator Tools

Mark as Spammer