Another one I have neglected, and another one I brought to work today. It’s my second cup of the morning, and I’m sticking with a broadly “Christmas” theme. As per the recommended parameters, I used 2 tsp of leaf, and gave it 4 minutes in water cooled to around 180 degrees. Measuring out the wiry Mao Feng leaves was a challenge, but I was mollified by the sweet, creamy scent coming off the dry leaf. I knew it would be worth persisting, and I was right.
As with Potato Pancakes & Applesauce, the Mao Feng base is simply perfect here. It’s smooth and mild, with just a tiny bit of vegetal flavour poking through. Mostly, this one is all about the cream. Very smooth, vanilla cream, with just a tiny dusting of cinnamon. It’s slightly eggy, and in some ways it’s making me think of freshly-made custard (of the kind I’d use in an ice cream base). It’s not thick enough, of course, but it’s that kind of flavour. Cream, egg, sugar, vanilla pod.
I made this cup without any additions, but I may try a little crystal sugar in my next one just to see what that does. It’s not Christmas yet (it’s still November, for one), but this is a lovely tea to sip on a cold winter morning. Today is definitely one of those!