It’s wonderful how a bit of knowledge of tea/teaware physics can streamline the morning ritual.
1. Drag self out of bed and down into kitchen. Plug in the sandwich maker and toast two slices of bread. Meanwhile, boil water.
2. When electric kettle clicks, pour boiling water into cool (not prewarmed) designated green tea gaiwan. (Designated as such because the walls of this particular gaiwan are so thick that if I use it to make oolong or black tea the walls become too hot to handle. So Green Tea it is then.) Water drops automatically to about 175F. LIKE MAGIC. For lazy people.
Optional step 2A: If I have a bit more time, I’ll steal some of the halfway-to-the-boil water to warm the gaiwan a bit. Then I’ll pour the boiled water from up high. Don’t know how much of a difference this makes I’ll stick my thermometer in now and then and it’s something above 185F. If I have my thermometer handy I’ll wait until it’s cooled down to 180. But usually I am lazy and hungry for tea and breakfast, so I skip this step.
3. Take large pinch of green tea (bi luo chun, white monkey, et al). Today it was Green Anji. Toss (or drop gently, sprinkle artfully…) on top of the water. Cover gaiwan.
4. While tea is steeping: Retrieve toast. Coat heavily with butter. Locate Marmite jar from where my mom stowed it away in the corner of the pantry because she doesn’t understand what it is. Streak Marmite like veins of marble onto buttered toast. Repeat for next slice of bread.
5. Take large bite. Wash down with the now ready-to-drink green tea, either directly from gaiwan, or decanted into small mug. Note on fruity taste of the tea, possibly peach, but not cloying like most peach flavors are. At any rate, it’s refreshing. Is there some citrus in there? Can’t be sure. But realize that it’s too early in the morning and your taste buds are probably still asleep. Shrug and polish off the rest of your toast. Finish off the cup. Make a second round. Repeat the next day.