I made this again, and divided some to try it with milk (I didn’t want to add milk to ALL of it because I’m not really in the mood for milk in my tea [I hardly am {see: never, sans chai}]). You can still smell the maple, that’s a good sign… And the maple taste is actually a bit more evident. The milk mellowed the tea but not the maple. This’ good. It’s still not strong, but it’s slightly more evident in the aftertaste.

I actually made it with a cooler temperature and longer steeping time today, just to see if I could get any stronger of a taste. There’s a moderate difference (not dramatic, but not weak at least).

Maybe I’ll try sugar. But I’m enjoying my tea as it is right now, so perhaps another time.

190 °F / 87 °C 6 min, 15 sec

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A tea-drinking transgendered Canadian, currently in their last year of university, majoring in geology (yes, “rocks and things”). I take most of my tea made straight into a mug, although occasionally if I’m not in a hurry (this isn’t often), I’ll have time to sit down with a pot or gaiwan. It’s the highlight of a good day.

My notes are pretty disjointed because I’m absent-minded, and I also keep a teatra.de blog for reviewing and rambling about tea books/publications.

I’m a Doctor Who fanatic (Jon Pertwee, if you were wondering).

“But you should never turn down tea, when it’s offered. It’s impolite, and impoliteness is how wars start.” ~Eighth Doctor, Paul McGann





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