1.5 tsp in 10 oz at 200F for 7 min. I might have finished this yerba mate blend ‘black’ but I added milk and sugar. The spices, carob and cocoa add quite a bit to the brew, which is actually a dark brown liquor, probably because of the roasted ingredients. Flavor is as full and rich as any chai black tea I’ve had. It looks like murky coffee and feels like the caffeine in a stout cup o’ joe. Monday has been launched!
This is You :-D
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Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.
I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.
For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!
The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.
Location
Southern California, USA
