Felt the need to update this yet again because as I measured out my serving, poured in the water, lo and behold: a piece of strawberry floated to the top of the infuser! One step closer to cracking the champagne flavour code!
Come to think of it, the Neal’s Yard Tea Emporium also made a champagne tea once, a sencha with strawberry and jasmine flower. Maybe this is a typical flavouring. This time round I brewed it at a slightly hotter temperature than usual, and, the tea leaves tasting sharp, the added flavours are coming through more strongly. There’s definitely a flower taste that could be jasmine there, and it isn’t too disagreeable when it’s scalded slightly like this.
Preparation
190 °F / 87 °C
1 min, 30 sec
