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gurdymonkeyGiven the infuser spoon fail yesterday, I just did this one in the kyusu. The result is a classic black tea, rich and it definitely kept the fruity note. I would have no trouble brewing this one stronger with a bit more leaf-to-water ratio at a longer steep.
As I decided I wanted a second cup, I did just that, adding a half teaspoon to the leaves from the previous steep to 8 oz. boiling water steeped for four minutes, just to see what it would do. It did just fine. If you like your tea with milk and sugar, go for the higher temperature and longer steep, because it's made for it. It does bring out a little bitterness under these conditions, but only a little, and you still get the fruity scent and flavor. Quite pleased with this tea.
Several FB friends have commented that Vahdam's chai blends are good, so if you like that sort of thing, they may be worth checking out.
In other news, I have amassed quite a lot of teaware over the years, particularly chawan (tea bowls). A number of my SCA friends are ALWAYS going on about their "Maggie Mugs" - Viking style pottery by the lady at Feed The Ravens. (Honestly, Norse is not my jam, but their stuff is quite good if it is yours.) So I just amused myself with an impromptu photo shoot of my MUCH MORE AWESOME assortment of tea bowls this afternoon and if you are at all interested, you can find it at https://www.flickr.com/photos/70104978@N00/albums/72157717927767206
Set up on an ironing board in the kitchen with a piece of scrap linen draped over the microwave door: natural light coming in at the left from the window. That's it. All things considered, I'm reasonably pleased.
