I have had this a few times now, and I’ve never managed to make it taste anything other than just middle of the road generic black with some flower petals adding an idea of creaminess. Then Husband made it the other day and somehow managed to make it have a strong vanilla note. Sort of custard-y even. I suddenly got the description of ‘eggnog-y’ and my thoughts went all yellow.
So I quizzed him. For a pot I tend to use three slightly heaped spoonfuls plus a bit and he uses four level ones. So that’s probably about the same. Maybe he uses a little less leaf than me but it can’t be very much off. He also uses a little less water than me, but if he also uses a little less leaf then it shouldn’t really matter.
Maybe it’s a personal touch kind of thing. So I tried making it the way he does, fat lot of difference that makes, and well… It’s got a bit of that custard, but not nearly as much as the other day. It’s certainly a lot more interesting than the initial impression.
I do wonder how it might carry a bit of milk, though. I don’t normally milk anything other than breakfast tea, but it might be an interesting experiment.
(Come to think of it, he had been working from home that day, so it’s possible it may have been a resteep, although I don’t think it was.)
