Added milk and sugar again today. Pouring milk/cream in tea is still such a novelty to me, so I added so much that all the sharpness of the black tea is gone and flavour blunted, leaving behind a creamy, rum-scented mix. I suspect this is becoming a sort of guilty pleasure for me, but upon closer inspection of its official description, it is recommended with milk and sugar anyway, isn’t it?
I would never try milk and sugar with my lovely, delicate oolongs/greens/Chinese teas, but with a rich black tea it does make a pleasant treat.
By the third steep, much of the added flavour had been washed away (and so I used no additives).
Edit – Gave the inside of my now-empty-and-cooled thermos a quick whiff. Smells like… peanut brittle? Strange. (Yum!)
Preparation
205 °F / 96 °C
3 min, 30 sec
