My afternoon/evening cuppa. I’ve been thinking maple a lot lately but haven’t been drawn to maple black tea as I had been overdosing on that combination not too long ago.
The woodiness of houjicha soothed by the white is an awesome carrier for the flavour mix.Still, it seems every single time I pull this tea out, I mull over whether the water for steeping needs to be hotter as per houjicha or lower as per white. Inevitably, I go with lower than boiling, as I do with all my black teas. Likely, with the temperature veering more in the direction of that for steeping green teas. I worry about the white tea becoming bitter with the hotter steep.
Regardless, my results are always delicious. So there’s that. I must be doing something right.