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The Kitchen & The Speakeasy
Having A Cup of Tea
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<blockquote data-quote="Blackhorse" data-source="post: 556516" data-attributes="member: 1365"><p>Interesting...tried Yorkshire Gold this morning after having Yorkshire Red yesterday. Both using bagged tea. Both made using the same water source, heated to boiling in my precious Mueller Instant Water Boiler Thing (it’s arguably the greatest kitchen counter appliance ever). Anyway...both brewed exactly 3 minutes. They are very similar. The Gold tastes to me like a good Assam but not all that malty. The Red tastes the same but with something else added...like Ceylon. Probably more complex than that by far. I thought they were both going to be super strong but they weren’t...just about the ideal strength to ensure full flavor. I almost think that milk and sugar (or Splenda) would kill the flavor instead if enhancing it. Got several other Irish teas on the way. Thompson’s Irish Breakfast and Punjana. </p><p></p><p>And we were very nearly out so I’m getting some good Pacific Sage Raw Honey.</p></blockquote><p></p>
[QUOTE="Blackhorse, post: 556516, member: 1365"] Interesting...tried Yorkshire Gold this morning after having Yorkshire Red yesterday. Both using bagged tea. Both made using the same water source, heated to boiling in my precious Mueller Instant Water Boiler Thing (it’s arguably the greatest kitchen counter appliance ever). Anyway...both brewed exactly 3 minutes. They are very similar. The Gold tastes to me like a good Assam but not all that malty. The Red tastes the same but with something else added...like Ceylon. Probably more complex than that by far. I thought they were both going to be super strong but they weren’t...just about the ideal strength to ensure full flavor. I almost think that milk and sugar (or Splenda) would kill the flavor instead if enhancing it. Got several other Irish teas on the way. Thompson’s Irish Breakfast and Punjana. And we were very nearly out so I’m getting some good Pacific Sage Raw Honey. [/QUOTE]
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