80° water – 3 mins – without milk
Ingredients: Chinese white tea, Apple, Rosehip, Hibiscus, Cornflowers (red + blue), Almond pieces, Currants, Cranberry pieces.
I’ve always tried to keep away from white and green teas because I’m kind of useless at getting the steeping time just right. My green tea usually ends up too bitter so I tend to avoid the whole lot to be on the safe side. Unfortunately through the Bluebird Tea Co. tea club I’ve amassed quite a little collection of green and white teas I’ve been hiding away in a cupboard so I thought it was time to pull them out and perfect my brewing.
I started out with the white tea that smells the most delicious, which turned out to be the Cherry Bakewell. My mouth literally started watering the moment I opened the bag and though the tea is a little too delicate for a daily brew (something I think is going to apply to all the white teas I taste) I could see myself enjoying a cup of this on a warm summers afternoon. It’s light and fruity with just enough berry flavours to make it juicy.
I’m also quite happy I finally got to use my little TARDIS infuser. I usually steep my loose leaf tea in my IngenuiTea teapot but I accidentally cracked the one I keep at home and haven’t ordered a new one yet, so I had to dig out this little beauty from my cupboard to use instead.
I felt especially nerdy when drinking my tea. I even made a little vworp vworp noise as I was twisting the infuser in the water. Ah it’s the little things that make me happy!