Parameter: dry leaves 3/4 pot full , compacted by tapping the pot gently to settle the leaves down. Flash rinse. Gentle stream of boiling-hot water (99-100' C). All time measurement is an approximation, decided by the previous cup's taste and strength.
Day 1: brew # 1 - 4 flash steeped. Brew #5 +2 sec. Brew #6-7 +5 sec.
Day 2: brew # 8 (flash steeped to heat leaves). Brew #9 +5 sec. Brew #10-11 +7 sec. Brew #11-12 +10 sec. Brew #14-15 +15 sec.
...still going strong, ready for day 3!
Per Toki's instruction, keep brewing normally until the tea has to be pushed for up to 3 minutes. Thereafter, each steeping for hours on end will begin.
By the way, I'm not alone -- thank goodness! Salsero is in this, too.
All this tea made me thirsty for some wine...
2003 Saxon Brown Zinfandel
Casa Santinamaria Vineyards
($25, 15% alc.)
Dark purple, almost opaque. Ruby on the rim. Very intense black and red berries, dark cherries, and coffee. Powerful and concentrated, without feeling too heavy. The finish has a roasted oak, coffee and a slight glycerin sweetness. Its high alcohol level (15%) is beautifully balanced by the just-right acidity level, which gives the wine a lively zing and dimension. For a zinfandel lover (me), I love it!
4 stars (vg)
Sidenote: Saxon Brown winery and the Casa Santinamaria vineyards are precious jewels of the Sonoma Valley. The vines in these vineyards are dry farmed, head-pruned and have low-yield (~1/2 ton per acre). Under the talented hands of Winemaker Jeff Gaffner. You've got to love Mr. Gaffner's wines!
This paring sounds interesting! My wife was tasting the first few cups of the tea yesterday, and her first respond is it tasted like aged port... well, good taste you guys shares
They were not paired one after another, actually. I opened the zinfandel at night...a few hours after I was done with the tea.
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