• VermilionVulcan@beehaw.orgEnglish
    3·
    1 year ago

    Looks tasty. I drank darjeelings and ceylons for lunch for years at work. I used an unglazed ceramic easy-gaiwan, similar to what you have there. The unglazed clay softened the tea, so it didn’t feel so harsh if/when I oversteeped it.

    • michael@possumpat.ioOPEnglish
      3·
      1 year ago

      I don’t have an exact science. I use about a teaspoon of leaves for a cup of tea, and steep around 4 minutes for the first infusion. If I use the leaves again, I’ll do 6 minutes the second time. If it comes out too light, I’ll resteep. If it comes out too strong, I’ll add milk.