Backlogging from earlier today. My brother and I had this iced with a little sugar. It came out perfect this time, I think. I let the water stop bubbling just before it hit the leaves, which I think keeps it from getting that odd aftertaste darjeelings can have if the water is too hot. It’s almost like an oolong that way. Anyway, I’m going to have to make a pitcher after tasting it again. So good.
Preparation
205 °F / 96 °C
4 min, 30 sec
