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August 30, 2010
dragonwell
in case you haven't been keeping up, i'm big into tea now. in fact, i've dropped coffee for the time being, as i sort some things out, but rather than give up caffeine or switch to chocolate, i've started drinking tea, and lots of it.
last night i figured out how to brew dragonwell tea, or at least, i figured out that i was steeping it too long in water that was much too hot, and once i lowered the water temp and steeped it a minute less, the astringency/bitterness vanished, and the buttery sweetness came through.
dragonwell is a chinese green tea that is so great, chairman mao served it to nixon when the potus visited china.
to make things better, my ingenuitea arrived today, finally. i have used it a total of once, and in concert with my discovery of how to properly brew dragonwell, i am seriously impressed. it could not be easier to use. the unfortunate part is that now that my tea is not bitter, i can taste the poor quality of our office water. still, it beats drinking uninfused water.
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I drink gunpowder temple of heaven every day. Here's my patented preparation technique: put 2 teaspoons in the Xiang (or however it's spelled) clay pot that I've had for 15 years. Fill in with hot water from one of the oriental hot water dispensers I bought years ago. Let it steep for anywhere from an hour to three (although I will sometimes leave it over night if I get forgetful), then drink it lukewarm or cold directly from the teapot. I don't know how I got in this habit, but I've been doing it forever.
i'm guessing that patent was a waste of time, i don't think you're going to find any willing infringement on your technique.
It's still a yummy brew.