Between college classes and work, my time in-transit increases to unhealthy levels. I am to the point of packing plenty of pb&j’s and pressing tea leaves in my travel mug as soon as the tea kettle starts to whistle. I am out the door before my roommate has the chance to wander from her bedroom to inquire what that high-pitched whistling noise is at such an early hour.
Let me back up though. I must apologize for my silence over the past few months. I think I have finally struck a healthy balance in the school/work/social categories. I am a busy gal!
Now, a semester down, I have had some time to experiment with the best teas to press. Any of them! Of course, I like to say, drink what you like first and foremost, but some teas hold up much better if you are going to need to keep the caffeine to a constant stream. Oolongs for example or a Jasmine Pearl tea hold up very well for multiple infusions. But I usually like a good hearty black breakfast tea – just enough to get me through the commute to class.
The beautiful thing is, you don’t have to wait for the tea to steep with a tea travel press. Throw the leaves in the cup along with the hot water and leave the press up until the water turns tea. As soon as I pour the steaming water over the leaves, I dash out the door. The time it takes for the kettle to whistle is all the time I need to get ready to go.
Right now, as I take a break from the textbooks, I am on my third infusion of Ginseng Oolong. It holds up very well though it has already traveled round-trip across the city of Omaha, sat through a class, tumbled to the ground and rolled into a snow bank, and ridden in my backpack from my parking space at the opposite end of campus. The third infusion is even better than the first. The ginseng adds a little extra energy, but also a subtle sweet-tart flavor.
But I’ve got to get to work now. If anyone has any ideas on a speedy way to thaw a windshield, I am open for suggestions.
Hope to see you at the Tea Smith soon 😉
Your Barista,
Katie
