Okay, so today I want to share my experience with making cassia black tea. It all started a few weeks ago when I was browsing through a local tea shop. I’ve always been a coffee person, but the variety of teas they had on display really caught my eye. I’ve tried a few green teas here and there, but nothing really stuck.

But this time, I noticed this cassia black tea. The name sounded interesting, and the description said it had a robust flavor. I thought, why not give it a shot? So, I bought a small pack and headed home, eager to try it out.

My First Attempt

The next morning, I decided to brew my first cup. I vaguely remembered some instructions from the shop owner, but I also did a quick search online. I found a few articles, and one of them mentioned that black tea is usually the most popular type. That sounded promising. Another article talked about different types of black tea, like Ceylon tea from Sri Lanka. Interesting stuff, but I just wanted to focus on my cassia black tea for now.

I heated some water in my kettle. While waiting, I read that some people add milk to black tea to counteract the tannins, which can stain teeth. I made a mental note of that, but I wanted to try it plain first.

• First, I put a teaspoon of the cassia black tea leaves into my teapot.
• Then, I poured the hot water over the leaves. The instructions I found said to let it steep for about 3 to 5 minutes.
• I set a timer and waited. The aroma that started filling my kitchen was amazing – a bit earthy and very inviting.
• After the timer went off, I poured the tea into my favorite mug.

The first sip was a bit strong for my taste, maybe a little bitter. I probably let it steep for too long. But even with that slight bitterness, I could tell there was a rich flavor there that I liked. It was definitely different from the light green teas I’d tried before. I think one of the articles mentioned that black teas are known for their strong flavors.

Experimenting and Getting It Right

Over the next few days, I kept experimenting. I tried steeping it for a shorter time, about 3 minutes, and that made a big difference. The bitterness was gone, and the flavor was much smoother. I also tried adding a bit of milk, like that one article suggested. It did mellow out the flavor and added a nice creaminess. Though, I still preferred it plain most of the time.

One evening, I even tried pairing it with a piece of dark chocolate. I’m not sure where I got the idea, maybe from one of those guides about tea pairings. But let me tell you, it was a great combination! The richness of the chocolate complemented the robust flavor of the tea perfectly.

Final Thoughts

So, after a couple of weeks of trying cassia black tea, I can say I’m a fan. It’s become a nice addition to my morning routine, though I still love my coffee. It’s funny how a simple purchase at a tea shop opened up this whole new experience for me. I’m even thinking of exploring other types of black tea now, maybe that Ceylon tea I read about. But for now, I’m happy enjoying my cassia black tea, especially after figuring out how to brew it just right.