Usually I write these notes prior to the experimentation, but this time I have some after thoughts instead:
1. The pH of water markedly affects the flavor of the tea. I truly recommend acidifying the water if you use tap water. With the right pH, one can truly appreciate the depth of flavors.
2. There is a vast amount of research performed on benefits/effects of caffeine, tea, and coffee. It is too great to mention here. Some findings are controversial. It raises questions about the specific compounds that are harmful (i.e. addictive stimulants) in comparison to the beneficial ones (i.e. antioxidants.) Research further if interested.
3. When making biscuits/scones, the dough stiffens rather quickly. Knead just enough to shape dough, but beware of overdeveloping the gluten.
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