Today, we're drinking the Ceylon Sonata. Still figuring out the strength, and how to handle the infuser problem. Maybe it doesn't have a solution, except to refashion an infuser that's deep, and wider, and has a better handle, and refashion the lid, too. I wonder why no one has done anything like that.
As for the strength, any time I see a picture of a cup of tea, it's far lighter than I would prefer it, in terms of color, which presumably means it would also be less strong.
I wonder what secret there is that people have with tea leaves remaining in the water for too long. How do they do it? No one seems to say. They just enjoy their tea, have great pics of tea plantations, and that's it. Maybe asking for mechanical details of this process is too much. Too much minutiae...
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