I started to use an automatic coffee maker a friend left at my house to brew my Bengal spice (chai with roasted chicory instead of black tea). I put my tea bags in the glass pot.
I began setting it so it sat for an hour. Then for my birthday my son got me a new coffee machine that keeps the pot hot for 4 hours, now I steep my tea for about 2 hours.
Depends on the tea.
We have a local gathered tea (sold on stores in Manitoba), made from nettle, goldenrod, and labrador tea. That one we could steep for days if we wanted to, and it only gets better.
My SO likes to add sour fruit in the last minute, after a long steep. Sometimes lingonberry or buckthorn or something, to make it super tart. It’s like turning tea into sangria haha.
Have you ever tried Sangria Zinger? It is my absolute favorite tea.
That tea sounds delicious as-is.