This one just makes me swoon from its perfection.
I’ve been savoring every cup from the 2oz I bought a few weeks ago and the last week has been torture as I rationed out the last small amount. I’m not joking when I write that if I could strap the tin to my head like a feedbag just to breathe it in, I would. This morning I caved and ordered 8oz to be here by the weekend, so in celebration of that purchase I just brewed some up from the last remaining.
Man, this is sublime. I brewed 16oz using 3tsp of tea and 1tsp of rock sugar, steeping for about two minutes at around 175 degrees. That went into mugs with rice milk—2/3 tea, 1/3 rice milk. Perfection.
Thanks to a toddler in the house, I drink almost exclusively out of travel tumblers. This is one grand exception: it smells so wonderful and is such a pleasure that I want the full experience of my most treasured stoneware mug to warm my hands and thrill all my senses.
This is my desert island tea, no question.
(So many reviews mention blending this one, and maybe I’ve just not yet developed a sophisticated enough tea-palate to get it, but there’s nothing I’d change in this one.)
