What a sultry brew this is. Dark, smokey, woodsy maybe teak or mahogany, creme brulee crispiness, Brasil nut, hint of patchouli. All the thing one loves in roasted oolong. This is pretty imposing 10 year old, not for the faint of heart. That said I did have a quick sensation that it may be over roasted, but got over it after another sip. If you like big & bold this is for you.
Preparation
205 °F / 96 °C
0 min, 30 sec
3 tsp
5 OZ / 150 ML
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After my session was over I put the tea in a Mason jar and covered it. I let it steep overnight and into the fridge for many days. When I finally tasted it I have only one word to describe it, whiskey….
Now you’re talking, maybe boil it down, make an extract for a new bitters. Use it in addition to Bourbon and sweet Vermouth and voila the “CTD Manhattan”
After my session was over I put the tea in a Mason jar and covered it. I let it steep overnight and into the fridge for many days. When I finally tasted it I have only one word to describe it, whiskey….
Now you’re talking, maybe boil it down, make an extract for a new bitters. Use it in addition to Bourbon and sweet Vermouth and voila the “CTD Manhattan”