93

This tea has grown on me once I found the brewing parameters which bring out the best in it. I find that using a little more than a teaspoon at just under 4 minutes of steep time at just under boiling works best to bring out the delectable flavors hiding in this tea. Using these parameters reveals a subtle fruit tone enveloping a truly high quality classic black tea taste without the bitterness or sting associated with some oversteeped attempts. Brewed appropriately this tea will have me licking my lips after the first few sips. It will dent the wallet but I find the tea to be a rather refined and delicate cup that I simply must have in supply.

This tea is difficult to ice – I have not had much success, preferring other congous such as the panyang. Perhaps adjusting the iced steep parameters will bear better results, and if so I will post such. That said, after mastering the brewing settings this tea has moved into my top 5 and has become a daily enjoyment due to its incredibly smooth finish and heir of sophistication. Good over a book or contemplating non-stressful things.

Preparation
200 °F / 93 °C 3 min, 45 sec

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Profile

Bio

I have lived and worked in NYC for 14 years, and am currently working and a Neuroscience graduate student in NYC.

I have been sipping loose leaf teas since my days at boarding school, during which I frequented Chaiwalla Tea Room in Salisbury, CT. It so turns out Harney & Sons was also close by, just minutes from my old school and I enjoyed and continue to enjoy both on a regular basis.

Vegetarian (mostly vegan), enjoy cooking, and lots of science.

Contact: [email protected]

Location

New York

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