Scant 1 tsp for 250mL water @93C, with 1/2 tsp Dung Ti Oolong added. Steeped 4 minutes. Drunk bare.
Perils of the sipdown. I didn’t have enough of this left to make a cup, so I made up the slack with some Dung Ti Oolong.
I find David’s Organic Breakfast to be very batch specific. I had some last winter that was brilliantly complex, while the next packet was bitter and harsh. This batch was quite acceptable, though not as interesting as the first one I ever tried — less good Yunnan, I think.
I thought last night of adding a small bit of Quangzhou Milk Oolong to some Assam Gingia, which I’ll try this evening. At work I only (hahaha) had Dung Ti. The sweetness took the edge off the David’s Organic Breakfast and made it richer. I will totally try this again.
