1 tsp (roughly; this is a fluffy tea) for 300mL water @96C, steeped 4 minutes Western stye, drunk bare.

The leaves are long, golden, and downy, and their scent is redolent of sweet potato and maybe — cinnamon? Nutmeg? Honey? Liquor is a pale bronze.

THUD.

Complex. Sweet and nuanced, lots of that sweet potato note, and some faint Yunnan darkness. Maybe some soybean taste, too, a delicate creaminess … lots of down from the leaves in the liquor, giving the tea a relatively heavy and very smooth mouthfeel. Something sparkles in the finish — almost a tingle, as the Verdant write-up notes.

Wow.

Reminds me of Armagnac, not at all in flavour, but in the way the flavour unfolds.

Preparation
205 °F / 96 °C 4 min, 0 sec

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Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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