94

Soy sauce – that’s what the dry leaves smell like (not as pronounced after the leaves are steeped). While I’m on the subject of the leaves, they are very large and hand rolled (barely fit in the 100ml gaiwan when dry). Quite interesting how the dry leaves speak soy sauce, yet the liquid is more gingerbread. The cup is very tasty with its thick, savory and very sweet broth. Deliciousness in every sip!

Preparation
205 °F / 96 °C 0 min, 30 sec

Login or sign up to leave a comment.

People who liked this

Comments

Login or sign up to leave a comment.

Profile

Bio

I’m a southern boy that that continues to have an intense love for high quality loose leaf tea! This is no doubt, a passion I intend to enjoy and pursue for the rest of my life! I love the art of tea, and the expression of it’s culture in each cup.

You can also follow me here:

Blog:

http://southern-sips.blogspot.com/

Twitter:

https://twitter.com/southernsips

Typically, I’m a straight tea and loose-leaf type of drinker. Black teas (especially Taiwanese blacks), Greener Oolong and Sheng Pu-erhs are top on my list!

Don’t get me wrong though, I do like me some darker, roasted oolongs, shu puerhs, greens and whites are a must as well!

Location

Middle Tennessee

Following These People

Moderator Tools

Mark as Spammer