I recently received an email from Kim at Old Wilmington Tea Co with some steeping suggestions for this tea and today we finally got a propane delivery so I could run the stove to boil water. Huzzah!
1st Infusion: 4 minutes, boiling water
Here goes the campfire again. I love the bright amber color of the liquor. The smokiness is accented by a strong astringency. It’s a great compliment to the lemon chicken I got from the local Chinese restaurant though!
2nd Infusion: 8 minutes, boiling water
This time the liquor is a bright golden-honey color. It’s still smokey but the bitterness has been replaced by a surprising sweetness. Wish I had some rice left from lunch to go with this.
I don’t think I could drink this very often but I’m kind of glad I gave it a try. It has definitely helped round out my tea experience…and taught me that I will never EVER try Lapsang Suchon!
Edit: oops, didn’t mean to hit the rating bar on this. Please ignore the rating, there’s no way to reset it unfortunately :(