I had a bit of this around from a few weeks ago (I’d bought it to make iced tea for a day in the park) and I need to come up for a bit of air from my endless days of yixing bliss, so I decided to polish this off with a nice big cozy pot.

This is a tea I associate with cold, New England days, so I can’t say as I ever crave it here in Houston. But, the citrus oil is fantastic iced and produces a brew which doesn’t need sweetening to be thirst quenching on a hot day. Bright and crisp and that’s all you need.

Brewed hot, this produces a dark, brooding cup. Still with that strong citrus edge, but a bit astringent and cloudy, too.

A good change of pace from cup after cup of yunnan golden and sweet shu pu-erh.

Preparation
Boiling 3 min, 0 sec

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I am rarely, if ever, active here. But I do return from time to time to talk about a very special tea I’ve come across.

You can hear the music I compose here:
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