The dry leaf here smells of cherries and chocolate (not cacao or cocoa, but chocolate).

The wet leaf smells of roasted potato skins and corn husks.

The cup is… thick and buttery with flavors of flan and oak.

The more of these teas I drink, the less I want to drink anything else.

(Gaiwan to gaiwan technique, generous leaf, instantaneous steep times)

Boiling 0 min, 15 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:

I have a chapter in this book of popular philosophy

I blog about cooking here

I blog about composing music and gardening here


Houston, TX



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