Tasty standard breakfast blend.
593 Tasting Notes
No notes yet.
No notes yet.
No notes yet.
No notes yet.
Prepared this Keemun gong-fu style and am really loving it.
No notes yet.
My cup today is the first from my new Yixing pot, which I seasoned overnight. I still think that clay is the best material for brewing Chinese and Taiwanese teas.
No notes yet.
No notes yet.
No notes yet.
No notes yet.
No notes yet.
Lovely sweet, floral tea.
No notes yet.
No notes yet.
Rich, slightly spicy. Most comforting on a cold day.
When brewed properly, this tea has rich earthy notes along with a hint of burnt caramel. Very nice.
No notes yet.
No notes yet.
No notes yet.
This is a truly excellent tea. So many roasted Ti Kuan Yins taste primarily of “roast” while this tea allows some of the floral sweetness to peak through. Stunning.
