The dry tea is raisiny, aromatic, almost sweet, and the leaves are a uniform dark brown. These leaves aren’t large, so avoid oversteeping. The liquor is a red-brown; this qualifies as a “red tea.” While Sichuan Zao Bei Jian is flavorful, it doesn’t have a lot of dimension.
Full, somewhat malty, low on astringency – and an outstanding value.
Preparation
190 °F / 87 °C
4 min, 30 sec
