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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

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