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Somewhat brisk and drying for a green, the liqueur has a notable sweet undertone likely from wok-firing. Not a long taste and without a lot of unique character. I’ve tried infusing this in many ways, and the best I’ve been able to find is a quick infusion with moderate temperature water.
A tea geek (and also general geek) in Burlington, Vermont.
I’m drawn to the beauty of a steaming cup with snow falling outside. When I see a tea leaf, I see the long road and hundreds of hands that have brought it from the sun and soil to my pot.
I think that tea can be a way of life.
Burlington, VT
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