Steeped this western-style at work today – an indulgence,as I usually try to do my “good” teas at home, where I can gong fu, but I needed the boost. I also added a pinch of the schisandra blend, which really turns up the volume on the flavor. This is not my usual morning tea at all, but I’m finding it very vibrant and quenching today. Flavor notes are sour, sweet/floral like a green oolong, and a little umami; there’s a very full and creamy mouth-feel. I find myself enjoying the flavor for several breaths after sipping. On to my second steep already!
2tsp oolong, 1/4tsp schisandra, 8oz water
Preparation
205 °F / 96 °C
0 min, 30 sec
