I’m going to do a tasting note for this one (#56) now, even though I actually drank it a couple of weekends ago, because it’s a home/weekend tea, and it’s Monday, so if I don’t retroactively write this note it will get lost in the rest.
The reason that this is a home/weekend tea is that it has an Assam base, and is way to strong/astringent for me without additions. It does, however, make the best Hong Kong-style rose milk teas. I used a recipe from Lupicia that I always keep on my fridge. De-licious.