Yum yum yum yum.. I don’t know how any flavoured tea can compete with this. I mean, seriously? Ok, to be fair, this type of tea apparently uses lychee, rose and longan (Wikipedia: Dian hong tea) in the “fermentation” (oxidation) process, so it could be vaguely classified as a flavoured tea, but its creation is so masterful and the way it stands up to so many infusions gets me rambling on and on about its wondrous ways………
I sometimes have a hard time throwing out these leaves, they’re so beautiful. Do you ever play with tea leaves?
