Has anyone else ever had dried bok choi? It’s a chinese ingredient rarely seen outside a traditional Chinese kitchen. Even my mom doesn’t cook it much since she believes that fresh vegetables have more nutritional value.
Well, if you’ve had dried bok choi, you’ll know what the fourth steep of this tea tastes like.
Fifth steep is a little less vegetable with some creaminess making a come back. The flavor is still strong.
I just pulled out a stem with three leaves and a bud attached. It’s about 2 1/2 inches long. How did that get rolled into a tiny little ball? Magic.
Steep six was over-steeped. I walked away to do something else and totally forgot about it for a good 15 mins. Tastes very strong and a tad bitter, but that’s entirely my fault. There’s a strong coconut flavor now. Nice! What will this taste like next?