I’ve been drinking this since 6:30 this morning and it’s still going. I typically give the first few steeps about 20-30 seconds before pouring it into the cha hai. I change the time based on the intensity of the flavor.

I get strong notes of roasted walnuts, dark rich coffee, chocolate, sweet, and malt. On the account there being so many infusions, I tend to stop noting after a while. I like that longevity keeps on giving and that the price is reasonable. I tend to keep this in my inventory at all times, on the account that it brews well gongfu, western, or grandpa style. I tend to drink it gongfu at home or allow the leaves to sit in my thermos at work.

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Mostly drinking sheng/shou puerh. Gongfu daily; western brew at work.

More to see at the IG account: Madhatterteadrunk

Drinking down a lot of my teas in 2020. I may not observe these sessions as much as I’d like, but I’ll note them, when the mood strikes.


Northeast Ohio

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