4g/80ml in a glazed gaiwan rather than a pot, because this stuff is pungent!

This is exactly what I wanted it to be. I love sticky rice herb. I’ve been keeping the cake of this on its own out in the open in its wrapper, as you could smell the sticky rice even through the ziploc bag the cake was originally in. Far away from my other puerh!

The shou here goes very dark fast and gives a nice thick carrier for the flavour, while otherwise staying out of the way. (File under sticky rice tea rather than shou, really).

Nom nom.

Flavors: Rice

205 °F / 96 °C 0 min, 15 sec 4 g 3 OZ / 80 ML

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