I’ve been enjoying this tea all week “grandpa style”. Loose leaf in the bottom of a deep, glass mug, and just keep adding hot water as it runs out. Eventually all the leaf sinks out of the way so you can drink easily, but my dentist makes me use a glass straw so that she doesn’t lose 30 minutes of her life every six months scrubbing tea stains off my tea, so I can just dive right in and not worry about that. Shi feng is a great tea for drinking this way. It really has to sit in the same water for a long time before it starts to seem over steeped.
Brewed this way I get a very soft, round, thick, almost sweet cup. There’s a long finish which transitions to a drying astringency, a bit like sautéed mature spinach.
The “flavors” list doesn’t let me indicate “buckwheat” which is what I really mean by wheat.
Flavors: Artichoke, Broccoli, Kettle Corn, Wheat
