drank Copper Knot Hongcha by Teavana
2 tasting notes

I’ve always found the Copper Knots, as I’m fond of calling them, to be aesthetically pleasing, which is what first drew me to these leaves. As someone who likes a strong pot of black tea, I find the Copper Knots to be particularly forgiving. As long as you let the water cool a bit from a boil before pouring it in the pot, you can let it steep a little more than recommended and get a robust, deeply flavored brew that’s strong yet not overly bitter. I’m actually bummed that Teavana appears not to be carrying it anymore. . .

200 °F / 93 °C 5 min, 0 sec

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