I seriously love this stuff. And not just because it’s got an extraordinary amount of caffeine (which I find valuable in a tea, dangit – just not the make or break element of it). Open the wrapper and smell hay in the sun. I loooooooove the smell of hay. The liquor is thick and sweet, though not in a sugar sweet way, but that same hay sweetness… and maybe some date. I can drink this hot, or (gasp!) iced. It’s fabulous, either way, and everyone I’ve served it to has enjoyed the heck outta it.
The first time I tried this tea was at a local Taiwanese restaurant – the server is a terrific dude in the local tea community and he gave us a pot to try while we ate. Hooked me immediately, and hard – he kept adding boiling water and it kept tasting amazing. There’s no over steeping – it doesn’t get bitter, though maybe a touch astringent and strong like bull!
I don’t really measure when I make a lot of my tea, so the below is a guesstimate. I tend to use more leaf and less steeping time. Impatient, much?
I bought 3 cakes. Two are in storage right now, but they won’t be staying there for the super long term.
I might have to buy 3 more if I actually do want to see how they store long term.