Tried this one western style today, and it was everything I wanted. I enjoyed it a lot more than the davidstea yunnan black. It still has that earthy note that I found so disconcerting about that one, but it’s a lot less potato-ey, and it’s there almost as an afterthought, hidden behind the chocolate and the spice. With a bit of chocolate, it acquired a creamy note that I liked a lot — I’ll have to try this one with cream and a bit of sugar. I also think it would go quite well with honey, and I’d really like to try it in a chai…
Basically, I’m glad I have a whole ounce of this one, because I’m so not done experimenting. =]
Preparation
Boiling
1 min, 30 sec
