I’ve been drinking this tea for a month or so and for a few days have been having it as my morning tea. It has that briskness of a Ceylon, but not too much. It makes a nice brown liquor and is very soft on the palate. It is a very coarse tea, meaning that the leaves are whole leaves not broken bits. It also has some of the camelia flowers in with the tea. All in all I have been really enjoying this tea, stronger than my usual Darjeeling but really nice in the drinking and nice in the finish.
I’ve been playing around with the water temperature and lower temperatures don’t do it justice. I let the kettle stop boiling for a minute but hardly longer than that. 5 minute steep time.
Preparation
200 °F / 93 °C
5 min, 0 sec
