Decided to throw a few snow chrysanthemum flowers into my mystery Hong Kong hei cha after reading the chrysanthemum tea thread in the discussion section. Neglected to rinse it first so the brine flavor of the dark tea combined with the strange and inexplicable briney flavor of the snow chrysanthemum to make super brine.
Subsequent steepings were much better with the flowers adding a pretty red color. I didn’t add enough to pick out its flavor, but it did round out the dark tea nicely. I even threw in a few more during the later steepings once I thought the first few were spent.
