The leaves are really neat to look at, dry they’re a dark grey colour and loosely twisted – they’re also very big, which makes judging how much leaf to put in a bit difficult. When they’re steeping the leaves turn green but with reddish-brown spots, almost like the tea is rusting. Of course I know this is caused by the partial fermentation but it looks quite neat. The brew is fairly light, the colour of pale amber when I did the first steep at 4 minutes.
This tea goes surprisingly well with leftover chinese food – or maybe not so surprising considering the origins of this tea. It’s seems to make the tea taste particularly light and fruity, like peach maybe.
Preparation
200 °F / 93 °C
4 min, 0 sec
