The Leaf: The dry tea, beautiful curls of tiny tips, has a surprisingly fresh aroma. After enjoying 3 good steeps, a close look at the wet leaves revealed that a bud, or a bud and one small leaf, were picked to make the tea.
The Liquor: Round, malty flavor enlivened by subtle notes of black pepper. Smooth, full body with nuances of baked yams and damp wood. Clean finish with a delicate dryness. I added soy milk to the latter half of one cup, with a squirt of agave, and the tea flavor came through nicely, bringing it’s stimulating, spicy element along.
Preparation
205 °F / 96 °C
3 min, 15 sec
I LOVE (and miss) Norbu (from my stash)