I haven’t had this in ages but for some reason I was just in the mood for it this morning. Does a tea this oxidized go stale? Like a Da Hong Pao, I imagine it will be good for a long time.
I was doing shorter steeps of this in my gaiwan this morning. It gives off a very roasted aroma and flavor, which is good for coffee drinkers. Other flavors I am picking up are mushroom, cinnamon and a bit of stone fruit. This tea is not for everyone, it does have a rather strong flavor and some people don’t seem to like roasted teas. I want to try drinking more of mine while the weather is colder, seems appropriate somehow.
Preparation
200 °F / 93 °C
1 min, 0 sec
1 tsp
4 OZ / 118 ML
