This has made its way to the “just make iced tea out of it and get it out the door” queue. It’s a roasted oolong, but a finicky one: there is about a quarter degree and nanosecond sweet spot to keep it from turning bitter. Life is too short for finick.
That said, bitter-ish is better-ish when it’s on ice. We’ve got a nasty stretch of hissing weather ahead (thank you, Rosehips, for the turn of phrase!) so there’ll be plenty of opportunity to sip this one down.
