At 10 years old, this tea is boring and watery for the first few steeps — I’ve brewed it at 6 and 7g/100ml, and will up it to 8g next time — but around steep 4 it reveals an interior life: flowers and the prickle of camphor and a little barnyard. By steep 5 it begins smoothing out, and the huigan becomes notably cooling. Whether I’ve brewed it well or poorly, the most remarkable thing about this tea is the cha qi. In general, I react most strongly to the caffeine in tea, but here the qi is super calming and fuzzy-brained. A real two-hit stoner high — I can only drink this tea on a weekend.
Preparation
7 g
3 OZ / 100 ML
