Dragonwell

You arrive at the edge of a glade, in the shadow of a tall forest, and the path you have followed twists out of sight into the ancient woods. The quick breath of your steed reveals that he too has detected the malice that surely awaits you. With one hand on the reins, the other gripping the worn leather of your sword handle, you pass the first line of trees. Almost at once you become aware of a stone wall, ornately carved, nearly covered in vines that parallels your path. There is no wind, but your nostrils are greeted with the smell of decay, ageless and cloying. Soon, however, it is replaced by something unexpected — yes, I sense it too — chocolate, followed by buttered corn and peas. Mom must be home! And she’s making dinner!

For a satisfying experience, brew this Chinese green tea using water at about 160 degrees. You can get there one of two ways: heat your water to a boil and let it sit for a couple minutes before you pour it over your leaves, or just heat it until it starts to steam. The choice is yours. Be careful not to steep it for more than 2 and a half minutes. Hang onto the leaves as this tea is great for a second or even third infusion — we usually double the steeping time with each additional round.