“Goodbye weird tea! SIPDOWN 72 I took the rest and just brewed it grandpa. And it is still same, refreshing, light, slightly creamy, fresh air, little remininding petrichor. A wee of vegetal and...” Read full tasting note
“This is what I consider to be one of the strangest steepable things in my cupboard, behind the insect tea-poop tea from Liquid Proust (which I haven’t worked up the nerve yet to try). Crab legs...” Read full tasting note
“Had this Grandpa style on Monday… Y’know when people saying something like “Oh, this just tastes like tea” as if all tea tastes the same!? That drives me crazy, and yet I do simultaneously kind of...” Read full tasting note
Our recent addition to the Bitterleaf “weird” collection is not actually tea, but rather a parasitic plant that uses the tea trees of Jing Mai as its source of power. Bearing resemblance to the crustacean of the same name, Crab Legs are treasured in traditional Chinese medicine, but also make for an enjoyable drink all on their own.
Brewing crab legs is as easy as boiling 2-4 grams in a large kettle for several minutes, and then adding more water to re-brew as you go. They produce a tangy-sweet soup with an herbal quality. Additionally, there is quite a nice huigan that lasts in the throat.
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