“Brewing this tea in a gaiwan with hot water for a very short time (gong Fu style) is a luxury. I did about 10 second infusions and the flavor is so chocolatey and rich, the aroma brimming with...” Read full tasting note
“Most of the time when brewing black tea for myself at home, I tend to use my zhong and take as many infusions as I can get. I decided to just make a pot of this for two reasons. 1 being I didn’t...” Read full tasting note
“I’ve become quite a fan of brewing the finer black teas of China with zhongs and not filters. In such a small vessel, the leaves seem to fill the entire space with their burgeoning flavors, and...” Read full tasting note
“Lipton-esque, brisk. May have been over steeped. Not reminiscent of the sweet maltiness I expect from a Keemun.” Read full tasting note
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