“Another one from the Tea Thoughts fall countdown. I don’t generally like dancongs, so I wasn’t very excited to see this, but I can see why they named it “breakfast”. It actually reminds me of a...” Read full tasting note
Harvested from hundred-year-old, wild tea trees, the deep roots of these ancient “dancong” plants are enveloped by volcanic, mineral-rich soil, which translates into more phytonutrients and complex flavors. We selected this particular micro-lot for its malty character featuring rich aromas of dark floral honey, roasted chestnuts, & spice. Because the leaf is lightweight & voluminous, we suggest using a heaping tablespoon of tea leaves per 10 oz of water for full flavor.
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