3 Tasting Notes
I start each teaching day by steeping myself a large cup of Dragon Pearl tea before my students arrive for the day and let the jasmine smell permeate at my desk.
In my large (16 oz) mug, I add in about 10-12 pearls with hot water that I temper with a bit of cool water so that it isn’t boiling (no temperature adjustment on the kettle at work), and I let the pearls unfurl in my cup.
I get a decent 3 infusions from the pearls before I consider adding new ones into my cup.
Preparation
Nothing like drinking Saigon Chai on a cold (-40C/-40F) winter day to warm up. I am able to detect the different spices of Saigon cinnamon and cardamom the most, followed by the ginger and cloves. I think I will need to crush the pink peppercorns to detect more of their flavour.
I find that on it’s own, the tea can be bitter if over steeped, but with a bit of soy milk and some honey or agave nectar, this tea shines. On the 2nd steeping, the tea has mellowed a bit more that I can have it without soy milk and only with honey/agave.
Flavors: Cinnamon, Cloves, Peppercorn
