Found a packet of this at the back of the cupboard while looking for a green tea to cut the caffeine headache from too much coffee and not enough sleep this week. I think it arrived as part of my Tea Club membership (now lapsed). Anyway, it’s doing the trick. It’s light, chestnutty and the aftertaste goes on for a while. The liquor is almost clear and the dry leaf has a pork chop smell to it that I have noted before with other Long Jings. It is doing the trick, so I can get back to focusing on editing without coffee jitters. Yay! Boy, do I know how to live! ;)
Preparation
150 °F / 65 °C
1 min, 0 sec
