It’s pretty good! Sweet, malty, dark, and earthy. No complaints. I brewed this in my travel gaiwan with boiling water, starting at 30 seconds and adding 15 after an initial rinse.

Flavors: Dark Chocolate, Malt, Sweet

Boiling 3 g

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I’m passionate about tea, good books, classical music, and botany. I brew my tea gongfu style. I drink a lot of puerh and oolong (usually darker ones, but I’m by no means opposed to a good li shan). If I had to pick a favorite catigory of tea, it’d probably be wuyi yancha. I’m always on the hunt for new teas and teaware, so send me your suggestions!


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