I loved the idea of this one, but for me it turned out a bit weird. The oolong base is rich, creamy, and floral, which sounds great, but somehow it tastes at odds with the lemon and ginger. I think ginger needs an earthier or maybe just a milder base. Not getting any cookie hints here, which is too bad because a buttery cookie note might actually tie this all together.
Preparation
180 °F / 82 °C
3 min, 0 sec
1 tsp
8 OZ / 236 ML
