Wow, been awhile since I’ve updated here. Oops…
A couple of nights back, I dipped into my stash of Bai Lin for only the second time. Even when brewed quick and without stringent temps/times, it is one amazing black tea. One would expect it – by appearance – to be like a normal Dian Hong, but it has more in common with (fittingly enough) Keemun Gong Fu. It’s silky, honey-like, vaguely sweet, mild on the malt but still there, and only moderately astringent on the finish. I only wish I had more of the stuff.
Preparation
205 °F / 96 °C
3 min, 0 sec
