eliyahu Send Message

I brewed this tea gong fu style as I do for most teas.
The steamed leaves have a very intense aroma of Yew Wood which acquires a shroomy and honey like aroma when washed. I had to wash this tea twice, one short and one long, before I felt confident that it had opened.
The liquor itself is a very gentle one with a more oak-like flavor and hints of moss with a dusty mouthfeel. You can really taste the age and the dusty dry air of the Himalayas.
Also, whoever tasted stonefruit in this tea is tweaking! There are no fruit notes in it AT ALL!