Found a sample of this in one of my tea drawers and decided to have a short gongfu session.
Smells incredibly salty and savory- like a bean stew. Tastes equally as savory as it smells, with an added roasty quality that is not as apparent in the aroma.
Because of the savory quality, I decided to use some of the leftover leaves in a recipe that I used to make often, but haven’t made in awhile. I crisped the spent leaves in some sesame oil and added them to a quick kimchi fried rice. So good.
Flavors: Beans, Cabbage, Roasty, Salty