Another go at this oldie, this time as a digestive following a dinner of homemade Thai red curry. The alkaline flavor and ashy taste of this aged da hong pao were definitely muted after eating such a flavorful dish. I enjoyed the profile of the tea better following my meal versus having it on an empty stomach/clean palate. I still can’t seem to pull more than 4-5 (if I include the rinse) worthwhile infusions; like an oolong that’s given up a bit of its youthful essence with each trial by fire, I also don’t exactly possess the vigor that I once did. Can’t fault the tea for that. There is still a mellow strength to this tea.
Book pairing: Simply Thai Cooking by Wandee Young and Byron Ayanoglu
These recipes are excellent for restaurant-style Thai without being drowned in sugar, salt and oil.