I had a bit of this around from a few weeks ago (I’d bought it to make iced tea for a day in the park) and I need to come up for a bit of air from my endless days of yixing bliss, so I decided to polish this off with a nice big cozy pot.
This is a tea I associate with cold, New England days, so I can’t say as I ever crave it here in Houston. But, the citrus oil is fantastic iced and produces a brew which doesn’t need sweetening to be thirst quenching on a hot day. Bright and crisp and that’s all you need.
Brewed hot, this produces a dark, brooding cup. Still with that strong citrus edge, but a bit astringent and cloudy, too.
A good change of pace from cup after cup of yunnan golden and sweet shu pu-erh.
Preparation
Boiling
3 min, 0 sec
