Description
Made from the bud and first leaf of mature arbor trees rather than young plantation bushes, which is where the weight comes from. Oxidation is complete and the drying is gentle, so nothing tastes baked.
Expect a red-amber liquor, a smell of cocoa nibs and baked sweet potato, and a texture that coats. It is the one tea in the shop that takes milk without being ruined, though we would rather you did not.
How we drink it
Brewed short and hot it gives many rounds. Western style — a teaspoon in a mug-sized pot for three minutes — is honestly excellent and much less trouble on a weekday.
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