It’s malty and astringent, and when overbrewed or overleafed, turns bitter and biting—nothing new for a hong.
It’s bright and dark at the same time. There’s a bit of an autumnal leaf pile and sweetness that lends to the bright side, with a hint of cocoa lending to the dark.
I think the astringency is a bit much in this tea to keep me from getting any more.
Preparation
Boiling
0 min, 15 sec
