After our huge gorging on Chinese the other night, I felt a little greasy, little icky. So of course I had leftover Chinese for lunch the next day and immediately regretted it. I have reams of straight oolongs in my tea drawer at work, but this just hit the spot. It’s lemony without being tart or overly sweet, and when it starts to cool it turns to a great mellow oolong.
Preparation
Boiling
2 min, 30 sec
2 tsp
16 OZ / 473 ML
