This is an expensive, touchy, hard to work with tea. And it’s amazing.
Pro tip: Normally I’m not a stickler for making sure your water doesn’t boil before brewing (I let it boil then cool pretty regularly), but for this it really makes a difference. Boiling cuts back on the brightness of the cup exponentially.
Tried the leaves over vanilla ice cream. Not really my cup of tea, but it was relatively tasty.
Preparation
165 °F / 73 °C
1 min, 30 sec
