Recommended
This tastes toasty and mineral-y. I think next time I will steep it longer to give it more flavor, but I am glad that it wasn’t astringent at all. The lack of astringency is why I tend to prefer oolongs to blacks. I think I will have to play with this one a little longer.
Preparation
190 °F / 87 °C
3 min, 0 sec
1 tsp
8 OZ / 236 ML