This is one sweet tea, and it’s full-bodied and complex. I found myself taking my time drinking it because of the building sweetness and thickness that stays in the mouth in the way that bitterness builds in the mouth when drinking successive cups of sheng puerh. The lack of pile fermentation in this relatively new production is such that the tea might be described as semi-dry or something. It definitely reminded me of a nice, tippy, sweet, and chocolatey Yunnan gold bud black tea.
Preparation
205 °F / 96 °C
4 g
2 OZ / 60 ML
