Tasting Notes: bold • earthy • burnt caramel
Origin: Yunnan, China
An aged tea with a pungent camphor aroma, and flavors of mushroom and burnt caramel.
Infusion: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 212°F water for 4 minutes. Great for multiple infusions; try short steep times and gradually increase times with each consecutive steep.Enjoy!
Ingredients: Camellia sinensis leaves.