Image 1 of 3
Image 2 of 3
Image 3 of 3
This tea is a personal experiment gone well, crafted in collaboration with our Master Tea Maker. We precision-roasted these leaves for a total of 60 hours (in 15-hour increments). The dry leaves immediately remind me of baked goods and an old library. Once you hit them with hot water, the aroma off the wet leaves becomes incredibly potent, emitting distinct notes of roasted barley and resin. On the palate, though, it’s completely smooth, mellow, and almost creamy with a hint of tropical citrus. It’s one of those epic teas that easily lasts for an extended, 10-infusion session.
What to expect: Deeply smooth, mellow, and an ultra-potent aroma