Tasting Notes: burnt sugar • cocoa • rose
Origin: Hunan, China
This rich, fragrant tea from China yields a sweet, creamy liquor with deep notes of burnt caramel and cocoa, with a lingering rose finish.
Infusion: For an 8 oz serving, steep 1 heaping teaspoon of leaf in 205°F water for 4 minutes.
Ingredients: Camellia sinensis leaves.