- Tea Knowledge
A counterpoint to greener, floral oolongs, these dense, pebble-sized pellets have been heartily roasted and stored for two years, generating rich, savoury flavour, and the sunny alpine air of their provenance in the Taiwanese highlands is traded for the shaded auspices of a wooden pagoda or mountain lodge. Here, one can sample malty roasted grain, coconut curry, and the dark syrup of forest berries lingering on the back of the tongue. The parade of spices that wafts through the sinuses makes it an excellent accompaniment to salty snacks, or a richer alternative to a spiced wintertime tisane. Either way, its sure to fill both belly and nose, and prompt discussion of distant exploits and future adventures in the wilderness.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot.