Ah, ah, ah — and what a good challenge that is, Gwen-guniang!
I have to say... the diānhóng gōngfū tea. Of the highest quality, the leaves are both gold and black, and the taste is very robust but sweet, unless left for too long or boiled in too hard water, when it becomes bitter... like a completely different taste.
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I have to say... the diānhóng gōngfū tea. Of the highest quality, the leaves are both gold and black, and the taste is very robust but sweet, unless left for too long or boiled in too hard water, when it becomes bitter... like a completely different taste.