Shui Jin Gui yancha boasts chocolate, orange, and mineral rock profiles. Complimented by the spice and oak richness of a whiskey, I experience fruit-forward and depth unknown before. 

How I made this:

1. Brew 8g/100mL of Shui Jin Gui gong fu style (I encourage you to play with other rock teas as well) for roughly 3 infusions. This awakens the leaves and gives you a chance to appreciate the tea before infusion
2. Set leaves aside to dry 
3. Pour yourself 250 mL of your whiskey of choice
4. Place the dried leaves into the whiskey to infuse for at least 45 minutes
5. Strain and enjoy neat or on the rocks, responsibly

Steep well!

-Marco