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:
- 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
- Set leaves aside to dry
- Pour yourself 250 mL of your whiskey of choice
- Place the dried leaves into the whiskey to infuse for at least 45 minutes
- Strain and enjoy neat or on the rocks, responsibly