
Early versions of this blend had been micro-batched in our kitchen for years using our Sticky Rice Tuo-cha. We had to call in a favor to get the sticky rice herb in a loose form, before we could offer it to you, but low and behold, it's here! Sticky rice herb, China Velour Pu-er, cinnamon bark chips, clove, and cardamom make up this tasty and nuanced treat.
Steep Time: 4+ min
Water Temp: 200º-212º
TSP per 8 oz.: 1
Infusions: 1