黑桃紅茶

The leaves unfurl slowly in the gaiwan, and you can taste why — that high-altitude misty growing season really comes through in the first steep. I've had three cups back to back and each one stayed smooth without a hint of bitterness.

The mist up in Guzhang really does something to these leaves — the first steep came out thick and sweet with almost no bitterness. I've been drinking it every morning for a week now and the flavor holds up through at least four infusions.

The slow growth from that constant mountain mist really comes through — the leaves unfurl into something deeper and more layered than the everyday stuff I'd been drinking. Two steepings in and it was still giving.