Every year, tea masters retrieve stored teas to determine the art of the roast. He dials in the temperature of the charcoal and spreads out the dark emerald tea pearls in the bamboo barrel.
The heat will remove traces of summer rain and accentuate the depth of flavor from aging. Some years are more extraordinary than others. We particularly adore this vintage 2011 Frozen Summit.
It tastes of molasses and toasted walnuts. The mouth-feel is round, with flares of subtle tobacco.