Description

During the Dragon Boat Festival in summer, sweet or savory glutinous rice dumplings wrapped in bamboo leaves, called zongzi, are traditionally eaten in China and Taiwan. This tea is inspired by that culinary specialty, wrapped in a bamboo leaf shaped like a zongzi. The bamboo imparts sweetness to the infusion, while the tea inside is a very high-grade Qimen, known as Keemun in the West, with glossy black curls rich in aroma and flavor.
\nWe recommend using one dumpling for a gaiwan with infusions at 85-90°C for about 30 seconds, then increasing the infusion time after the third infusion. Alternatively, you can use a tall glass to watch the dumpling open slowly, with longer infusion times.