شاي الرمان الأخضر

The wok-fired green tea leaves give it a lovely toasted aroma that balances the pomegranate’s tang, so each sip starts sweet and finishes with a clean, crisp bite. I’ve been brewing it iced in the afternoons and the tartness really wakes me up without any sugar.

The tart pomegranate hits right away, but it settles into a smooth, mellow green tea finish that’s surprisingly refreshing. I’ve been brewing it iced every afternoon since the bag arrived, and the leaves hold up for two steepings without getting bitter.

The hand-tossed wok drying gives the leaves a really smooth, toasty base that balances the tart pomegranate perfectly. I’ve been brewing it hot in the mornings and it’s become my favorite way to start the day.