Gongfu 3.3

Ingredients: Black Tea, Milk, Pistachio Cloud with Toasted Meringue, Less Ice, Less Sugar

Method: Stir the tea in tradition, infuse it with new inspiration

Result: Gongfu3.3

@heytea.usa: Ningde black tea, hailing from Eastern Fujian, a land rich for tea-growing and home to generations of families who live by cultivating and crafting tea. Each pluck is a carefully selected one bud with two or three leaves; every twist and roll is exact in strength. Passed down through generations, these Gongfu techniques shape a tea that tastes of honeyed fruit.

No.3 pairs black tea with milk, a nod to the style once beloved in Western aristocratic tea parties a century ago. The milk softens the astringency of the tea, making it smooth and approachable, even for the most refined palates.

A thick layer of pistachio cloud on top, finished with a soft ring of toasted meringue, marked as 0.3, completes a modern tea ritual of elegance and depth

Tasting experience: First, the toasted marshmallow around the edge of the cup touches my lips. Then the sweetness and the cloudy, mushy texture of it are combine with the fragrance of the pistachio cloud milk foam, followed by the a little bitter black tea intertwined with rich milk. The amount of ice made the drink a little icy, but not too icy for NYC November. The less sugar made the black tea fragrance stand out more and made the drink not-too-sweet with the marshmallow on its edge.

Clara’s rate: 9/10

You could find it at Heytea lab(Times Square).

It reminded me of milk tea back in China (not-too-sweet). Pistachio has been a very popular ingredient ever since last winter; its nut scent beautifully twined with black tea’s.