Hu-Kwa is the potters' staple post-lunch pick-me-up at the East Fork workshop. Lapsang Souchong is a smoky black tea, and Mark T. Wendell's Hu-Kwa variety "gains its distinctive flavor and smoky tang from the pine fires over which it is fired during the final drying process," creating a satisfying mellow cup for any time of day.
- From Mark T. Wendell
- Available in 4 oz. and 8 oz. tins (4 oz. shown here in hand)
- Brewing instructions: Bring cold, filtered water to a rolling boil (205-212° F). Using one rounded teaspoon of loose tea or one teabag for each cup required, pour the boiling water over the tea leaves. Allow your HU-KWA Tea to steep for 5-5 ½ minutes. Stir, and let the tea settle for about one-half minute. Once the ideal brewing time has been reached, the leaves should be removed to prevent further steeping. HU-KWA Tea is best appreciated when drunk clear. Milk or too much sugar compromises its delicate flavor. A little cream goes well but sugar should be used sparingly.