I had enough of this left over to give it a second chance (and third chance, honestly), and I recalled seeing someone on this site add maple syrup to a souchong, so I thought, why not?
Turns out maple syrup does improve it by a whole other dimension. Sweet + aromatic is a good combination. This is more like a breakfast tea preparation now, but souchong is a strange creature anyway…(I still don’t understand why Wikipedia has it as “regarded as tea for Westerners in China”, that’s a little drastic, don’t you think? Anyway, I know plenty of family and friends in China who enjoy it…)
