For a decaf, this cup is decidedly self-assured with floral notes, medium body, balanced astringency, and a long finish. Enjoy as is, hot or iced, or compliment with milk.
Note that using a more leaves per cup is a common approach when brewing decaffeinated teas, as they do brew a little lighter.
The supercritical CO2 acts selectively on the caffeine, releasing the alkaloid and nothing else. Water-soaked tea leaves are placed in an extraction vessel. The extractor is then sealed and supercritical CO2 is forced into the tea at pressures of 1,000 pounds per square inch to extract the caffeine. The CO2 acts as the solvent to dissolve and draw the caffeine from the tea leaves, leaving the larger-molecule flavor components behind.
Bring filtered or spring water to 212°F. Add 1+ tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 4 minutes.