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drank Chinese Breakfast by Rishi Tea
10 tasting notes

The folks at Rishi teas have done a great job of making affordable vareitals availible – in this case their “china breakfast” whole leaf. this is a Yunnan red – a style that gained huge popularity in the west in the early 1900’s and for a long time was the basis for English “brekkie” blends until cost/politics drove them to more heavy assam/ceylon blends with less “Red” & Keenum.

Red Yunnan is more fermented than golden yunnans, both from the same base trees that also make Pur-eh’s I think goldens are fired less and rless as well.

Brewed 4 min with boiling water in my Miracle – This is red copper in the the cup, the big malty nose of yunnan, and I associate with “brekkie”. Malt and dark chocolate taste, with a little sour after prevelent of most Yunnans. Full body mouth feel, very little astringency. I like it with a touch of milk in the morning. This is a good brekkie.

I am playing with blending a little of this with some keenum and some assam and ceylon to get a full leaf “North side” brekkie.

Marie

Just started out blending with my collection, and haven’t yet ventured into blending my straight blacks. I have mostley China and Ceylon blacks, with some preblended brands that include assam and darjeeling. Any favorite brands of blacks that hold up to black blending well without getting lost, or over-powering?

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Marie

Just started out blending with my collection, and haven’t yet ventured into blending my straight blacks. I have mostley China and Ceylon blacks, with some preblended brands that include assam and darjeeling. Any favorite brands of blacks that hold up to black blending well without getting lost, or over-powering?

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