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Been drinking this all day…

It sort of grows on you, I guess. It is like a “swilling” tea in a way. LOL

Easy to just guzzle through out the day because it is not expensive, nor is it too strong or all that other tea jazz prep work (like some raws and senchas)

And it is still better than Lipton’s or Louisianne.

Preparation
205 °F / 96 °C 0 min, 30 sec
Terri HarpLady

OMG!! You’re in St. Louis! So am I!

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Terri HarpLady

OMG!! You’re in St. Louis! So am I!

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I am into puerh teas: raw & cooked, aged or ripened. A good friend of mine sent me a sample of a puerh tea and I fell in love. Before that time, I really only drank black teas, and those were iced! Obviously I was tea challenged.

Puerh teas are very unique, I’ve found. I have even had different tastes come from the same beeng cha! Mostly my collection is ripe (cooked) puerh from Yunnan region only. I intend to branch out my tasting horizons into raw puerhs, and if I can afford them, some aged raw puerhs. (the really good ones tend to be pricey, like over $50 for a tea cake pricey)

I do enjoy a good oolong or cuppa black tea, but mostly my enjoyment and passion is for puerh teas.

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St. Louis, MO

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https://plus.google.com/11615...

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