I think this is the tea I have – the label on my sample says "Mt. Banzhang Farmer’s Cooperative ’03 Sheng.

Brewed it in my gaiwan, in my typical clumsy fashion. It seems like I always try to do a gaiwan brewing when I have other stuff going on and I’m constantly interrupted.

This is nicely smokey – not overwhelming like the lapsang souchong I tried a couple weeks ago.

And man… it goes good with the marshmallow filled chocolate easter bunny that I just bit the head off of :D

Preparation
175 °F / 79 °C 1 min, 0 sec
Bonnie

Puerh and chocolate…yum!

Skulleigh

Indeed, Miss Bonnie!
Happy Easter, BTW :)

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Bonnie

Puerh and chocolate…yum!

Skulleigh

Indeed, Miss Bonnie!
Happy Easter, BTW :)

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When I was a very young child, I swallowed an ice cube whole. It got stuck in my throat, and my mother had me drink hot tea to melt it away. That started a love affair with tea that has never abated.

I dabbled with Celestial Seasonings and other grocery store teabags for awhile, in my young and foolish days. But a few years ago, my husband got me a tea of the month subscription from Adagio, and I found that there was a whole other world of tea out there that I had never experienced.

I love drinking tea, and I love the personal ceremony of making a glass or pot of tea for myself. It’s like a meditation.

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