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I’ve been drinking this tea quite a bit lately, almost to the exclusion of everything else — even my usual pu-erh. I’m particularly impressed with its re-steepability and its ability to take a really long steeping to produce a strong, fragrant cup without bitterness.
Today my custom pu-erh/lapsang blend fortified us as we worked in the garden, transplanting and dividing perennials and creating a new 10×50 foot bed full of daisies, monarda, salvia, lilies, and hostas. We worked for an hour, drank a cup, worked for another hour, drank another cup — until we were done.
For some unknown reason, we drank this after dinner last night. It didn’t have the same relaxing and digestive effect that the silk tie guan yin did. Must remember to stick with the oolongs after dinner and leave the heavily fermented yunnanese teas for the morning and afternoon.
c’ est un de favori aussi. et je lui ai dédié une théïère en terre de Yixing.
C’ est un thé tout simplement magnifique !