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93

I posted on this tea at greater length on the EoT website, but wanted to make mention of it here as well. Oolongs were my intro to the culture of teas some years ago and will always have a special place in my heart because of that, however of recent I noted that my desire for them had begun to wane in favor of red or puerh. This tea however, changed this dramatically. I once again find myself looking for oolongs to steep.

While the aroma and taste of this tea are exceptionally complex (notes of roasted sugar cane, wood, earth…), it really is the effect of the cha qi that lingers with you at considerable length. During my first session with this tea, it sunk deep into my chest before radiating out into my limbs. It was so beautifully calming that I struggle to remember another time in my life that mirrors it. A truly outstanding tea that deserves attention.

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I trained under a CIA graduate as a baker/pastry chef in the early 90s. I then delved into the world of chocolate head on, culminating with taking a foundation chocolatiering course in France at Valrhona. While chocolate remains a major part of my life, tea developed into my strongest passion following a transcendent experience with a wonderful Tie Guan Yin. I have a particular fondness for aged teas of all varieties which I blame on my recently discovered white beard.

I am at present, a publicist at Forced Exposure -a music distributor.

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Arlington, MA

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