My experience with this tea may differ somewhat, because I have stopped trying to be so meticulous with my verdant teas and started brewing them the way tea was brewed in my childhood — Russian style. Throw an approximate amount of tea into a warm teapot, pour in some boiling water, wait an approximate amount of time, and dilute with boiling water if necessary to obtain an approximately preferable concentration. I know some people would cringe if I told them this. But you know what? Good tea is still good tea. It’s just less fuss this way…

I find myself reaching for the Yu Lu Yan Cha when I’m in a particular sort of mood. When the Golden Fleece would be too light, too perfect, and the Zhu Rong somehow doesn’t seem right. It’s like the Zhu Rong, or my favorite ceylon (strange as that might be?), but it strikes me as having something darker, deeper, murkier to it… it makes me think of a swamp, or a wet redwood forest…

(I’m being a little too rambly and poetic, but that’s because it’s five in the morning…)

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Hi! I’m a linguistics major at a certain infamous east coast tech school, I write, I rock climb, and I have a mild obsession with Diana Wynne Jones.

I’m also Russian, which means I’ve been drinking tea all my life — always loose leaf, and always black. Black teas are still my favorite, but of course I dabble in a bit of everything. I really like ceylon, I recently discovered puer, and I’m having a lot of fun exploring flavored black teas (and making silly fandom blends on adagio…).

My tea cabinet may or may not be accurate at the moment, as I am transitioning between locations…

Rating system (work in progress):
95 – Wow!
85 – My favorites. Cupboard staple material.
75 – Really good. Debating whether to keep it around…
65 – Quite pleasant, but not for me. I probably won’t (re)purchase.
55 – Just okay.



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