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It took me a while to get the right time and serving size for this, but I think I got it. I need this strong, especially on a cold, rainy morning like today’s. 3 balls for a single cup, 5 minutes in boiling water. Resteeping once or twice will keep me going until lunch.

Way heavy on the cinnamon, but pretty decent as far as iced chai lattes go (not that I’ve had any others besides Starbucks). I’m detecting a little bit of mint too.

As the leaves are steeping, the aroma reminds me of fresh, steamed corn on the cob. I’m getting a little bit of chestnut as well, and taste-wise, the touch of lightly-sweet flowers is just plain awesome.

I always seem to confuse Yuzu with something else. For some reason I used to think it was a type of herb, when it’s really citrus (grapefruit-like)! After one whiff of these dried leaves though, I will never make the same mistake again. The tea itself is rolled Tie Guan Yin (Iron Goddess Oolong). Steeped for 4 minutes. A nice after-lunch tea.

It’s good to be back in New York, albeit for only a few days. Sitting here at Radiance Tea House and this Gyokuro is delish, yo. The wet leaves smell amazing, and the liqueur is a bright lime green.

This is one of those teas that you can’t drink every day. You have to be in the right mood for its white/oolong/floral-ness. It’s fragrant, and sometimes overwhelmingly so. Reminds me of certain vienna green teas, except without the chocolate nibs.

Just finished my first tin of this — one of my favorites! And now I’m in the market to try a new keemun. Any suggestions?