The gloom continues. On the one hand, we need this hydration so desperately I dare not complain. On the other hand, aside from it being 70 degrees in February, this weather is reminding me of New England a bit too much.

I’m having company over later for tea, so I’m saving the complex leaves for later.

One thing I love about wuyi oolongs, and of course da hong pao is a premiere example of the breed, is that there is nothing unexpected or challenging about them without that collapsing into something mediocre.

Sometimes roast, age and the caramelization that comes with both is all you need to sustain you for a time. No flowers, no fruit, no wet stones, no sun bathed cabin wood, no moth balls, no deep stirrings in the dantien or yi.

Just a warm cup of soothing, excellent tea.

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I am rarely, if ever, active here. But I do return from time to time to talk about a very special tea I’ve come across.

You can hear the music I compose here:

I have a chapter in this book of popular philosophy

I blog about cooking here https://dungeonsandkitchens.wordpress.com

I blog about composing music and gardening here


Houston, TX



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