I’ve got a lot going on this week, so I’m hitting this up Western style — which is a rare thing for me these days.

There’s more bite and astringency this way. Not enough to be unpleasant, but this is not the soft, thick, gentle tea that it is when brewed gongfu style.

This tea has been a real eye opener for me over the past few months. I’ve become very focused on the teas of Southern China (wuyi, yunnan [gold, shou, sheng], lapsang souchong….) the last handful of years and I have begun to forget how much I love other teas. Both Northern and Southern India have fine teas that I used to drink quite often.

I need to plan out tea orders a bit more carefully, moving forward, I think, and ensure I get a wider variety of regions and styles.

Preparation
Boiling 3 min, 0 sec
Charles Thomas Draper

I am the same way. Drinking Chinese tea and forgetting about what other regions have to offer….

bobL

Same here…rock oolong, dark roasted oolong, some puerhs. There are just so many flavor profiles to explore…

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Charles Thomas Draper

I am the same way. Drinking Chinese tea and forgetting about what other regions have to offer….

bobL

Same here…rock oolong, dark roasted oolong, some puerhs. There are just so many flavor profiles to explore…

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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.

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