I have my tea tins in a line in the cabinet and the same variety is in the same spot in “the line up” all the time. This allows me to find tea when not yet awake. :-)

The problem is that if I make a substitution, it is easy to forget.

In the wake of my purchase of Golden Fleece I have been a bit tapped out on Yunnan golden. I need to forget before I can order another dian hong and enjoy it.

Meanwhile, this order of pre-chingming da hong pao is in the tea tin that usually has Yunnan gold in it, and I’ve been avoiding it because I forgot what was in it (the label is on top instead of on the front, which I now know to fix next time I fill it). So, this tea has languished.

I started an argument the last time I said this, but I’m going to say it again anyway. :-)

I really want to enjoy this tea with high quality dim sum. People forget, I think, that “dim sum” is the food, but when you invite people to eat that food, you don’t invite them to “dim sum” you invite them to yum cha — drink tea. The food is an excuse to linger over pots of tea without having to get fussy with gongfu.

There is something about these “in between” oolongs that makes me turn to food thinking that the pairings will help differentiate the various aspects of the tea. Pork fat to bring out the sweetness. Red bean bun to bring out the toasted notes. Shu mai bring out the brothy mouthfeel. Steamed bean curd skin wrapped around savory vegetables brings out the floral notes.

OK… now I have to make plans to yum cha…

Preparation
Boiling 0 min, 15 sec

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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:
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