Today is a strange day. On the one hand, I’m recovering from a near miss with a migraine last night (my first in a long time, thank God), but on the other hand, a friend gave me the gift of YIXING and I have spent the morning seasoning my new jewel via David Duckler’s method which he shared on YouTube a week or so ago.

Because of the holiday weekend, my online orders of new tea have hit some delays and I was obligated to pick up a few onces of something drinkable from Path of Tea to cover the gap.

I love this qu hao, and I love it even more at home in the gaiwan than I do in their shop steeped Western style. The result is more like a Yunnan golden than it is like other Chinese black teas. That sweetness, honey and molasses is here as is that mellow roasted grain.

This is a fantastic daily drinker.

Preparation
Boiling 0 min, 15 sec
Bonnie

I’m so glad the migraine passed you by although the storm warnings can be a discomfort almost as bad. Your tea arrival will be all the sweeter and the friend’s gift was a gift if great timing. God Bless you Jim!

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Bonnie

I’m so glad the migraine passed you by although the storm warnings can be a discomfort almost as bad. Your tea arrival will be all the sweeter and the friend’s gift was a gift if great timing. God Bless you Jim!

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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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I have a chapter in this book of popular philosophy
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