94

Oh how I love Formosan oolongs. Toasty, roasty, sweet, nutty goodness.

The problem, of course, is that now I’m craving shu mai and the soonest I could have any is this Saturday.

Preparation
Boiling 3 min, 0 sec
Jim Marks

Second steeping was sweeter and less roasty, toasty without getting into the gross, floral sweetness of a “monkey picked” (osmanthus scented) oolong.

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Jim Marks

Second steeping was sweeter and less roasty, toasty without getting into the gross, floral sweetness of a “monkey picked” (osmanthus scented) oolong.

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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:
http://jimjohnmarks.bandcamp.com

I have a chapter in this book of popular philosophy
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