92

This tea is really impressing me — as have all the TeaVivre teas, I have to confess.

Again, one could say that this is “what bag tea should be” in a sense. A very no-nonsense cuppa. But rather than elevating this tea to the level it belongs, such a comment would imply it was common, dull, or something of that nature, which isn’t at all what I mean.

Once upon a time, all tea was “good tea”. Then The West discovered tea and the tea growing regions of the world suddenly had to deal with economies of scale they simply weren’t prepared for. And so, traditions like putting fannings or dust into mesh bags were developed to help cover the margins. But the leaves those fannings and dust came from were, probably, at least initially, good leaves that would have made good tea.

But meanwhile black tea has gotten a bad name.

Which is a shame.

At any rate, I’m going to have to learn more about Bai Lin teas.

Preparation
195 °F / 90 °C 2 min, 0 sec
Charles Thomas Draper

I enjoy your posts.

Jim Marks

Well at least someone does ;-)

Tabby

Hey, I enjoy them, too! (And it’s fun seeing what other people are saying about the same teas I’m trying.)

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Comments

Charles Thomas Draper

I enjoy your posts.

Jim Marks

Well at least someone does ;-)

Tabby

Hey, I enjoy them, too! (And it’s fun seeing what other people are saying about the same teas I’m trying.)

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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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