I forgot to do any sort of special tea for Valentine’s Day this year so I thought I’d make a cup of this now. I drank a ton of this last winter but it’s been a while since I drank it. I suspect it comes from some big tea wholesaler since there are a lot of similar looking heart shaped rose ripe pu-erhs out there but I’ve always gotten it from my local tea shop (which I love and miss hanging out at!). I don’t think it’s the most amazing quality ripe…the leaf is really broken up and there’s no info about growing area or harvest year. I like it for mindless drinking when I’d feel bad about not paying enough attention to the nuances of fancier teas. I usually drink it western or grandpa style. If you make it strong enough, it goes nicely with a splash of cream and a cookie. It doesn’t last many steeps for gongfu but I’m no good at mindless gongfu anyway so no big deal.
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I may have a mild to moderate tea addiction. Black, white, green, pu-erh, it doesn’t matter. I’m a little on the fence about oolongs but I’m starting to think I’m just particular about how they’re brewed. I haven’t tried any yellows yet but they’re on my wishlist so I can have a complete rainbow of tea. My tea problem is bad enough that I don’t necessarily even need tea in my tea, most herbals are welcome in my house too.
Favorites: jasmine, moonlight white, shou mei, chenpi/tangerine peel, violet, rose, Mengku sheng (especially autumn), anji bai cha, taiping houkui, blooming tea balls, tulsi/holy basil, chamomile
Dislikes: red rooibos, eucalyptus, allspice, flavorings of unknown origin, pumpkin, apple, banana, annoying flower petals that don’t add any flavor but are thrown in to look pretty (they tend to float and get in my way if I brew tea grandpa style)
Location
Montana, USA
