676 Tasting Notes

UH OH! 00

I was cleaning the linen closet and smelled smoke. Following my super nose like a hound-dog, I went outside and there was a huge plume of smoke up where the big fires were last Summer that lasted a month.
It’s only MARCH!

Some people have been evacuated, but we’re hoping for the first rains to arrive tomorrow (without lightening).

The smell of smoke…ugh!

I needed to go out and meet my family for dinner, so I picked Ajiri to give me the jolt I needed to face the smoke and get moving.

This is that one tea you want when you have to study late at night or when you have to drive a long distance. It will keep you running.

I’m not affected by caffeine for very long. The deep straightforward black tea flavor is what really appeals to me.


Oh no! Same place as last year? I hope the fire department was able to tame it!


Not yet.


that’s terrible Bonnie. I really hope it’s under control soon xx


I went out and saw the flames when it was dark. That’s so weird. Took a not-so-good pic and posted it on my facebook. It was dusk and not the best time to shoot.

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Thank you Janet for this sample of your new tea creation!

Everybody knows that I’m a Puerh Nerd and proud of it!
A Puerh Nerd is a Tea Nerd that smells like dirt! (That’s a joke!)

It was another Georgeous Morning on the Frontrange today! Birds singing and traffic reports to beware of SUN GLARE (which I think is amusing since my home in California wasn’t as close to the sun as living in the Rocky Mountains!).

Cinnamon Swirl Bread sounded like a festive and fresh beginning to my day.
Right when I was setting up my teapot, I almost missed the first ingredient ‘2008 loose Puerh’, thinking the tea had a black tea base. (Good thing I read the label more carefully!)

Janet ‘only’ uses organic, fair-trade ingredients, listing them on the package. The label explained timing, how to do multiple steeps and suggested 5 (or more) making this a great tea value.

Could the flavor really deliver though? I’ve tried so many blended Puerh’s that get it wrong!

A lot of thought went into the ingredients. I was confident that the puerh, cocoa nibs and cinnamon would do well through multiple steeping, but the black tea was also hearty and didn’t become weak through 40 ounces of testing.

Janet created a delicious cinnamon bakery bread tea, no doubt about it!

The cinnamon isn’t sour or overdone! The tea doesn’t taste like chai or cinnamon tea, it’s what it says…bread! KUDO’s!

(I added some more sweetener and milk to make my tea even richer but you wouldn’t have to…)

Would order this tea? Absolutely! It’s one that I’d play around with even, adding a little ginger now and then, or orange. It’s what I do.

The body is smooth, rich and substantial because of the puerh.

Ah that word came up didn’t it, Puerh! What about that?

If you’re a puerh lover and want a punch of puerh flavor, forget it. You can’t really taste the puerh. It’s lending body and richness to this blend. It’s one of those wheat-bread puerh’s.

Anyone fearful of puerh, who might have pulled back from trying this blend anticipating an earthy or fishy taste is safe!

You can’t taste the Puerh, but you get all the health benefits!

This tea is a winner from sTEApShoppe!

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I’ve tried to be open about my tea journey. I am still a beginner, and one tea that has intimidated me is Sheng Pu’er.


I look at a package of Sheng and feel like I’ve been called into the Principals office! (Some people feel this way about ALL Pu’er!)

Because I’m such a chicken, I took a sample of this to share with Joe on Tuesday because nobody would be at the tea shop in the morning. He loves Sheng! (And he would do all the serving)

Steep 1 and 2 were 10-15 seconds long.

The leaves smelled musty like damp concrete.

Steep one tasted thick and salty like whipped butter. I felt a cooling sensation in my mouth but Joe didn’t. (We hurried on)

The second steep was “black-teaish’ (not proper English but I’m quoting) and sweet vanilla-nut. We felt nut oil instead of butter that was a blend of brazil nut and cashew, adding sweetness and some creamy body.

Joe over-steeped the third round at 20 seconds…yuck! This one smelled very sweet like paste, and was super astringent…blech!

Steeps 4-5 were Savory…like dark meat chicken and potato skin. The sweetness and fattiness were gone.
(This was still tasty tea, but the 3rd long pour stripped some of the flavor out.)

We stopped at this point, one of my better experiences with Sheng Puer!

So many prior Shengs have been young, smoky (and somewhat harsh!).
Master Han’s Sheng had body with complex flavor, creamy texture and black-tea quality. I liked it!

The only way to get over being afraid of tea, is to drink it.


Totally agree. Drink that tea and to heck with the fear! :)


i really liked this one :)

Emily M

That last statement is too true!
On another note, this sounds really good.


I love sheng pu erhs and have quite a collection….glad you’re finding the ‘legs’ for them…..

Terri HarpLady

I think the first Sheng I tasted was young, brash, & I used too much leaf. I was like, “People drink this???”. But the experiment has continued, & I have learned to use less leaf, keep to short steeps, at least at first, especially with the younger ones. I really enjoy the clarity that I get from drinking Sheng, especially in the early evening. It doesn’t seem to keep me awake, but it is conducive to my evening mood.
Anyway, I enjoyed this one!

Thomas Smith

Sorry to hear the 3rd robbed the potential of later brews. Keep trying!


Oh I keep trying. It’s not that I haven’t had good sheng, it’s just more challenging.

Thomas Smith

Oh, I meant keep going at the same tea but I agree with your sentiments!

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Thanks to Claire for this Sample Tea!

It’s a beautiful Spring-like morning…one of those throw open the window beginnings that lift the spirit. I rummaged past my boots and the ever-ready close-toe shoes of Winter to find ‘SANDALS’!

It’s inspiring to make tea in a Gaiwan on such a day.

I’ve become obsessed with warming my Gaiwan with boiling water, dumping the water out…then putting the tea leaves in to sit with the lid on for a minute.

What comes from this one step of preparation is tea seduction. It is what leads to wanting the tea so much that you can hardly contain yourself.

The next step was actual steeping which was short.

When I smelled the scent of the leaves they were fruity and sweet, but soon changed to the aroma of light curry. Going back to check the scent later, I could still smell the curry resting in the leaves.

The flavor was roasted freestone peach with the tang of guava membrillo. (Another way to discribe it would be the taste of peach leather and plum if you’re not familiar with membrillo?)
Sweet and tangy, luscious and smooth with a dripping honey quality to it.

Ah, the color in my glass cup. I had almost forgotten.
Polished brass flickering in candle-light. It reminded me of looking into a stream on a bright Summer day with the sun reflecting back glints and sparkles of gold.

This was a worthy tea, a Big Red Robe without the cinder taste that some dark roasts have. No burned flavor or smoke, just smooth stone-fruit and juice.


Loved the mental images I got from reading about your morning, Bonnie ~ Sandals ready for spring strolling!


Your stories make me wish I had a tea set – table and all. Some day.

I have been thinking about trying a small teacup and using the saucer as a lid. I don’t know if this would give the same effect as a gaiwan and really I’m not sure how much I would gain over my single serve press method. I just really like the idea and art of it.


Well, you know that David Duckler has a video of how to use a teacup as a gaiwan on his website or maybe it’s the verdant youtube. Anyway…no need to run out and buy a gaiwan! The gaiwan I use cost $10 and my most expensive one $18 (but I buy in shop so no shipping).


I am looking but I don’t see the video. Point me in the right direction.


KS you can find it easy on facebook looking down a bit at improvisational gonfu with cups and saucers (which I like better than what’s on Verdant TV). Cup, saucer as lid and voila. (I should make a video! called the grandma’s guide to tea since if I can do it my way…well…you get the message. Poke that Puer, steep them leaves!)

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Joe at Happy Lucky’s and I shared 2 small pieces of this exquisite tea placed in a little white gaiwan.
The small pieces were the size of the tip of my little finger and amazingly fragrant.

We leaned towards the vessel, eyes lit with a glow that you see in the eyes of children when they’re about to blow out the candles on their birthday cake.

POOF! Our small gaiwan was ready to pour tea in a flash.

The first sip unfurled like a flower at the back of my throat, spicy and sweet. Lingering….

Cool, sweet, buttery jasmine and fresh rain.

Smooth and rich in my mouth…every steep drenched with sweet floral juice as though I had squeezed citrus.

The aroma was curious. Yellow delicious apple? Pineapple Mango?
Possibly a combination of both with the floral jasmine.

Mind wandering:
On very warm Summer evenings, I used to like to walk around the neighborhood right before sunset. I’d listen to the sounds of dogs barking and people making noises. Lawn mowers would turn off and mothers would be calling children in to dinner.
The air was warm enough to lift the scent of jasmine as I passed by the many scrubs common to my city. I loved that aroma and would breathe in deeply….ah! It gave me the same feeling of comfort as pulling the covers up over me on a Saturday morning and going back to sleep.

Jasmine has always smelled like PIE!

If those 2 small braided pieces of jasmine tasted so splendid, what would 4 pieces taste like?! I can’t imagine, but another time…I’ll try, and I’ll be back with more notes!


I’m so glad you reviewed this tea Bonnie. I’ve been putting off trying this one because I HAAAAAATE jasmine…. Lol.


I’m glad I tried it the way I did with hardly any leaves. It provided insight into just how potent this magical tea is.


i took a page from you and i think i had 2 pieces as well haha

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drank Laoshan Black by Verdant Tea
676 tasting notes
tea, tea, tea, tea, tea LAOSHAN BLACK tea, tea, tea, tea, tea.

There’s a list of tea’s that I could be satisfied with having and be happy with them for the rest of my life. (There are just over 15 I’ve been tinkering with.)

Laoshan Black would be in my top 5. It’s a staple in my diet.

Have you looked at the Verdant website alchemy blends?
Three have Laoshan Black in them. This is one of the reasons this tea is a staple in my cupboard…BLENDABILITY!

My local tea shop has herbs and spices at reasonable prices ranging from $1-$2 an ounce (and Eric always makes sure I have the freshest).
I received my new Laoshan Black in the mail yesterday on the way to tea, and thought I’d buy some of these interesting additions for adding to tea. I’ve been mixing elderberries, ginger, chysanthemum, fennel, jasmine, burduck root, cassia to pu’er on occasion, whipping up tasty brews to satisfy my creative nature (this seems to work best with milder pu-er).

A big pinch of Laoshan Black added into Ginger Sage Winter Spa Blend is delicious (one of my favorites)!
My cocoa hull pu’er (called choco pu) with a pinch of Laoshan Black is amazingly rich.

This morning, I made a big pot of tea which I drank Naked. Laoshan Black and nothing added to it!.
It was an especially sensual tea drinking experience! (The guttural tea noises you can make when nobody is around!) A-hum!
You know what I’m talking about…come on, don’t pretend you don’t!

How could I have forgotten the cocoa goodness? Had it been so long since my last cup of Laoshan Black tea?

The new batch has to be even richer and creamier than before.
DD (David Duckler) is up to something, I know he is! That grainy texture mentioned by many people in earlier reviews was missing.
Maybe it was just Me? (Hope not!) But this was richer and creamier than I remembered.

No, this isn’t a hyped review of a tea. This isn’t an undeserved review.

It is as good as hundreds of people say. Even…Better!


hmmmmm maybe i’ll have to pick up some of the new batch heh. Of course that means i need to drink the rest of what i have left down….

Terri HarpLady

my sentiments exactly, Sil!


I’ve seen so many swoon over this tea, drawn to its natural and distinct chocolate/carob/nutty undertones that paint its unique character….the tea has clearly sown itself into the spectral star of the flavor profiles that distinctly outline various regions and this has certainly added the region to the map in a unique and wonderful way

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Thank you Janet for this sample tea!

I had this for my morning tea, propped my feet up next to my tea tray with my Kindle Fire so that I could check Steepster, make notes and sip. Ahhhhh!

Can I get an AMEN to lazy Winter mornings!!!

My tray was fitted with everything that I could think of to taste this tea with. Half & Half, sweetener, Almond Vanilla Milk and Clover Honey.

First, as I ALWAYS DO, I drink my tea without anything in it…NAKED (the tea)!
This was a good naked tea! It’s mild enough with a light raisin or current flavor.

I added Sweetener and it brought out a grape-raisin taste. Next, I added Half & Half which still was kind of grapy.

I was looking for a raisin bread flavor…HUM? How could I make that happen?

The next cup was Honey and Almond Vanilla Milk.
YIKES! No…no…no…not ok! (This did not taste good. Yucky. Not for me…no!) The honey with the grape tasted sour. Blech!

Backing away from that cup of tea slowly…

I tried Sugar, Almond Vanilla Milk in the tea…AND IT WASGOOD! (Hooray!)
There was the bakey raisen bread flavor that I had wanted.

Sometimes, I don’t taste the grape in Darjeelings but here, in this tea, I did.

A good rule is to never be afraid to play around with black tea’s especially. Try different milks and sweeten them or not as you wish. Prepare the tea in a pot and try using a gaiwan now and then. It’s surprising how different methods will change your experience.

The one thing that I never do is use strong honey (like wildflower) unless the tea is chai or ginger with lots of spice. Strong honey overpowers the taste of tea. (This isn’t just my opinion)

Set your clocks tonight!


You make me miss almond milk! Haven’t bought it in so long. And I agree, honey tends to steal the spotlight from many teas.


Clover honey is pretty mild. You can’t add it to everything though. Like domino’s…one flavor will enhance or set off an aspect of flavor in another, sweet, bitter, salty or savory.


It is milder than others, yeah. I seem to be more sensitive than others when it comes to hot tea + honey, though.


I reserve it for chai mostly,but I was experimenting this morning.


I love almond milk, but sometimes it really kills a tea. Worse than honey, I think, for overpowering flavour :(


True. I was experimenting. My regular is half&half (a little) or good old can milk (too hard to keep milk around for one person) and I pour it into a glass jar with a lid (hate the can). I use splenda because sugar with all the tea I drink would be terrible! (Mostly I drink tea straight though, or naked).


I use regular sugar on occasion, mostly with my Indian black teas or sometimes genmaicha. Honey with my Darjeeling! and chai.


Here it is Bonnie, triple, no, quadruple AMEN for lazy winter mornings!


Oh my Darjeeling, Oh my Darjeeling, Oh my Darjeeling Clementine…thou art lost and gone (almost) forever, dreadfull sorry Clementine (TheTeaFairy is Clementine)


Yay! Thank you Bonnie, love to be your Clementine :) How did “darling” become “darjeeling”? Oh, yes, we are crazy tea addicts, almost forgot about that!

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There was supposed to be almost a blizzard today…but it whistled on by, preferring to thump tumbleweeds on the Plains with howling wind and pelting snow.

I bundled up in layers, called Schey to meet me at Happy Lucky’s at 2PM for tea, and selected several new tea’s for my green tea pouch. Without that pouch and a “What did you bring us today Bonnie?” the visit wouldn’t be complete.

Five people were in and out behind the tea-bar when I arrived (including the owner, George).
Joe picked a group favorite (this Tieguanyin) and brought out complete aroma sets, a gaiwan and small fairness pitcher.

The Oolong Symphony Began. 170 degrees and short steeps.

At first the tea was delicate, a blend of linen…squash blossom and cucumber flesh. I commented that the taste was subtle in the beginning, then stalled like a wave gathering more water before unfurling on the sand.

The second steep was very floral without being old and tired, thickening on the finish. There was a feel of unsalted butter (so said Joe and I). The aroma was so heavy with orchids and honey, it pulled me deep down into the cup and I was lost.

One steep was vanilla cream scented and another orchids and jasmine.

The color, floral aroma and flavor were the same as we approached the 6th steeping.

One of the things that Eric mentioned was the size of the leaves and the amount of flavor. “Someone has taken very good care of these leaves to get them to give this kind of flavor for this long. This is very good Tieguanyin.” (Eric is the scientist, one of the people I’ve dissected tea’s and ingredients with. He’s also a West Coast Bay Area person like me).

We’ve had Tieguanyin (Oolongs in general) discussions about how the climate on the Frontrange is PERFECT for aging. It’s DRY and Oolongs like DRY storage.

George drifted over to the gaiwan and made a round for everyone. As the owner, he’s tasted LOTS of tea, and his eyebrows tweeked up like the Rocky Mountains. He was impressed at the look of the leaves after many steeps.

What sets this apart and makes this different that any other?

The aroma is complex and lingering.
It’s a warm day in May, and just before the morning becomes humid…I’ve gone into the garden to pick flowers for my table.
There’s a fence with honeysuckle. Sweet jasmine, lily of the valley and orchids in the garden. White cotton sheets are drying on the clothesline, flapping in the wind.

The aroma lingers. That was the first thing I noticed.

The flavor grabs attention in a subtle way.
Buttered squash blossom, diced peeled and seeded cucumber, clover honey with the scent of all the garden flowers and linen.

The flavor moves so slowly through the mouth, informing the brain with a ‘seven-second delay’ that “An event has taken place, tastebuds wake up”!

This is the point, that the tea is sneeky! It doesn’t behave the way you are expecting a Tieguanyin to behave.

This is NOT a Boring OOLONG!

And, the flavor goes on forever!


Sounds incredible!


I think you nailed it…its a delicate one…squash flower, orchid, lily, cucumber….not for the ‘toasted’ tieguanyin fan…but for the lover of Ali Shan and Tung ting

Emily M

Bonnie – Your tasting notes always unfold like a story! I love them. This tea sounds so good.


Whenever I see that you have posted a note I get excited…it is like tea storytime! :)


I’m having some bone pain today so these comments are especially cheering! Thank you!

Emily M

You’re welcome. Thank you for writing such fun tasting notes!
Sorry to hear about the pain. Hope it eases up soon.


Ahh.. How I’ve missed those Fort Collins chronicles of yours :-) Taking the Bonnie Tour in your hometown one day is on my to do list! Maybe I’ll be lucky when the day comes to find you with your friends at Happy Lucky’s, sipping a new tea you brought over to share…
(Hope the nasty pain goes away very soon)


Stay here…I need a Fairy Friend!

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Aha! I found a crouching foil sample in the corner of my ‘to be reviewed’ organizor. You can run, but you can’t hide from me for long.

I jumped onto the Rocky Mountain Roller-Coaster at 66 degrees yesterday and am holding on…WHEEEEE as the dip is about to hit with a snow-storm tonight. DOWN we’ll plunge with 5-6 inches of snow and then WHEEEEE back up to the 60’s most of next week!

What do you do on this wild ride? Make soup and drink tea! (Uh and watch a good movie!)

So, a long time ago before I knew from Gaiwan’s and such, I always made tea in a teapot with a brew basket ‘Western Style’. I was happy.
About 6 months ago, I began to brew more black tea’s in my Gaiwan and was shocked at how different the flavor was compared to the teapot method.
Since that time, I’ve been revisiting those same tea’s I tasted before to brew the ‘new’ way with greater enjoyment in most cases.

Zhu Rhong was a tea that I had tasted ‘Western Style’.

After fixing some Thai coconut curry fish soup for today and tomorrow, I made tea.

As soon as I poured the tea through my small strainer into the porcelain pitcher, I bent over to smell the leaves and the leaves
mocked me with a scent so potently delicious that I turned my head and sneezed!


Wow, are there words to describe the scent of these leaves?!

Chocolate covered dry fruit dipped in honey and oozing (or melting in the sun). I can’t think of anything other than this and it’s a lame attempt at the aroma.

I picked up the pitcher and poured the tea into my cup. There was a sheen, a coating of tea on the pitcher that was silky when I touched it.

The silkiness was in my mouth all the way through the swallowing of the tea, not butter but the way an emolliant feels on your skin when it’s dry…soothing and light, gliding easily.

If the Zhu Rhong was music, it would be Gershwin or Brubeck, rich and full with unexpected notes of flavor. Classic.

Zhu Rhong is the DARK CHOCOLATE LOVER"S TEA! That’s where I reside.
I love Laoshan Black and all the other fabulous Black Tea’s, but Zhu Rhong is in my top 10 list because of the dark bittersweet edge.

I hope this returns, but if not…the adventure in tea is always exciting.

Last night my granddaughter Megan (who I’ve mentioned before many times as a young composer) conducted an original piece of music (she did the arrangement also). The original was 1840 Irish song (A Nation Once Again) by Thomas Davis ( a protest song before the days of the IRA) and Megan used his words. Here’s the link if you want to see it performed… http://youtu.be/6wAv_p3eP_o


Beautiful music!


She’s self-taught. Just finished a symphony.

Terri HarpLady

Nice musical references!


Thanks Terri, Megan’s 17 and wrote the music in this video. She’s written over 100 songs from orchestral, band, choral and jazz to liturgical. (I don’t think she’s had music lessons since she was 14 or 15).


Now I really want to taste this tea :)


I would bet that her grandmother passed some of her talent to her. And her love of tea too!


Shucks mrmopar!

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Thank you Claire for this sample Pu’er!

Claire sent me a nice sample of this Mandala Tuocha (for anybody who hasn’t anyone to ask how to pronounce tea words it’s two-oh-cha). The tea was black/brown like bakers chocolate and pretty darn hard but not dusty smelling.

My ritual is the same each time I prepare Pu’er.
4oz. Gaiwan, S.S.filter, fairness pitcher (or small 4oz. cup if I’m alone), filtered boiling water and pick.

Because this was a hard Pu’er I rinsed it twice, taking the rinse water and washing my hands in the liquor, also washing around my face to make sure there was no scent of anything other than the tea.

Pet Peeve which most can/will ignore-
Don’t brush your teeth, put on perfumes, lip gloss or eat strong food before writing reviews. People do it, and I can’t understand how you can drink a mint tea, eat curry and write about a delicate oolong or 5 different types of tea right after each other…Pumpkin, Chai and Oolong? Tastebuds get confused.

I’m less rigid about steeping Pu’er and timing than most people.
Something in me wants to let the tea tell me what to do as I go along and adjust to the voice I hear.

My usual practice with a Shou is to steep 20-30 seconds and see what happens, then change timing if needed.

The liquor was the color of rootbeer and sparkling clear throughout.

1. At 25 seconds, the feel was slightly dry and light with the flavor of pecan and cedar. Not well developed.

2. I added 5 seconds and the tea was creamy but still light. there was slightly sweet raisin nut bread and cedar on the finish.

3. 5 more seconds and the creaminess was almost gone. The tea was refreshing and lite but without much flavor.

4. I added 5 seconds again which increased astringency and cedar on the finish.

5. 1 minute. The Pu’er was lighter than I had anticipated through all but the first two steeps. I thought that increasing the time to a minute might deepen the flavor, but it didn’t change very much.
There was a creamy texture and a mild current or raisin taste and slight cedar finish, which had been there before. This was smooth and delightful but again, very easy and light.

What was this Pu’er teaching through these steepings?

I thought about this for awhile.

It’s more common for me to drink Shou Pu’er that’s heavy with cedar flavor and often too sweet. Other Pu’er’s have a tang that can really tweek your taste buds. It’s something of an acquired taste that I like, but not everyone else might like tea quite as strong as I do.

I’d call this 2005 Xiaguan Crane an ‘intro to cedar Pu’er’, because it’s extremely light, mellow, creamy and gently sweet. There isn’t a whole cedar tree in the mouth to scare a person away!

I have a little left that I’ll share with Eric at the tea shop and steep much longer. I’m wondering how a longer steep in the beginning will taste.

Let the Pu’er guide the journey!

BTW, my newest addition to my blog is a memory of a trip to Ancash, Peru years ago in the Andes. www.teaandincense.com

Kasumi no Chajin

“Pet Peeve which most can/will ignore-
Don’t brush your teeth, put on perfumes, lip gloss or eat strong food before writing reviews. People do it, and I can’t understand how you can drink a mint tea, eat curry and write about a delicate oolong or 5 different types of tea right after each other…Pumpkin, Chai and Oolong? Tastebuds get confused.”

I totally understand this! Sometimes I do sampler days of many teas, but try to keep to types when I do.
I also rarely drink more then 2 kinds of tea in a period of 2-3 days anyway, when they are staples.


I certainly understand tasting teas in the same family…a group of oolongs for instance or a graduated grouping of tea from light to strongest. Total disreguard is what I was spewing about. I space the tea i drink and only drink something like chai or mint later in the day unless I’m going to stick with it all day. AM PUERH, PM BLACK TEA
or AM OOLONG, PM GREEN TEA is usually my structure (tea type in each set is reversable).


I completely agree with not brushing teeth/eating strongly flavoured foods/putting on perfumey things, but I don’t have problems switching completely between different teas in a short time frame. I personally prefer to have a couple completely different teas going at the same time. Some teas, of course, don’t go well with one another, but others are just fine :)


I just enjoyed this review :)


I had a guy come into the tea shop once eating a candy bar and I was sampling some killer oolong. He tried it and said, “tastes like warm water to me.” Gee, I wonder why…


Made me laugh Garret!


yeah I had a similar experience at a Korean/American restaurant when the owner/cook a native of Korea who drinks barely tea and ginger tea, sampled a 10 year, small farmer, extremely green tieguanyin and declared it ‘flavorless’….so much for delicate orchid notes :)


“… two-oh-cha …” – Oops! I’ve been saying it ‘toucha’ for years. Probably Nothing But Tea’s fault – they spell it wrong – and I suppose it’s just never registered when I’ve seen it spelt properly. Good ‘Thanks’ to Bonnie; ironic ‘Thanks’ to NBT.


I’ve seen it spelled toucha, tuocha, tuo cha just as you see puerh pu’er, pu-erh. The pronunciation is still the same.

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Colorado Grandma

Grandmother to 3 teenaged girls and 5 young boys. (we all drink tea!) I began teatime in the Summer over 30 years ago when my children were little. We took a break from play for tea and snacks every day. My children loved tea time.
There are several tea houses close to my home and a Tea Festival in Boulder. Fort Collins is a bit of a foodie town. We brew lots of Beer (Fat Tire is one brand) and have several Spice Shops (Savory was one featured on Food Network).
Colorado State University is a mile from my home and the Rocky Mountains begin to climb at the end of my street. The climate is semi-arid with LOTS OF SUN AT 5000 feet. (Heavy Winter snows start in higher elevations). Living my whole life in Northern California (Silicon Valley) I have to admit that I LOVE IT HERE!!!
I attend a wonderful Greek Orthodox Church and enjoy cooking ethnic foods (all kinds). I am disabled with Migraines and Fibromyalgia.
My family is Bi-racial (African-American, Scots) and Bi-cultural, (Peru, Cyprus, France, Mexico, Native American)
I’ve worked at a Winery, was a System Analyst, in telecom, been an Athlete and Coach, Artist, Vista Volunteer. Love healthy cooking (and delicious food!). Love to travel and have been to Italy, Greece, Turkey, Malta, Peru, Croatia, Canada, Mexico, Hawaii, Alaska


Fort Collins,Colorado

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