This tea is coursing through my veins at the moment which frankly may become an issue as I need to cycle to work in a bit. The coating in my mouth is generous, and appears to not have any immediate plans to dissipate. My temperature is elevated, my palms are sweaty, my head is… well, it’s really rather blissed out at the moment. I want to stay with this tea all day right now. My furry drinking companion is looking at me in the oddest fashion. She may be wondering why I look so oddly contented. :) Happy.

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I trained under a CIA graduate as a baker/pastry chef in the early 90s. I then delved into the world of chocolate head on, culminating with taking a foundation chocolatiering course in France at Valrhona. While chocolate remains a major part of my life, tea developed into my strongest passion following a transcendent experience with a wonderful Tie Guan Yin. I have a particular fondness for aged teas of all varieties which I blame on my recently discovered white beard.

I am at present, a publicist at Forced Exposure -a music distributor.


Arlington, MA



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