I’ve never seen Enter The Dragon but I figure it’s a lot like this tea. Probably not, though.
One time, my English teacher got high and did a figurative dance of Pink Floyd’s Dark Side of the Moon album.
Standing in front of the tea counter at Harney & Sons, I knew I wanted a Jasmine tea. Having been only properly introduced to Jasmine teas a few months prior, I was surprised and drawn in by the tea’s light-footed attack and sweet, tumble-dried finish. The New York Harney & Sons tea store is really something special. Walls lined with premium tea and crafted blends, there’s something for each taste but it’s easy to get lost. Within the Jasmine tea selection alone, there are 3 unique approaches albeit differentiated by price.
I went middle-of-the-road with the Dragon Pearl Jasmine. There’s a “lesser quality” Jasmine not furled into succulent lilliputian balls like these, and there’s a forbidden, secretive greater-treasure out there as well. Pack 2 teaspoons into your tea-maker and watch the leaves thrash and unravel to produce a mystical mellow Jasmine blend.
I find the Dragon Pearl to be quite relaxing with a little bit of kick right before you swallow. This tea has quite a lot of caffeine, so use sparing sample sizes during the right hour of the day, or as so required. I’ve also found that water quality is the single most important factor to maintaining the integrity of the tea. You may go with 175F (as suggested) or 180F (Steepster average) with varying amounts of steep time and water volume, but the quality of your water is critical. Having previously gone with water straight out of the tap in my 100-year old retrofitted-factory building, the tea had a distinctly dirty taste. However, after installing a Culligan faucet filter, I’ve once again captured the purity of the taste.
If you don’t believe me, see for yourself.
Who is Bolo Yeung?
Enter the Dragon in 2 minutes: https://www.youtube.com/watch?v=Es9L7OlMFAE
Water quality is important!
Flavors: Bok Choy, Char, Cloves