Xiaguan 2003 Cang'er raw puerh. I would call this a pretty typical upper middle Xiaguan aged raw puerh. Rock-like compression, light smoke, umami, and forest floor; well integrated flavors. Via Liquid Proust, I don't remember any details they might have provided about storage, but seems dry-ish considering age.
That thing, where it is early in the morning, you've fixed your breakfast of a single packet of instant oatmeal and dry wheat toast, you've added the boiling water to the oatmeal, poured a mug of water with Earl Grey to steep, you eat the toast to allow the hot water in the oatmeal to expand a bit, you start eating the oatmeal, and then BAM. You didn't stir the oatmeal enough so halfway through you get all of the sugar added to the packet in one bite and your world is UPSIDE DOWN.
That will wake you up much quicker than the Earl Grey could ever hope for.
2024 Meng Ding Mao Feng green tea from MyTeaPal club. This is the Sichuan Mao Feng, the other was from Guizhou. This one is an earlier pick than the other and it shows in the cleaner, sweeter flavors/scents of the tea. They're both great green teas, but if I picked one to drink more of, I'd probably pick the Mei Tan Mao Feng from Guizhou.
If you like #Tea, I think the teaware at Yunnan Sourcing is one of the best you can do without getting into super high end stuff. Most Chinese teaware for the Western market has a very high markup. This one is reasonable.
I read Chinese and can technically buy this stuff direct but I prefer their curation and service
When I complemented the proprietor of MyTeaPal on their 2024 Mei Tan Mao Feng they said, "For the two Mao Feng teas, the picking grade is lower than the other two teas, but having more leaves makes the flavor more rich. I can see why that's the case for a puerh drinker like you." Which, I dunno, is that a bit of a slam? Heh, well, it is true, I like richer flavored green teas...
Bada Manle black tea. This is a sun dried, hand processed Yunnan red tea grown in the Menghai region, very close to the Myanmar border. Bit of a spicy undercurrent to this one, with notes of dried fruit and honey.
This is the kind of tea that gets better with age, like a year or two. But will I be able to hold on to it long enough to enjoy it in a year or more? I only got 3kg and last year I went through 2kg.
So stoked that my portalble #tea set up was featured on the Bassi bikes instagram. Slowly dialing it in to be like the one from a Psalm from the wild built #Solarpunk#bike
Enjoying some Oolong tea from Taiwan. Gang Kou Cha, 港口茶 – something about the sea? In German, it's named "Meer Oolong". Babelcarp to the rescue: https://babelcarp.org/babelcarp/junk.cgi?phrase=%E6%B8%AF%E5%8F%A3%E8%8C%B6 → "literally Harbor Tea: a lightly-oxidized Pingtung oolong, traditionally rolled and dried in the same wok, with appearance similar to meicha"
I like it! @tea#tea
Alas, this really is the last dose of Astro Red Yunnan black tea from White2Tea. Gonna be some hard choices next "Red Saturday". Until then, I will savor this today.
Ponad 300-letni krzew herbaty (odmiana Songzhong). Jego liście zbierane są raz w roku, robiona jest z nich słynna herbata wulong - dancong wulong.
Taka #herbata jest praktycznie nie do kupienia.
🧋 Australian scientists have developed a healthier form of bubble tea. The new product blends oat fibre with tapioca which reduces the drink's sugar content