Issue 29 on 29 February 2016
Dealing with traditionally stored teas
First of all, it’s useful to get a sense from looking and smelling the cake to see how heavy the storage was – how wet, for how long, basically. There are some hints.
Temple of Tea Mi Lan Dan Cong
The dry leaves are a black color and great size! they have a cracker smell with woody, grassy notes.
Ruyao Ru Kiln Teapot Repairs
4 Rules of Shipping Fragile Items apply
2014 Yi Bi, YS
The rinsed leaves give off an etherealy sweet bar straw aroma. I let them sit and steam for a moment or two before the first steep, which is a pale champagne yellow.
Winter 2015 Dong Ding competition Hung Shui Oolong
What's my favorite tea? It's a question I'm often asked and I like to answer that it's the next tea I'm going to brew!