@hesgen She isn’t the first to recommend a pinch of salt to tame the harsh flavor of the tea they dealt with. Back in the Tang Dynasty, preparing tea totally differently from dunking those crappy teabags, Lu Yu also prescribed a pinch of salt in his Tea Classic.
I had an amazing Mei Zhan black #tea from Camelia Sinensis recently, and a mediocre (but much more affordable) version from Jesse's Teahouse. Who else carries good Mei Zhan? I'm looking to get some more on the higher quality end.
I've drunk a lot of "Lapsang Souchong" over the years, but those from Tong Xin She Teahouse remain my favorites, especially this "prize winning" version from 2017. One of the very few where the tea isn't completely overwhelmed by the smoke. Elegant.
Going to make some citrus scented #tea This local specie of citrus (called 香橼) is really fragrant and it's mostly peel, seems fitting for my take on 'earl grey' ☺️ #herbata@tea
Recently tried my first Pu-Erh. I don't know what I thought it was going to taste like, but I didn't expect it to taste like actual wood.
Of course I bought an entire bag instead of a sample, because samples are really pricey for how little tea they contain. So sunk-cost fallacy demands that I acquire the taste.
Drinking a wulong in a style I don’t often try this afternoon as I catch up on my correspondence! This is a toasty roasted wulong from Taiwan (Qing Xing cultivar) and it’s very toasty, almost malty. The aroma after the first steep reminds me a lot of caramel and toast and squash and berry jelly (I swear it makes sense when smelling/tasting!) and mellows out beautifully afterwards, very balanced between the roasted and sweet notes.
I tend to like very flowery and light wulongs, so the fact that this one is so tasty to me is very surprising and fun. Also, perfect for a very cold January day.