The Craziest Tea I've Seen Yet
Oh yeah, the bug shit has arrived! I will attempt to try this and post a review this weekend.
I just checked to make sure I was following you so I don’t miss this review. Just, um… Be careful and rinse it well? Definitely rinse it well.
I really want some of this and I forgot to buy it when ordering over $100… why. do. I. always. forget…
“Many people might think it’s dirty and disgusting…”
LOL. Yeah, it sounds that way.
Also, I wonder if any of this story is true or if they were like, “Those people take pills made of their own plancentas. Lets see what we can get Americans to spend money on if we tell them it has alternative health benefits…”
Ive had Kopi Luwak ‘Coffee Luwak’ Which is coffee from the beans eaten by the Luwak.
which is this little badbwoy: http://catpoopcoffeeinc.com/wp-content/uploads/2013/03/cat-poop-coffee.jpg
My dad got given some by one of his students. It was very nice.
The funny thing was the logo – it was a blatant starbucks ripoff but with a Luwak & three neatly placed poos in the corner. So cool
The world renowned muscatel-like flavour of second flush Darjeeling teas is owed to the insects that suck on the tea plants. If you like such high-end teas, you gotta love the bug excretions that they come with too :-)
Another side effect of drinking such teas is that you are completely certain that they are purely organic since those ugly pesticides would have gotten rid of those lovely bugs otherwise….
Organic doesn’t mean pesticide free. Just the use of pesticides from a natural source rather than a synthetic source. I think the terms you’re looking for are “pesticide free” or “insecticide free”.
Indeed, pesticide free it is, as is also the Oriental Beauty…
“Dongfang meiren is the chhiⁿ-sim tōa-phàⁿ (青心大冇) cultivar grown without pesticides to encourage a common pest, the tea green leafhopper (Jacobiasca formosana), to feed on the leaves, stems, and buds. These insects suck the phloem juices of the tea stems, leaves, and buds, which leads to the tea plant’s production of monoterpene diol and hotrienol that give the tea its unique flavor. The buds then turn white along the edges which gives the tea its alternate name, white tip oolong. The insect bites start the oxidation of the leaves and tips and add a sweet note to the tea.
This process has inspired makers of other types of tea such as dongding oolong tea and the east coast black teas of Hualien and Taitung Counties to withhold pesticide use in order to replicate this process in other teas. Similar action of jassids and thrips helps form the muscatel-like flavor of India’s second flush Darjeeling tea to which dongfang meiren is sometimes compared."
https://en.wikipedia.org/wiki/Dongfang_Meiren
http://blog.darjeeling.cz/2014/05/23/taiwanese-oriental-beauty-oolong-owes-its-taste-to-leafhoppers/?lang=en
I tried it about 10 years ago… it was from Xishuangbanna and it really tasted a bit like aged raw pu-erh. Have not had it since… I prefer pu over poo.
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