What's your first tea of 2016?

JakeB said

I had a Shan Lin Xi High Mountain Oolong from Eco-Cha. Today, I had AQ2T’s Spumoni Green.

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Lion select said

That Shan Lin Xi from Eco-Cha is my favorite green oolong when its from the spring harvest. I made the mistake of buying the autumn harvest last year without realizing how different it would be from the spring, and while it is certainly fine, it pales in comparison to the lushness of the spring leaves.

JakeB said

Thanks for the info—I’ll keep that in mind! In my tasting note, I said it was one of the best oolongs that I have had.

Lion select said

Sure! I remember the first time I ordered it it was kind of expensive, and that was the one that really wowed me, then when I ran out and ordered more I was surprised how much cheaper it had become. I didn’t realize at the time that it was because the prices vary by harvest based on which ones are perceived as the better ones. And the tea I ordered the second time around kind of felt like it was “missing something” but I couldn’t figure out what. Now I know!

Lion select said

I spent New Year’s Eve counting down to the new year with tea and my boyfriend, which is what we’ve done the past three years now. This is usually followed by smooches and champagne after midnight. Oo lala!

I have nothing against New Year’s parties, but the only friends in town I have that put one on invite upwards of 50 people and I don’t enjoy large parties these days. I’d feel more keen on hosting one once we move out of the apartment we’re in and into a house, which should be happening early this year if all goes as planned.

We drank tangerine blossom scented red tea from Shang Tea before midnight, then Mangnuo Cane Tea Sheng from WYMM Tea was the first tea drank of the year. We followed that up with champagne. Matter of fact, this was the first time I broke into that sheng cake, which I’d purchased around the middle of last year. It’s my favorite sheng at the moment, so it was a great way to start things off.

I kept having premonitions I should start my year with Sakurayu, but I only have one serving left and didn’t want to use it just yet. Spring beckons and I know I’ll be craving it soon enough.

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