I brought this in to a university seminar on food. I made close to 20 cups from about a quarter of a brew basket of leaves (no way to measure in class), and it was a smash hit. People came for seconds. The leaves are of superb quality, whole, unbroken, with a powerful buttery aroma and a strong creamy buttery taste. They unfold beautifully, and are worth spending time with.
Flavors: Butter, Cream
An Israeli computer programmer with a passion for tea (mostly bought in yearly shopping sprees in the UK), particularly black, oolong and white. I don’t generally enjoy flavoured teas or herbal infusions, but if a tea sounds interesting and smells nice I’ll most definitely try it. I drink several cups of tea a day, usually one or two in the morning, another one after lunch and one or two in the evening. My favourite tea so far is Lao Cong Zi Ya from Norbu Tea, but I’m constantly trying new teas. Only in the past year have I branched into Pu’erh and non-roasted oolongs. Finding good tea in Israel is difficult, so I import most of my teas from yearly visits to London, or from online retailers. If you see something in my cupboard that sparks your interest and you would like to swap with me, then please message me. I’m almost always up for a swap.
Tel Aviv, Israel
