There is almost nothing left in my cupboard right now, after a long Spring of many teas. Gone soon will be the lapsang, gone already are the Taiwanese oolong, the golden teas and all the other deep, dark flavors. Gone even is the decaf English Breakfast. I’ll probably replace them with bright, Japanese greens for the Summer months.
But I ordered 500g of this pu-erh and I’ve been making it in increasingly smaller and smaller pots as I’ve gone to these much shorter steeping times. So… this is gonna linger a bit. If I had it stored in ceramic instead of aluminum, I’d just put it up until October, but I don’t want it to taste like tin.
