Michelle select Send Message

The last time I had this, I found it to be very astringent, very malty, and wheaty.

Rifling through my stash, I was searching for the Jing Xuan by Red Blossom Tea Co, but it wasn’t in the box it should have been in and I didn’t have the time to search through the other box. So I grabbed this one, thinking, It’s okay, but it’ll do.

Steeped under decidedly unscientific parameters: slightly less than boiling water, a pinch of silky leaves, for maybe two to three minutes tops. I didn’t time it or look at a clock, so I’m not sure. I’m estimating more on the two minute side.

And I actually really like it. It’s not as heavy or dark as it was before. It sparkles with a mineral sort of sweetness. It’s kind of reminiscent of the Jing Xuan. The bready notes are there, but they don’t dominate the flavor.

I’m starting to believe in picking the right tea by fate, or whatever you call it – a tea that you grab because it’s the only one available, or you don’t have time to search for the one you want that turns out being perfect – it’s not what I wanted, but it was what I needed. It’s happened twice now. But maybe I’m just more grateful for fantastic tea or more sensitive to flavors in times like this.